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

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 iron, magnesium, phosphorus, potassium and manganese contents following complete oil substitution (p<0.05). In contrast, sodium content decreased significantly, while calcium, zinc, copper and selenium remained statistically unchanged indicanting 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 contributes important amino acids and mineral, supporting its application as a clean-label functional ingredient in the development of nutritionally improved gluten-free bakery products.