Properties and Qualities of Functional Gluten-Free Cupcake Fortification with Brown Rice and Red Beans Flour

This study aimed to evaluate gluten-free cupcakes made from white rice flour and formulations in which white rice flour was partially substituted with brown rice flour and red bean flour. The results showed that red beans had the highest protein and crude fiber content, while rice had the highest carbohydrate content. Meanwhile, brown rice and red beans exhibited higher antioxidant content and DPPH radical scavenging activity compared to white rice. Sensory evaluation revealed that all cupcake formulations provided the best crumb texture and crumb moistness. Additionally, differences in the color parameters of the cupcakes were observed, attributed to the characteristic pigments of brown rice and red beans. Regarding physical properties, a significant decrease in cupcake weight and volume was noted when red bean flour substitution reached 20% of the white rice flour. Color measurements indicated that gluten-free cupcakes made with brown rice and red beans had a darker color, while those made with white rice flour (control) had a lighter color. These findings were confirmed by peroxide value measurements during a four-week storage period. Based on the results, it can be concluded that white rice cupcakes and their formulations exhibited natural antioxidant activity and nutritional value. Moreover, substituting white rice with brown rice and red beans produced the best formulations. Therefore, the high levels of essential nutrients in the gluten-free cupcake formulations are strongly associated with health benefits.