Development and Evaluation of Emulsion-based Zinc Fortified Cupcakes Using In Vitro Simulated Digestion Modelling
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Date
2024
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Publisher
UMT.Lahore
Abstract
Zinc is a crucial micronutrient that plays multiple roles in human body. While, the
deficiency of zinc has substantial consequences for overall health. Prevalence of
inadequacy of zinc intake is around 17.3% of the population worldwide. The recommended
dietary allowance (RDA) for zinc fluctuates by age, sex, and life stages. The aim of the
study was to develop and evaluate emulsion-based zinc fortified cupcakes using in vitro
simulation digestion modelling. The impact of emulsion technology can be evaluated by
amount of zinc absorbed in the body through in vitro simulation digestion. In this study
zinc-based water-in-oil emulsion containing canola oil was prepared. In addition, various
treatments of cupcakes with different proportions of emulsion were formulated and
analyzed on the base of height, weight, baking loss, and sensory analysis. Moreover, color
and textural analysis were also being performed. Selection of best cupcakes for in vitro
simulated digestion was done on the basis of sensory evaluation. Physical characteristics
of cupcakes for all treatments were significantly different (p < 0.05) from each other except
width and baking loss (p > 0.05) of cupcakes. Results revealed a significant (p<0.05) effect
of incorporation of emulsions on textural attributes except hardness (p=0.441) for all
treatments.