SWEET POTATO (IPOMOEA BATATAS L.) TUBER PUREE ADDITIVE IMPACT ON THE QUALITY OF VEGAN CUPCAKES

Abstract

The aim of this study was to determine the effect of sweet potato puree additive on the quality of vegan spelt flour cupcakes. Research of vegan cupcakes with sweet potato puree was carried out in 2023-2024 in the Food Raw Materials Quality Research and Open Access Center (APC) Plant based Raw Materials Quality Laboratories at VMU AA. Ingredients used for the production of vegan cupcakes: whole grain spelt wheat flour, sweet potato tuber puree, chickpea water (aquafaba), brown cane sugar, rapseed oil, spices, lifting agent (baking powder). During the production process of sweet potato puree were used two different preparation methods - baking in the oven at a temperature of 180°C and steaming. In vegan cupcakes, part of the spelt wheat flour was replaced with sweet potato puree in certin percentage (0, 20, 35, 50%). Experiment treatments: 1) control – cupcakes without additive (100% spelt wheat flour); 2) G20% – 20% flour replaced with steamed sweet potato puree; 3) O20% – 20% flour replaced with baked sweet potato puree;  4) G35% – 35% flour replaced with steamed sweet potato puree; 5) O35% – 35% flour replaced with baked sweet potato puree; 6) G50% – 50% flour replaced with steamed sweet potato puree; 7) O50% – 50% flour replaced with baked sweet potato puree.  The contents of β-carotene, total phenolic compounds, total flavonoid and antioxidant activity were determined in vegan cupcakes. The method of puree preparation significantly influence only the amount of β-carotene in vegan cupcakes. The method of puree preparation did not significantly influence total phenolic compounds and total flavonoids content, also antioxidant activity in vegan cupcakes. Cupcakes with 50% oven baked and steamed sweet potato puree aditive had the higest contents of total phenolic compouns and total flavonoids, as well as antioxidant activity compared to cupcakes without puree aditive.