The assessment of the structure components for innovative cupcake formulas integration with guava processing
residues was targeted. Wheat flour was partially substituted both guava seeds and pomaces at 5-20% to prepare
cupcake mixtures. The structure’s ingredients were harmonically examined. Rheological parameters of among
formulas were assayed using Mixolab device. Besides, total phenolics, antioxidant activity, physical and sensory
characteristics in different substituted cupcakes were performed. Then, some quality parameters during storage
were evaluated. Substituted wheat flour with both guava residues at 5% and 10% did not effect on the thermomechanical
and organolyptical properties drastically. Amazingly, both guava seeds and pomaces had higher crude
fiber, total phenolics and their antioxidants than wheat flour cupcake. Guava pomace-cupcake at 20% recorded the
highest phenolics and antioxidants to be 2.34 mg GAE g-1 dw and 5.18 μmoL TE g-1 dw, respectively. Conversely, a
negligible difference was found among guava residues at 5% and wheat flour cupcakes in physical and quality
parameters. Substitution levels of 5 and 10% produced acceptable cupcakes which did not differ significantly than
wheat flour cupcakes.