Increasing the nutritional value of cupcakes and evaluating their quality

Abstract

The use of non-traditional types of raw materials in the production of flour confectionery products makes it possible to increase the nutritional value of products and enrich them with useful nutrients (proteins, dietary fiber, vitamins, and minerals). During the study, organoleptic, chemical, microbiological, and biochemical methods of analysis of raw materials, semi-finished products and products were used to determine the chemical composition and calculate the nutritional value of the proposed cupcakes. Partial replacement of premium-grade wheat flour in the recipe for the Stolichny cake with stone fruit flour (pomegranate and apricot kernels) and whole-grain wallpaper wheat flour, as well as the introduction of highly sugared molasses, sunflower oil with the addition of olive oil, contribute to the improvement organoleptic and physicochemical characteristics of products, increase their functionality and do not lead to a deterioration in microbiological characteristics. Consumption of 100 g of developed fortified products ensures the degree of satisfaction of the daily requirement for protein by 19 %, fat – 8, carbohydrates – 14, dietary fiber – 28, minerals – 6–30, vitamins – 6–39 %. The results of the study will contribute to expanding the range of enriched muffins with increased nutritional value using traditional and non-traditional raw materials that ensure food safety and resource conservation.