Development of Functional Cupcakes Fortified with Flaxseed and Almond Flour: A Study of Sensory and Physical Properties

Authors

  • Manal Belaid Abdulaziz Department of Food Science and Technology, Faculty of Food Science, University of Wadi Al-Shati, Libya Author
  • Mohamed Abdullah Alsharif Department of Food Science and Technology, Faculty of Food Science, University of Wadi Al-Shati, Libya Author
  • Hussein Misbah Rajab Hospital of Diabetes and Endocrinology, Wadi Al-Shati, Libya Author

Keywords:

Flax seeds, Almond Flour, Functional Foods, Functional Cupcakes, Sensory Properties

Abstract

This study aimed to investigate the effect of adding 10% flaxseed to almond flour cupcake formulations. The results showed that flaxseed cupcakes had greater weight and higher specific volume compared to the control, reflecting better aeration and expansion of the batter. Sensory evaluation also favored the flaxseed cupcakes, which received higher scores for flavor, texture, crumb grain, and overall acceptability, with notable satisfaction from the tasting panel. Differences in taste and color were minor, yet the flaxseed cupcakes maintained a relative advantage. Overall, the study demonstrated that incorporating flaxseed into almond flour cupcakes enhances nutritional and functional value without negatively affecting sensory attributes, in fact, improving some of them, making it a promising option for developing healthy and consumer-acceptable food products.

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Published

2025-12-11

Issue

Volume 3, Issue 4, 2025

Section

Applied Sciences Theme

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Manal Belaid Abdulaziz, Mohamed Abdullah Alsharif, & Hussein Misbah Rajab. (2025). Development of Functional Cupcakes Fortified with Flaxseed and Almond Flour: A Study of Sensory and Physical Properties. Afro-Asian Journal of Scientific Research (AAJSR), 3(4), 164-167. https://aajsr.com/index.php/aajsr/article/view/683