Development and Quality Evaluation of Ragi Supplemented Cupcakes

Abstract

India consumes large amount of the bakery products and cupcake is one of them which is being largely consumed by children. The improvement in living standard and awareness towards health food have diverted the people mindset of food consumption that generated immense scope in value addition of bakery products so present investigation was undertaken to prepare nutritionally rich cupcakes by partial replacement of maida with ragi flour which is rich in calcium, iron and fibers. Cupcakes were prepared with different proportions (100:00, 70:30, 60:40 and 50:50) of maida and ragi and proven acceptability of ragi supplemented cupcakes (60:40 proportions of maida and ragi) with overall acceptability of 7.5 that justified mineral content as 166.34mg/100g calcium and 1.58mg/100g iron.