The cupcakes with new functional ingredients for personalised school feeding

Abstract

The production of new types of confectionary with increased nutritional value for the healthy diet of different categories of the population is a perspective trend in the confectionary production. Vegetative resources, particularly farro flour and fruit and vegetable puree, are perspective sources of raw materials. The choice of recipe components has been explained and their nutritional and energetic values have been demonstrated. The research object is wheat flour of premium quality (GOST 26574-2017); farro flour (TU 9293-002-94319966-2010); applesauce (GOST 32742-2014); apple-pumpkin-apricot puree. The appearance, taste, colour, smell, shape, surface, the appearance of fracture were measured organoleptically (GOST 5900-2014), the weight fraction of solid matter (SM) in raw materials, intermediate products and items through dehydrating at 103 °C in the oven during 40 minutes (GOST 5900-2014); alkalinity according to GOST 5898-87, density according to GOST 15810-2014. The calculation of nutritional and energetic value was carried out. The recipe of the cupcake «Apple cupcake» was chosen as controlling. Applesauce was substituted with apple-pumpkin-apricot puree during recalculation for dry substances. Wheat flour was substituted with farro flour according to proportions: 90:10; 70:30; 60:40; 50:50. The 70:30 dosage was chosen to be rational. According to organoleptic indicators, elaborated items differ by a pleasant golden colour of the sourdough and a taste which is common to the fruit and vegetable additive.