International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 2 (2018)

Development of Low calorie cupcakes using Coconut Milk


Girija Vudugula, Dr. Kavita Waghray

The present study focussed on reduction of calories by incorporation of Coconut milk as varying ingredient replacing butter in cupcake to enhance the nutritive value and evaluate decrease in consumption of calories and making it fibre rich by using Organic Whole wheat Flour. Coconut milk is highly nutritious rich in vitamins and minerals. Studies done on development of a cupcake using coconut milk replacing butter in proportions of 25%, 50%, 75% and 100% to lower the calories of the product. Formulation 1: Cupcakes developed using refined flour (Maida) as varying ingredient of coconut milk. Formulation 2: Cupcakes developed using Organic Whole wheat flour (Atta) and coconut milk as varying ingredient replacing butter. Sensory evaluation of the samples was carried out using 9 point Hedonic scale for various attributes namely color, texture, taste, flavor and overall acceptability.
Pages : 12-15