Study of the effect of different types of sugar and sugars on the physical, chemical and storage properties of cupcakes produced from oats

The study was conducted in the laboratories of the College of Agriculture, Department of Food Science, and included the production of cupcakes from oats with different types of sugar, with the aim of comparing the physical, chemical and rheological properties, the degree of turbidity, and the degree of gelation for the different treatments. Various samples were taken from the cupcakes produced from oats by replacing white sugar with brown sugar, dansin, and stevia sugar. The results of the physical characteristics showed a high moisture content in oat cupcakes with stevia added. And a reduction in cupcakes with added brown sugar. The percentage of fat also increased in cupcakes to which brown sugar was added, and decreased in cupcakes with white sugar. The highest ash value was found in white sugar cupcakes and the lowest in students. The highest value of carbohydrates was found in the brown sugar cupcakes. We also notice that the brown sugar cupcakes had superiority in turbidity and the lowest in the students’ cupcakes. As for the measurement of gelation, the standard treatment cupcakes surpassed them, and the lowest value of gelation was in the academics’ cupcakes and stevia sugar.