Production of a cupcake with probiotics added by Encapsulation to treat intestinal disorders in children

Document Type : Primary Research paper


Food Science Department, College of Agriculture, Tikrit University, Iraq


study was conducted in the laboratories of the College of Agriculture, Tikrit
University, which included the production of cupcakes fortified with probiotics, which
carried out the process of encapsulation before adding it to the cupcake mixture to ensure
that the probiotics are preserved for as long as possible and reach the intestines and benefit
from it in the treatment of diarrhea cases in pre-school children who are more than
disease-prone and the most neglected category of the community, The chemical
composition analysis of the samples, sensory evaluation, icing, and bacterial counting were
conducted to find out the best addition among the treatments. The results of the chemical
composition of the cupcake showed high percentages, including the percentage of moisture
in T4, which amounted to 4.89%, and the percentage of fat and ash percentage in T5,
which amounted to (4.75, 2.68)%, respectively, and the percentage of protein in the
standard treatment and T5, which was 7.97% for both, The percentage of carbohydrates in
the standard treatment was 81.94%, while the lowest percentages of moisture, fat, protein,
ash and carbohydrates were in treatments T1, standard treatment, T4, T3, and T5, which
were (4.56, 4.23, 7.77, 2.16, 79.81)%, respectively. The sensory evaluation of the produced
cupcakes had the highest value for evaluation in terms of color in T2, T3, smell in T4, T5,
taste in T5 and texture T3, which amounted to (19, 29) respectively, while the lowest value
for sensory evaluation was in the standard treatment, which amounted to (16,25,26)
respectively, When observing the results of icing for different storage periods, the highest
value was in the standard treatment for the length of the storage period, which amounted
to (19, 17, 15, 13), respectively, while the lowest value was in the T4 treatment, which
amounted to (12, 9, 7, 6) on the Respectively, and that the bacterial count of probiotics
during the storage period gave the highest value in treatment T5 for the first day 15 x 10 -6,
while the rest of the storage period was the highest bacterial count in treatments T4 and
T5, which amounted to (13, 11, 10) x 10 -6 respectively, while the lowest bacterial number
during the storage period appeared in the standard treatment.