Increasing the nutritional value of a cupcak made of premium wheat flour
https://doi.org/10.20914/2310-1202-2024-2-87-92
Abstract
Modern trends in the development of the food market are characterized by an increase in the demand of the population for various types of flour confectionery products, including cupcakes, most of which have low nutritional value, high sugar content. The purpose of the work is to determine the effect of replacing a part of the wheat baking flour of the highest grade with whole wheat flour and flour from pomegranate seeds, butter with sunflower oil with the addition of olive, white sugar with high-sugar molasses on the quality indicators of cupcakes and their nutritional value. The control sample was a Stolichny cupcake made of premium wheat flour. The resulting products were analyzed 1–1.5 hours after baking for the following indicators: appearance, shape, surface character, taste, color, smell, bakedness of the products - organoleptically. It was revealed that the use of concentrators did not worsen the organoleptic and physico-chemical parameters of the prototype. It was found that the consumption of 100 g of enriched cupcake due to its chemical composition will ensure the degree of satisfaction of the daily intake of protein by an average of 19%, fat – 8%, carbohydrates – 14%, dietary fiber – 28%, minerals – 3 - 30%, vitamins - 2 – 39%. Thus, it is proved that the use of non-traditional types of raw materials increases the nutritional value of cupcakes and allows you to expand the range of products from wheat flour of the highest grade. The research results showed that the use of enrichment agents is economically justified. While maintaining high indicators of the organoleptic evaluation of the cupcake, acquiring functional properties, the economic efficiency of production can increase, therefore, the volume of product sales will increase.
About the Authors
E. I. Ponomareva
Voronezh State University of Engineering Technologies
Dr. Sci. (Engin.), professor, Bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
N. N. Fedorchenko
Belgorod University of Cooperation, Economics and Law
graduate student, Department of Catering Technology and Commodity Science, 116a Sadovaya Str., Belgorod, 308023, Russia
L. А. Nikitina
Voronezh State University of Engineering Technologies
master student, Bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
References
1. 1 Bryksina K.V. Prospects for the use of non-traditional plant raw materials in the production of functional food products. Science and Education. 2020. no. 4. pp. 126. (in Russian).
2. 2 Ponomareva E.I., Lukina S.I., Skvortsova O.B. Development of a new recipe for cupcakes with increased nutritional value. Bulletin of the Voronezh State University of Engineering Technologies. 2017. no. 4. pp. 114–118. Available at: https://e.lanbook.com/journal/issue/306710 (in Russian).
3. 3 Ponomareva E.I., Lukina S.I., Alekhina N.N., Malyutina T.N. Bakery technology. Workshop. St. Petersburg, Lan, 2023. 232 p. Available at: https://e.lanbook.com/book/276446 (in Russian).
4. 4 Usatiuk S., Bozhko A. Prospects of the use of non-traditional vegetable raw materials in the production of confectionery products. Food Science & Technology (2073-8684). 2023. vol. 17. no. 2.
5. 5 Rascón A.J., Azzouz A., Ballesteros E. Use of semi‐automated continuous solid‐phase extraction and gas chromatography–mass spectrometry for the determination of polycyclic aromatic hydrocarbons in alcoholic and non‐alcoholic drinks from Andalucía (Spain). Journal of the Science of Food and Agriculture. 2019. vol. 99. no. 3. pp. 1117-1125.
6. 6 Ozturkoglu-Budak S., Akal C., Yetisemiyen A. Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt. Journal of dairy science. 2016. vol. 99. no. 11. pp. 8511-8523. doi: 10.3168/jds.2016–11217
7. 7 Krupa-Kozak U., Drabińska N., Rosell C.M., Piłat B. et al. High-quality gluten-free sponge cakes without sucrose: Inulin-type fructans as sugar alternatives. Foods. 2020. vol. 9. no. 12. pp. 1735.
8. 8 Chernenkova A., Leonova S., Chernykh V., Chernenkov E. Influence of biologically active raw materials on rheological properties of flour confectionery products. Acta Biologica Szegediensis. 2019. vol. 63. no. 2. pp. 195-205.
9. 9 Gulyaeva A.N., Voronina M.S. Development of a methodology for increasing the nutritional value of semi-finished products for flour confectionery products. Innovations and food safety. 2020. no. 3. pp. 7–13. doi: 10.31677/2311–0651–2020–29–3–7–13 (in Russian).
10. 10 Slepokurova Yu.I., Zharkova I.M., Efremov D.P. and others. Assessment of economic feasibility and market prospects for the production of flour products with the addition of flax seeds and clarified tomato juice. Proceedings of VSUET. 2022. no. 2. pp. 374–386. Available at: https://e.lanbook.com/journal/issue/325091 (in Russian).
11. 11 Chiremba C., Taylor J.R.N., Duodu K.G. Phenolic content, antioxidant activity, and consumer acceptability of sorghum cookies. Cereal Chemistry. 2009. vol. 86. no. 5. pp. 590-594.
12. 12 Klochkova I.S. Cupcakes with a high content of vegetable protein. Scientific works of the Far Eastern State Technical Fisheries University. 2020. no. 4(54). pp. 91–95. Available at: https://e.lanbook.com/journal/issue/314295 (in Russian).
13. 13 Plotnikova I.V., Magomedov G.O., Shevyakova T.A. and others. Chocolate cupcakes of improved quality. Proceedings of VSUET. 2019. no. 2. pp. 125–132. Available at: https://e.lanbook.com/journal/issue/311594 (in Russian).
14. 14 Kazarova I.G., Zakurdaeva A.A. Development of a recipe for a confectionery product enriched with plant components. Sustainable development of science and education. 2018. no. 10. pp. 233–236. (in Russian).
15. 15 Kaur R., Kaur M. Microstructural, physicochemical, antioxidant, textural and quality characteristics of wheat muffins as influenced by partial replacement with ground flaxseed. LWT. 2018. vol. 91. pp. 278-285. doi: 10.1016/j.lwt.2018.01.059
16. 16 Sharipova M.B., Ikrami M.B., Turaeva G.N., Ruzieva S.T. The influence of flaxseed flour on the physical and chemical properties of cakes with chemical baking powder. Bulletin of the Technological University of Tajikistan. 2023. no. 1. pp. 89–94. Available at: https://e.lanbook.com/journal/issue/333047 (in Russian).
17. 17 Melnikova E.V., Belyakov A.A. and others. Development of recipes and technology for cupcakes using serviceberry berries. Polzunovsky Bulletin. 2023. no. 1. pp. 164–170. Available at: https://e.lanbook.com/journal/issue/336233 (in Russian).
18. 18 Panina E.V., Rudenko A.A. Study of changes in quality indicators of flour confectionery products using roughly processed cereals during storage. Technologies and commodity science of agricultural products. 2019. no. 2. pp. 82–86. Available at: https://e.lanbook.com/journal/issue/314232 (in Russian).
19. uban N.V., Tumanova A.E., Ryseva L.I. and others. Cupcakes with inulin for a healthy diet. Storage and processing of agricultural raw materials. 2021. no. 2. pp. 99–108. Available at: https://e.lanbook.com/journal/issue/325775 (in Russian).
20. Magomedov G.O., Lobosova L.A., Malyutina T.N., Rozhkov S.A. Muffins with spelled flour for feeding primary school children. Storage and processing of agricultural raw materials. 2020. no. 2. pp. 112–122. Available at: https://e.lanbook.com/journal/issue/325811 (in Russian).
Review
For citations:
Ponomareva E.I., Fedorchenko N.N., Nikitina L.А. Increasing the nutritional value of a cupcak made of premium wheat flour. Proceedings of the Voronezh State University of Engineering Technologies. 2024;86(2):87-92. (In Russ.) https://doi.org/10.20914/2310-1202-2024-2-87-92
Views:
137
Email this article 
Post a Comment 
