Amino Acid and Mineral Estimation of Gluten-Free Cupcakes with Lepidium sativum L. Seed Mucilage as a Fat Replacer

Bhawna Tyagi; Karuna Singh; Muskan Chadha; Shalini Chaudhary; Ratnakar Shukla

doi:10.36948/ijfmr.2026.v08i05.87894

Amino Acid and Mineral Estimation of Gluten-Free Cupcakes with Lepidium sativum L. Seed Mucilage as a Fat Replacer

Author(s)	Bhawna Tyagi, Karuna Singh, Muskan Chadha, Shalini Chaudhary, Ratnakar Shukla
Country	India
Abstract	Background: Growing demand for gluten-free bakery products has stimulated the development of nutritionally enhanced formulations that address both gluten intolerant people and consumers interested in healthier food alternatives. However, many gluten-free baked products are often characterized by high fat content and limited nutritional value. Plant-derived hydrocolloids have gained attention as a natural fat replacer because of their functional , technological and nutritional properties. The present study investigated the potential of Lepidium sativum seed mucilage (LSM) as a natural oil substitute in gluten-free cupcakes and evaluated its influence on amino acid and mineral composition. Methodology: Gluten-free cupcakes were formulated using composite flour blend of amaranth, barnyard and soybean. Commercial refined oil was progressively substituted with LSM and completely oil-substituted formulation (LSM100) was compared to control (LSM0). Amino acid profiling was performed using liquid chromatography-mass spectrometry (LC-MS), while mineral estimation was carried out through atomic absorption spectrometry (AAS) and flame photometry following wet digestion. Results: The incorporation of LSM significantly affected the nutritional composition of the cupcakes. Among the essential amino acids, phenylalanine, isoleucine, leucine, lysine increased significantly (p<0.05) in LSM100 compared to LSM0. Non-essential amino acids showed significant improvement, particularly arginine, glycine, glutamic acid and proline. Mineral analysis revealed significant increase in calcium, phosphorus, magnesium, potassium and iron content following complete oil substitution (p<0.05). In contrast sodium, zinc, copper, manganese and selenium remained statistically unchanged indicating good mineral retention during baking. Conclusion: Result showed that Lepidium sativum seed mucilage can be used as an effective oil-substitute in gluten-free cupcakes along with improving overall nutritional profile. Beyond its technological role as a fat replacer, LSM incorporation was associated with changes in the measured amino acid and mineral composition, supporting its application as a clean-label functional ingredient in the development of nutritionally improved gluten-free bakery products.
Keywords	Lepidium sativum seed mucilage, gluten-free cupcakes, fat replacer, amino acids, functional foods.
Published In	Volume 8, Issue 5, September-October 2026
Published On	2026-09-16
DOI	https://doi.org/10.36948/ijfmr.2026.v08i05.87894

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Amino Acid and Mineral Estimation of Gluten-Free Cupcakes with Lepidium sativum L. Seed Mucilage as a Fat Replacer

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