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