Abstract
In order to develop the formulations for organic cupcakes with an elevated protein content, we examined and analyzed the amino acid composition of four samples of flour: wheat flour, organic wheat flour, organic rye flour and organic buckwheat flour. It was established that the highest biological value was demonstrated by the sample of organic buckwheat flour (68.69 %). A quite high biological value was demonstrated by the proteins of organic rye flour − 67.85 %. Based on data from the study into raw materials, we developed two formulations of organic cupcakes: Grechanyk and Zhytnitsa. We used organic buckwheat flour in the formulation of the cake Grechanyk, as well as the organic ingredients: cane sugar, agave syrup, butter, sesame oil, dried fezalis, raisin, dried eggs, flax bran. In the cupcake Zhytnitsa, we used 66 % of organic wheat and 34 % of organic rye flour, as well as sugar cane, rice syrup, butter, sesame oil, dried cranberry, dried mulberry, eggs, rye bran. It was established that the developed cupcakes were characterized by high organoleptic indicators. We determined the following physical-chemical quality indicators: a mass fraction of moisture, alkalinity, and a mass fraction of ash. The following safety indicators were determined: the content of toxic metals and aflatoxin B1. The samples of new cupcakes met the standards in terms of quality and safety indicators. The highest protein content was demonstrated by the cupcake Grechanyk, 7.1 g/100 g, and the lowest – by control sample based on wheat flour (4.9 g/100 g). These results indicate that the use of organic buckwheat flour in the confectionery and baking industry is promising for creating functional environmentally-friendly products. Given the fact that Ukraine is the main supplier of organic raw materials, rather than finished products, the results obtained could be utilized at the enterprises in confectionery industry to extend the range of organic products.
Highlights
Underlying the organic production is a philosophy of environmentally-friendly and caring attitude towards nature, as well as the consumer-centered production whose focus is the quality and safety of the resulting product
We have examined the samples of organic flour for the amino acid composition
Based on an analysis of the obtained data, the best amino acid composition was demonstrated by buckwheat flour
Summary
Underlying the organic production is a philosophy of environmentally-friendly and caring attitude towards nature, as well as the consumer-centered production whose focus is the quality and safety of the resulting product. Ukraine is an agricultural country with the volume of land with organic status reaching 289,551 hectares. Development of the market for the finished organic products based on grain crop raw materials is an important issue. Organic farming has been rapidly evolving since the beginning of 1990ies in almost all European countries. As of 2015, the number of countries that develop organic farming was 179, with the volume of areas cultivated under organic production equal to 50.9 million hectares compared with 11 million in 1999 [1]. Over 16 years the volumes of organic land in the world grew by 4.6 times. Current trends favored by consumers, as well as climatic problems, will contribute to an increase in the organic agriculture worldwide
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