Cupcakes free of eight common allergens with brigadeiro-type topping: Elaboration, characterization, and acceptance by children and adults

Abstract

This study aims to develop cupcake formulations free of eight main allergens with Brigadeiro-type topping prepared by homemade conditions. Chickpea flour and linseed paste were homemade and developed as cupcake ingredients. The cupcakes had wheat replaced by rice, potato, corn, and chickpea flour; milk replaced by orange juice; soy (margarine) replaced by palm fat; and eggs replaced by linseed paste. For the topping, a brigadeiro-type was developed using cassava. The cupcake formulations were characterized by dough parameters, proximal composition, color and texture parameters, fatty acid profile, microbial parameters, and sensory acceptance by two panels, children and adults. The chickpea flour and linseed paste were suitable for homemade preparation, standing out as an alternative ingredient for gluten-free cupcake elaboration. All allergens-free cupcake formulations had satisfactory visual, physicochemical, and microbiological characteristics. The formulations were considered sources of fiber and had high levels of 18:3n-3 fatty acid (>0.60 g 100 g⁻¹ of the sample), with suitable n-6/n-3 and PUFA/SFA ratio (>0.45). All formulations were sensory accepted by the children; the adults preferred cupcakes with less linseed (≤5.61%). It was possible to produce eight main allergens-free cupcakes with Brigadeiro-type topping under a homemade scale, sensory accepted by children and adults. A cupcake with Brigadeiro-type topping free of eight main allergens was homemade prepared, and accepted by children and adults.