Scientific substantiation for development of cupcakes from organic raw materials with the increased mineral composition

Abstract

The article deals with the actual problems of improving the mineral composition of flour confectionery. For this purpose 4 recipes of new cupcakes from organic raw materials were developed. Buckwheat organic flour was used in the "Grechanyk" cupcake recipe as well as other organic ingredients: cane sugar, agave syrup, butter, sesame oil, dried fesalis, dried raisins, eggs, flax bran. In the "Zhitnytsa" cupcake recipe the 66% of organic wheat and 34% of organic rye flour were used as well as organic raw materials: cane sugar, rice syrup, butter, sesame oil, dried cranberries, dried mulberries, eggs, rye bran. The "Zolotiy Amaranth" cupcake recipe included ingredients such as amaranth flour, cane organic sugar, butter, amaranth oil, walnuts and to the recipe of the "Konoplyana Nasoloda" cupcake-hemp flour, cane organic sugar, pumpkin syrup, butter, sesame oil, pumpkin slices. In the developed products the content of minerals-potassium, calcium, magnesium and phosphorus, as well as the content of iron, were determined. The largest amount of potassium is recorded in the "Grechanyk" sample, which is 3.5 times more than in the control sample. The largest amount of calcium was observed in the "Zhitnytsa"cupcake-5.4 times more than in the control sample. In "Grechanyk" and "Konoplyana Nasoloda" cupcakes, magnesium content increased significantly compared to the control sample. Phosphorus content increased in all samples. The highest amount of iron differed sample "Grechanyk". The amount of iron in it 6 times higher than its content in the control sample. Developed products much better meet the daily needs for mineral elements than the control sample. Further studies should focus on determining products quality and safety during storage.