Abstract
The confectionery industry is an independent production sector in the food processing industry. The purpose of the work is to improve the quality of products and expand the assortment of confectionery - cupcake, which consists in adding vegetable puree (pumpkin). The object of the study is the Dutch cupcake. In the Volgograd State Agrarian University at the Department of Processing Technologies and Food Safety, test baking of a cupcake confectionery with the addition of pumpkin puree was carried out. According to organoleptic and physico-chemical parameters, the cupcakes met the requirements of State Standard 15052-2014 “Cupcakes. General technical conditions”. When comparing the test samples, there are no significant differences, it differs in that the product with the addition of pumpkin puree has the smell and taste of pumpkin, and the porosity of the product decreases slightly, all this has a positive effect on the studied product. The profitability of the cupcake products with the addition of pumpkin puree is 1% higher than the control sample. A cupcake with the addition of pumpkin puree can be recommended as a preventive nutrition.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
