The development of new buns for sandwiches fortified of vitaminizing natural carotene-containing herbal nanoadditives

Pavlyuk, Raisa; Погарська, Вікторія Вадимівна; Bilenko, Leonida; Yurieva, Olga; Гасанова, Анна Едуардівна; Maximova, Nadiya

doi:10.15587/2313-8416.2017.102154

Cited by 1 publication

(1 citation statement)

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“…Cupcakes should be well baked, without hardening and traces of non-mushrooming; additives are evenly distributed in the products [9,11]. The results of rheological researches of the physical and chemical properties of various recipes with the addition of raw and blanched pumpkins are given below.…”

Section: Resultsmentioning

confidence: 99%

Impact of pumpkin as a nutritional supplement on the physico-chemical and organoleptic characteristics of a puncake

Lupekha¹,

Подобій²

2017

UJFS

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Introduction. Studies have been conducted to determine the influence of nutritional additives on the basis of pumpkin on the energy value, physico-chemical and organolleptic properties of confectionery flour products. Materials and methods. The samples of cupcake with the addition of raw and blanched pumpkins in quantities of 8, 16, 24 and 32% were studied. Rheological parameters have been investigated using rotational viscometry. Results and discussion. The most successful formulation is to replace the classical components of the muffin with a functional additive of 24% blanched pumpkin. The use of various forms of pumpkin as a food additive in the manufacture of cakes is appropriate in view of the enrichment of the product with biologically valuable components, vitamin and mineral complexes and compounds of antioxidants contained in this raw material. Having analyzed the physical and chemical parameters of the samples, the following results can be made: on the curves of viscosity with an increase in P, Pa from 0 to 6000 η increases from 0 to 450 for a parabolic dependence, with the most intense growth-in the range of P in 5000. Increase of the additive from 8% to 32% increases η on average 2-3 times. Similarly, with an increase in P, the flow curves ε increases from 0 to 800 with the highest peak at 640 and then decreases. According to the analyzed organoleptic indicators, the most successful are formulations with the addition of 16% and 24% blanched pumpkin. Creating a new type of cupcake will help expand the range of specialty pastry flour confectionery. Conclusions. It is rational to replace traditional components of cupcake with pumpkin with the quality assurance of products by physical and organoleptic characteristics.

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Section: Resultsmentioning

confidence: 99%