Development of a new recipe muffins increased nutritional value
https://doi.org/10.20914/2310-1202-2017-4-114-118
Abstract
In the technology of flour confectionery products non-traditional types of plant raw materials can be used. Introduction of muffins of pumpkin and flour from whole wheat seeds, rich in vitamins and microelements, will enrich muffins with useful substances and increase their nutritional value. The purpose work was to study the technological properties of enrichers, their chemical composition, as well as to study the efficiency of using pumpkin pulp in the recipes of cupcakes and to identify its rational dosage. In this work, conventional methods of investigating the properties of finished products have been used. The object of study were ready-made muffins with different dosages of pumpkin pulp. The rational dosage was established by examining organoleptic (taste, smell, surface, fracture appearance, structure and form) and physicochemical parameters (moisture mass fraction, density, specific volume and alkalinity). The result of this work is the development of a new recipe and production technology for the cake "Ilya Muromets" with the addition of 50% pumpkin pulp to the mass of flour. The addition of the enrichant in the formulation contributed to an increase in the density of the product by 21%, a decrease in the specific volume by 16.7%. Calculation of the nutritional value of the developed product showed that due to the rich chemical and vitamin composition of the pumpkin pulp, the consumption of 100 g of cake will provide a degree of satisfaction of the daily protein requirements by 6.9%, fat 16.2%, carbohydrates – 9.2%, dietary fiber 7.2%. With the help of the received data it is possible to characterize the "Ilya Muromets" cake as a product of increased nutritional value for preventive and functional nutrition that will allow expanding the assortment of products on the bakery market.
About the Authors
E. I. Ponomareva
Voronezh state university of engineering technologies
Russian Federation
Dr. Sci. (Engin.), professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
Russian Federation
Dr. Sci. (Engin.), professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
S. I. Lukina
Voronezh state university of engineering technologies
Cand. Sci. (Engin.), associate professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
Cand. Sci. (Engin.), associate professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
O. B. Skvortsova
Voronezh state university of engineering technologies
student, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av.,19, Voronezh, 394036
student, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av.,19, Voronezh, 394036
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Review
For citations:
Ponomareva E.I., Lukina S.I., Skvortsova O.B. Development of a new recipe muffins increased nutritional value. Proceedings of the Voronezh State University of Engineering Technologies. 2017;79(4):114-118. (In Russ.) https://doi.org/10.20914/2310-1202-2017-4-114-118
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