Abstract
We have investigated the influence of non-traditional raw materials of plant origin and natural additives on the formation of consumer properties of cupcakes with improved composition. We have defined and scientifically substantiated the formulation composition, as well as proposed model samples of cupcakes, based on the performed analysis of the organoleptic, physical-chemical indicators, food and biological value. Assessment of the organoleptic indicators was carried out based on the developed estimation scale considering such indicators as taste, smell, view at fracture, color, surface, shape, consistency following the introduction of the indicator for flavor; profilograms for samples were constructed. Based on the performed organoleptic assessment, it was established that the devised cupcakes, with the introduction of alternative raw materials to the formulation, have a good taste, flavor; they were highly appreciated by a tasting board. Due to a change to the formulation, it has become possible to reduce the caloric value of products by 16‒39 kcal/100 g. The new samples are characterized by a higher content of protein, by 18.9‒31.8 % (cupcakes without filling) and by 1.6‒1.7 times (cupcakes with filling), by a lower amount of fat, by 3.1–20.1 %, and carbohydrates ‒ by 4.7‒14.9 %. The content of essential amino acids was determined using the automated amino acid analyzer T 339. The new products demonstrated an increase in the content of amino acids, by 1.1‒1.9 times compared to control sample. The fat-acid composition of cupcakes was determined by gas chromatography applying the gas chromatographer HP 6890. The ratio of proportion of unsaturated fatty acids to saturated acids in new products increased by 1.22‒1.55 times. Mineral composition was determined by the method of atomic absorption spectrophotometry at the atomic-absorbing spectrophotometer C-115 PK. The content of mineral elements increased by 1.1‒2.7 times, of vitamins ‒ by 1.2‒2.9 times. Based on the acquired data we have justified the feasibility of extending the range of flour-based pastry products with the new types of cupcakes.
Highlights
The leading role in a healthy diet belongs to the development and production of foods with the balanced composition, enriched with natural biologically valuable additives
We have proven a positive impact of the applied raw materials and additives
The use in the cupcakes’ formulation of whey, skimmed milk, rough rye flour, oatmeal flour, buckwheat flour and corn flour, as well as the haricot powder, affected the increase in the content of essential amino acids in the new products by 1.1‒1.9 times compared with control sample (Fig. 6)
Summary
The leading role in a healthy diet belongs to the development and production of foods with the balanced composition, enriched with natural biologically valuable additives. The chemical composition of such products requires significant adjustment in terms of improving the composition, enhancing food value and reducing energy content of products. The theoretical and practical aspects in the field of developing pastry products with improved composition and enhanced food value were tackled in papers [1, 2]. Studying the process of enriching cupcakes with valuable macro- and micro nutrients while their reducing caloric content is still relevant. The use of plant-based supplements would make it possible to improve the nutritional value and decelerate the processes of oxidation and staling in cupcakes, thereby enhancing their consumer properties
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