Improving the recipe of a confectionery product based on chickpea flour and cranberries

Abstract

The results of researches of influence of gluten-free chickpea flour on quality of confectionery are presented. A systematic analysis of scientific and technical information of Ukrainian and foreign scientists and formulated a working hypothesis on the possibility of using alternative ingredients in the production of confectionery. The object and subject of research are selected: technology for the production of cupcakes; chickpeas flour, strawberries cranberries. The chemical composition of chickpea and wheat flour is characterized by the quantitative content of proteins, fats, carbohydrates, minerals, vitamins. It was found that chickpea flour can be an alternative source of protein, it contains in the vast majority necessary for the full development of the human body calcium, phosphorus, magnesium. On the basis of the performed experimental researches the recipe of cakes with use of industrial samples is developed: chickpea flour of TM "Organic-Eco-Product", cranberries dried of TM "Bakalland", chicken eggs of category C1, granulated sugar of TM "Svoi Liniya", sweet butter 72,6 % TM "Belotserkivske" and baking powder TM "Dr.Oetker". Effective technological parameters and rational ratios of prescription ingredients for creating a cake have been established. Drawings of experimental samples of cupcakes are presented and characterized. The method of scoring has shown that the use of chickpea flour in the technology of confectionery production affects the organoleptic characteristics of the quality of finished products and structural and mechanical properties of the crumb. Consumer surveys and questionnaires were conducted in the city of Dnipro in ATB and Varus supermarkets to determine the general opinion about food. Ukrainians were interviewed: "Do you pay attention to new products that appear on the market?", "How often do you buy pastries in the store?". It was found that 50% of consumers pay attention to new products and 47% buy pastries every day. It is substantiated that the use of the proposed formulation will allow to obtain a new product based on chickpea flour, which will provide people with celiac disease with quality treatment and prevention products.