vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2024-4-155-162vguit-3549Research ArticleПищевая биотехнологияFood biotechnologyРазработка рецептуры и технологии бисквита шоколадного со сниженной калорийностьюDevelopment of a recipe and technology for a reduced-calorie chocolate sponge cakehttps://orcid.org/0000-0001-7807-1755КовалеваА. Е.KovalevaA. E.

к.х.н., доцент, кафедра товароведения, технологии и экспертизы товаров, ул. 50 лет Октября, 94, г. Курск, 305040, Россия

Cand. Sci. (Chem.), associate professor, commodity science, technology and examination of goods department, 50 years of October Av., 94, Kursk, 305040 Russia

a.e.kovaleva@ya.ruhttps://orcid.org/0000-0003-4424-7323ПьяниковаЭ. А.PyanikovaE. A.

к.т.н., доцент, кафедра товароведения, технологии и экспертизы товаров, ул. 50 лет Октября, 94, г. Курск, 305040, Россия

Cand. Sci. (Engin.), assistant professor, commodity science, technology and examination of goods department, 50 years of October Av., 94, Kursk, 305040 Russia

alia1969@ya.ruhttps://orcid.org/0000-0002-0393-2327ЕвдокимоваО. В.EvdokimovaO. V.

д.т.н., профессор, кафедра анатомии, физиологии и хирургии, ул. Генерала Родина, 69, г. Орел, 302019, Россия

Doctor of Technical Sciences, Department of Anatomy, Physiology and Surgery, Generala Rodina str., 69, Orel, 302019, Russia

evdokimova_oxana@bk.ruПавловаА. Е.PavlovaA. E.

студент, кафедра товароведения, технологии и экспертизы товаров, ул. 50 лет Октября, 94, г. Курск, Россия

student, commodity science, technology and examination of goods department, 50 years of October Av., 94, Kursk, 305040 Russia

aepavlovaae@gmail.comПавловаЕ. Е.PavlovaE. E.

студент, кафедра товароведения, технологии и экспертизы товаров, ул. 50 лет Октября, 94, г. Курск, Россия

student, commodity science, technology and examination of goods department, 50 years of October Av., 94, Kursk, 305040 Russia

pavlova.ekaterina0902@gmail.comЮго-Западный государственный университетSouth-West State UniversityОрловский государственный аграрный университет имени Н.В. ПарахинаOryol State Agrarian University named after N.V. Parakhin202423122024864155162Copyright © Ковалева А.Е., Пьяникова Э.А., Евдокимова О.В., Павлова А.Е., Павлова Е.Е., 20252025Ковалева А.Е., Пьяникова Э.А., Евдокимова О.В., Павлова А.Е., Павлова Е.Е.Kovaleva A.E., Pyanikova E.A., Evdokimova O.V., Pavlova A.E., Pavlova E.E.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/3549

Жир является одним из незаменимых компонентов вкуса пищи, но при этом чрезмерное потребление жиров может вызвать ожирение, метаболические синдромы и дисбаланс кишечной флоры. В стремлении к здоровому питанию пищевая промышленность сосредоточилась на производстве продуктов с низким содержанием жиров/калорий и высоким содержанием клетчатки. Целью исследования являлась разработка рецептуры и технологии производства бисквита шоколадного пониженной калорийности. Для этого часть муки пшеничной высшего сорта была заменена мукой кукурузной, сахара – на сахарозаменитель «Prebiosweet», яиц – на яблочные выжимки свежезамороженные, часть какао–порошка - на кэроб. Произведенные замены в рецептуре бисквита оказали влияние на технологический процесс. В связи с заменой сливочного масла на растительное исключена операция взбивания. Была введена дополнительная операция по приготовлению мацерата яблочных выжимок на растительном масле для сохранения пищевой ценности и улучшения технологических свойств яблочного сырья. При этом при приготовлении мацерата температура нагревания не должна превышать 40ºC с целью сохранения витаминов и других нутриентов, содержащихся в яблочных выжимках. Замена яиц яблочными выжимками, богатыми пектином, позволила исключить операцию взбивания. Также произведенные замены в рецептуре оказали влияние на продолжительность и температуру выпекания, которые, в сравнении с контрольным образцом, были снижены: время выпекания составило 20 мин. и температура выпекания 160-170 ºС. Таким образом, предложенная рецептура позволяет создать более полезную альтернативу традиционному шоколадному бисквиту, сохраняя при этом его приятный вкус и текстуру. Использование яблочных выжимок и кукурузной муки не только снижает калорийность, но и повышает пищевую ценность продукта за счёт содержания пектина, клетчатки и других полезных соединений.

Fat is one of the essential components of the taste of food, but excessive fat intake can cause obesity, metabolic syndromes and an imbalance of the intestinal flora. In pursuit of a healthy diet, the food industry has focused on the production of low-fat/calorie and high-fiber foods. The purpose of the study was to develop a recipe and technology for the production of low-calorie chocolate sponge cake. To do this, part of the premium wheat flour was replaced with corn flour, sugar – with Prebiosweet sweetener, eggs – with freshly frozen apple pomace, part of cocoa powder – with carob. The changes made in the biscuit recipe had an impact on the technological process. Due to the replacement of butter with vegetable oil, the whipping operation is excluded. An additional operation was introduced to prepare macerate of apple pomace in vegetable oil to preserve the nutritional value and improve the technological properties of apple raw materials. At the same time, when preparing macerate, the heating temperature should not exceed 40 ° C in order to preserve vitamins and other nutrients contained in apple pomace. Replacing eggs with apple pomace rich in pectin made it possible to eliminate the whipping operation. Also, the changes made in the formulation had an impact on the duration and temperature of baking, which, in comparison with the control sample, were reduced: the baking time was 20 minutes. and the baking temperature is 160-170 ° C. Thus, the proposed recipe allows you to create a more useful alternative to the traditional chocolate sponge cake, while maintaining its pleasant taste and texture. The use of apple pomace and corn flour not only reduces the calorie content, but also increases the nutritional value of the product due to the content of pectin, fiber and other useful compounds.

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The authors declare that there are no conflicts of interest present.