Journal of Food and Nutritional DisordersISSN: 2324-9323

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Research Article, J Food Nutr Disor Vol: 4 Issue: 3

Producing of Gluten- Free and Casein Free (GFCF) Cupcakes for Autistic Children

Amal MH Abdel-Haleem1* and Hoda H Hafez2
1Crops Technology Research Department,Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
2Bakery and Pasta Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Corresponding author : Amal MH Abdel-Haleem
Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza-Egypt
Tel: 01224853824
E-mail: [email protected]
Received: February 16, 2015 Accepted: April 15, 2015 Published: April 20, 2015
Citation: Abdel-Haleem AMH, Hafez HH (2015) Producing of Gluten- Free and Casein Free (GFCF) Cupcakes for Autistic Children. J Food Nutr Disor 4:3. doi:10.4172/2324-9323.1000170

Abstract

Producing of Gluten- Free and Casein Free (GFCF) Cupcakes for Autistic Children

The present research work was aimed to produce gluten- free and casein free (GFCF) cupcakes for autistic children. Corn, rice, carrot, orange sweet potato and chickpea flours were used in different blends to formulate C1, C2, C3, P1, P2, and P3, respectively. Chemical, physical, textural and sensory evaluation was performed to assess the nutritional and technological qualities of the cupcakes.The results of the nutritional quality of the cupcakes indicated significant increase in protein, crude fiber, calcium (Ca) and Zinc (Zn) contents and significant decrease in total carbohydrates (TC) and caloric value. While, significant fluctuations in fat and iron (Fe) contents were observed. ß- carotene content ranged from 253.34 to 1569.36 μg/100g cupcake and vitamin A content ranged from 21.11 to 130.78 μg RAE (as ß-carotene). Water content and water activity (aw) measurements predicted the stability and keeping safety and quality of the prepared cupcakes (except for P2).

Keywords: Cupcakes;Gluten free and casein free; Autistic children; Nutritional quality; Physical characteristics Textural properties; Sensory quality attributes

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