Substantiation of the development of formulations for organic cupcakes with an elevated protein content
Journal Title: Восточно-Европейский журнал передовых технологий - Year 2018, Vol 3, Issue 11
Abstract
<p class="a">In order to develop the formulations for organic cupcakes with an elevated protein content, we examined and analyzed the amino acid composition of four samples of flour: wheat flour, organic wheat flour, organic rye flour and organic buckwheat flour. It was established that the highest biological value was demonstrated by the sample of organic buckwheat flour (68.69 %). A quite high biological value was demonstrated by the proteins of organic rye flour − 67.85 %. Based on data from the study into raw materials, we developed two formulations of organic cupcakes: "Grechanyk" and "Zhytnitsa". We used organic buckwheat flour in the formulation of the cake "Grechanyk", as well as the organic ingredients: cane sugar, agave syrup, butter, sesame oil, dried fezalis, raisin, dried eggs, flax bran. In the cupcake "Zhytnitsa", we used 66 % of organic wheat and 34 % of organic rye flour, as well as sugar cane, rice syrup, butter, sesame oil, dried cranberry, dried mulberry, eggs, rye bran.</p><p class="a">It was established that the developed cupcakes were characterized by high organoleptic indicators. We determined the following physical-chemical quality indicators: a mass fraction of moisture, alkalinity, and a mass fraction of ash. The following safety indicators were determined: the content of toxic metals and aflatoxin B1. The samples of new cupcakes met the standards in terms of quality and safety indicators. The highest protein content was demonstrated by the cupcake "Grechanyk", 7.1 g/100 g, and the lowest – by control sample based on wheat flour (4.9 g/100 g).</p><p class="a">These results indicate that the use of organic buckwheat flour in the confectionery and baking industry is promising for creating functional environmentally-friendly products. Given the fact that Ukraine is the main supplier of organic raw materials, rather than finished products, the results obtained could be utilized at the enterprises in confectionery industry to extend the range of organic products.</p>
Authors and Affiliations
Alina Tkachenko, Gabriella Birta, Yuriy Burgu, Liudmyla Floka, Olena Kalashnik
Keywords
Related Articles
- EP ID EP528033
- DOI 10.15587/1729-4061.2018.133705
- Views 69
- Downloads 0
Analysis of ballistic aspects in the combined method for removing space objects from the nearEarth orbits
<p>We have considered one of the ways to clean the near-Earth orbits from space debris implying the removal of large-size objects, which represent a danger to space navigation and ecology of near-earth space, in the dens...
On the error-correcting capabilities of iterative error correction codes
<p>The influence of the theory of information on development of the error correcting coding theory has been studied. Main differences between the probabilistic approach and the deterministic approach in the analysis of e...
Development of machine learning method of titanium alloy properties identification in additive technologies
<p>Based on the experimentally established data on the parameters of microstructure, elemental and fractional composition of titanium alloy powders, four classes of their conformity (a material with excellent properties,...
Development of a theoretical model for the intensification of technological processes for manufacturing dairy products
<p>A dependence is established between the amount and forms of calcium in milk and its technological purpose. It is proven that a controlled reduction in the content of calcium in milk (specifically, its ionic form) incr...
Synthesis of energyefficient acceleration control law of automobile
<p>We have established the laws of change in the vehicle acceleration time at the existing step transmission of ICE, when implementing the total traction force, boundary for the drive wheels adhesion to the road, and dur...