Influence of the method of pumpkin seeds use on organoleptic properties of cakes
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2016, Vol 1, Issue 78
Abstract
Introduction.The problem of providing customers with highquality products in full measure is a bur ning in Ukraine. It is possible to solve this problem by means of creation of uptodate highquality tech nologies of flourcontaining confectionary products using alternative plant substances. Purpose. The research of influence of using pumpkin seeds to the receipts of cakes on the organoleptic properties of confectionary products. Methods.organoleptic research of the quality of confectionary products, profile method. Results.The obtained results proved that the use of new method provides a possibility of replacement a sufficiently large portion of wheatflour by pumpkin seed and complete replacement of dairy butter by clarified sunflower oil. The products with the replacement of 30 % were highly appreciated by the tasters. They had high organoleptic properties, pleasant olive colouring and developed porous structure of crumb. On conditions that 35 % of pumpkin seeds were introduced in confectionary products, they acquired expressed taste of pumpkin seeds and had excessive green co louring, and had underdeveloped porosity and sodden crumb. Conclusions.The results of research of the organoleptic properties of cakes prove the possibility of adding pumpkin seeds to sugarfatty components to the receipts on the stage of rafting while simultaneously crushing them.
Authors and Affiliations
Tatyana Kaplina, V. Stolyarchuk, S. Dudnyk
Keywords
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