Development of a low-calorie biscuit as a factor of sustainable development of food security
https://doi.org/10.20914/2310-1202-2026-2-
Abstract
The main purpose of the research was to select low-calorie ingredients in a certain amount, adjust technological operations and modes to obtain a low-calorie chocolate sponge cake in the context of the concept of sustainable food production. To reduce the calorie content of the biscuit, low-calorie raw materials and their ratio were experimentally selected: a mixture of premium wheat flour and corn flour, Prebiosweet Fiber sweetener, freshly frozen apple pomace, a mixture of cocoa powder and carob, vanillin, baking powder, vegetable oil. The whipping operation was excluded from the production technology, and the operation of making macerate from apple pomace and vegetable oil was added, which takes place at a temperature of no more than +40 ° C. The baking time of the chocolate sponge cake has been reduced by an average of 20 minutes. The developed formulation and technology ensure the improvement of the organoleptic and physico-chemical parameters of the product. The use of apple pomace in the recipe gives the sponge cake a loose structure and a pleasant light taste and smell of apple raw materials, replacing part of the cocoa powder with carob powder gives a pronounced chocolate taste, and replacing sugar with the sweetener "Prebiosweet Fiber" gives a balanced sweetness. According to the physico-chemical parameters, the developed sample of a chocolate sponge cake with a reduced calorie content corresponds to the regulatory documents in force for this type of product. By selecting the optimal ratio of low-calorie ingredients, it was possible to reduce the caloric content of the chocolate sponge cake to 142 kcal and achieve a balanced protein: fat: carbohydrates content (1:1:4.2).
About the Authors
A. E. Kovaleva
South-West State University
Russian Federation
Russian Federation
Cand. Sci. (Chem.), associate professor, commodity science, technology and examination of goods department, 50 years of October Av., 94, Kursk, 305040 Russia
E. A. Pyanikova
South-West State University
Cand. Sci. (Engin.), assistant professor, commodity science, technology and examination of goods department, 50 years of October Av., 94, Kursk, 305040 Russia
O. V. Evdokimova
Oryol State Agrarian University named after N.V. Parakhin
Dr. Sci. (Engin.), Department of Anatomy, Physiology and Surgery, Generala Rodina str., 69, Orel, 302019, Russia
I. V. Chuvaev
South-West State University
student, commodity science, technology and examination of goods department, 50 years of October Av., 94, Kursk, 305040 Russia
E. V. Ovchinnikova
Kursk Institute of cooperation (branch) ANO VO Belgorod University of cooperation, Economics and law
Cand. Sci. (Econ.), assistant professor, department of commodity science and technology disciplines, Radishchev str., 116А, Kursk, 305004, Russia
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Review
For citations:
Kovaleva A.E., Pyanikova E.A., Evdokimova O.V., Chuvaev I.V., Ovchinnikova E.V. Development of a low-calorie biscuit as a factor of sustainable development of food security. Proceedings of the Voronezh State University of Engineering Technologies. 2026;88(2):94-102. (In Russ.) https://doi.org/10.20914/2310-1202-2026-2-
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