Potential use of modified quinoa protein isolate added to cupcakes: physicochemical properties, structure and stability

The objective of this work was the evaluation of physicochemical, textural, sensory and microbiological stability during the storage of cupcakes added with different proportions of modified quinoa protein isolate by heat denaturation (QPI-HD) and by freezing-lyophilization (QPI-FL). The cupcakes containing modified quinoa protein exhibited greater firmness and water activity than the cupcake control. The analysis of Texture Profile Analysis (TPA) revealed that the cupcakes added with modified quinoa protein were statistically different from those added with unmodified protein isolate and the control cupcake. However, cupcakes added with modified quinoa protein either by heat or by freezing had a greater acceptance and preference on the part of consumers evaluator, besides that these cupcakes showed a lower growth of molds after 10 days of storage, extending their shelf life. These results showed that the addition of modified quinoa protein produced a cupcake with better sensory, textural properties and greater stability during storage.