- 21.01.2021
- 102
- 0
Journal of Critical Reviews
ISSN- 2394-5125 Vol 7, Issue 9, 2020
APPLICATION OF PRODUCTS OF PROCESSING MULBERRIES AND ROOTS OF SUGAR BEET IN THE PRODUCTION OF CUPCAKES
1S.K. Jabborova, 1I.B. Isabaev, 1N.R. Djuraeva, 1M.T. Kurbanov,1l.N. Khaydar-Zade, 1K.S. Rakhmonov
1Bukhara Engineering Technological Institute, Bukhara, Uzbekistan.
E-mail address: qaxa8004@mail.ru
Received: 10.03.2020 Revised: 14.04.2020 Accepted: 22.05.2020
Traditionally, flour confectionery products, which include muffins, are in significant demand among almost all age groups of the population. The aim of the study was to develop a recipe and technology for making muffins using pasta from white mulberry fruits and sugar beet root crops. The experimental part of the work was performed in the laboratories of the Department of Food Technology of the Bukhara Engineering and Technology Institute. Research methods used traditional for the laboratories of confectionery factories. A concentrated paste with a solids content of 45.0 ± 1.0% was prepared from the fruits of mulberry and sugar beet, which was added to the dough in an amount of 20.0% by weight of flour. Calculation of muffins with pasta made from mulberries and sugar beets showed that the presence of their own sugars, fat and other dry substances in these additives can reduce the consumption of wheat flour, respectively, by 12.6 and 12.8%, sugar - by 9.9 and 10.1% per 1000 kg of finished products. The results of organoleptic and physico-chemical quality indicators, changes in the storage process, the degree of satisfaction of the average daily need for nutrients and energy when using 100 g of the product are presented. It was established that the quality indicators of the prototype cupcakes met the requirements of GOST 15052-2014 “Cupcakes. General specifications. "The authors consider it possible to use a concentrated paste from white mulberry fruits and sugar beet root crops in the production of muffins while maintaining satisfactory organoleptic and physico-chemical parameters.
Keywords: flour confectionery, muffins, pasta, mulberry fruits, sugar beets, quality.
© 2020 by Advance Scientific Research. This is an open-access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/)
DOI: http://dx.doi.org/10.31838/jcr.07.09.61
Flour confectionery products (hereinafter referred to as MKI), due to their consumer attractiveness and relatively low cost, are in significant demand among almost all age groups of the population. These products are made on the basis of refined raw materials, have an unbalanced chemical composition, high calorie content and do not meet the requirements of modern nutrition. The composition of traditional confectionery products determines their position in the uppermost part of the healthy food pyramid, that is, among products whose consumption it is advisable to limit. An analysis of the formulations and technologies of this type of product indicates the need for a significant correction of their chemical composition by increasing the content of healthy substances (dietary fiber, vitamins, minerals, etc.) while reducing calories. Therefore, at present, developments on the enrichment of these products with physiologically significant and essential nutrients while preserving sensory-adequate traditional consumer characteristics of the products are especially relevant [1-4].
|
Solving a set of issues that ensure high quality and food safety opens up new opportunities for multifactorial management of the development of nutritional-dependent diseases and improving the quality of life of people [5].
Cupcakes belong to the MKI group and are bulk products prepared on the basis of flour, sugar, fat and egg products, which may include large and / or small additives (raisins, nuts, candied fruits, etc.), produced with a filling, with surface finish either without it. The expansion of the assortment of cupcakes is achieved not only due to different ratios of raw materials, a variety of finishes, but also giving the products a certain shape and weight. A sufficiently high consumption of muffins allows us to consider them important products in the diet of the population, especially children and youth [6].
One of the promising directions for solving this problem in relation to the production of flour products is the use of processed products of fruit and vegetable and vegetable raw materials. The uniqueness of this raw material is due to its biodiversity, availability, content of biologically active substances in the form of natural compounds in the form most absorbed by the body. The use of this raw material helps to reduce the consumption of basic raw materials, creates the prerequisites for the diversification of production, increase resource output, generate additional profit, expand the segment of “healthy nutrition” products [7-10].
In this context, research aimed at attracting non-traditional types of regional plant raw materials for the production of MKI with high consumer value and nutritional value is relevant and promising.
The aim of the study was to develop a recipe and technology for making muffins using pasta from white mulberry fruits and sugar beet root crops.
Objects of study. The experimental part of the work was performed in the laboratories of the Department of Food Technology of the Bukhara Engineering and Technology Institute. The following raw materials were used in the work: wheat flour of general purpose O'zDSt 313-2009, melange GOST 30363-2013, granulated sugar GOST 31361-2008, margarine ROST R ISO 9001-2015, baking soda GOST 2156-76, ammonium carbonate GOST 3770 -75, Vanillin flavoring GOST 16599-71.
The objects of the study were samples of ready-made cupcakes: the comparison sample was the “Festive” cupcake (Table 1),
|
prototype cupcakes prepared with concentrated paste from the appropriate adjustment of the recipe. Additives were added mulberries and sugar beets [11]. The dough was prepared with with a partial sugar substitution.
Table 1. The recipe for the cake "Holiday"
|
||||||||||||||||||||||||||||||||||||||||||
Preparation of the test was carried out according to traditional technology in the laboratory. The dough preparation process included two stages: preparation of an emulsion and preparation of the dough.
At the first stage, the melange with sugar and margarine was whipped first at a low number of revolutions, gradually increasing the speed of the working body, at a temperature of 20 ° C for 15 minutes until a mass of fluffy light cream consistency was obtained.
In the second stage, general purpose wheat flour was added to the whipped mass in 2 to 3 doses
M55-23, mixed with chemical disintegrants (baking soda and ammonium salt), and mixed for no more than 15 seconds.
The finished dough with a moisture content of 30.0 ± 1.0% was poured into molds preliminarily greased. The molds were filled to 3/4 of the height of the sides so that the dough would not spill when lifting. Baking was carried out in a rotary oven at a temperature of 175 - 180 ° C for 16 ... 20 minutes. The baked muffins were cooled at room temperature.
Experimental and control samples were prepared from one batch of raw materials. All types of raw materials met the requirements of relevant standards.
A paste of dried mulberry fruits was prepared by mixing them with water in a ratio of 1: 1 (1: 2), previously heated to a temperature of 65 ... 70 ° C. The mixture was kept at this temperature for 30 minutes, ground to a homogeneous structure, then boiled to a solids content of 45.0 ± 1.0%, cooled to 30 ° C and added to the dough.
Sugar beet paste was prepared according to the technology developed by M.G. Magomedov et al. [12], which includes the following stages: washing of raw materials → cleaning → blanching with steam for 15 ... 20 minutes → homogenization → boiling → cooling. Mass fraction of solids 45.0 ± 1.0%.
The quality of the paste and finished products was evaluated according to modern generally accepted organoleptic (sensory) and physicochemical (mass fraction of moisture, total sugar (by sucrose) and fat; alkalinity, density, specific volume) methods described in the manual [13,14]. The content of mineral substances was studied using a Crystal Lux-4000 gas chromatograph (Russia) according to the instructions for the device. Changes during the storage of muffins were recorded by weight loss.
Calculation of the nutritional and energy value of products was carried out in accordance with the methodology described in the manuals [15,16]. The degree of satisfaction of the daily average in food substances and energy with muffins using the products of processing mulberry berries and sugar beet roots with a single serving of products (100 g) was calculated according to the methodological recommendations MP 2.3.1.2432-08 Rational nutrition. regarding the recommended daily requirement for nutrients and energy for labeling according to TR TS 022/2011
"Food products in terms of their labeling."
An analysis of the data on the level of consumption of confectionery in Uzbekistan confirms that almost all population groups include MKI in their daily diet. Preferences are given to such products: cookies, gingerbread cookies, waffles, muffins and rolls (Figure 1). Our sociological survey allowed us to determine the main criteria for the choice of these products by respondents (Figure 2).
cupcakes; 5 - rolls
price; 6 - manufacturer; 7 - calorie content
The results of a sociological survey (Fig. 1) showed that the predominant number of respondents prefer cookies (37.3%), followed by (in decreasing) gingerbread cookies (24.5%), waffles (16.4%), muffins (15, 7%), rolls (6.1%), and among children and adolescents cupcakes and cookies are in great demand. It was established that among the selection criteria for MKI, first of all, attention is paid to the price (35.0%), then the appearance of the product (21.5%) and then the taste (20.4%), packaging design (7.3% ), producer (6.4%), calorie content (4.8%), nutritional value (4.6%). It should be noted that the majority of respondents do not consider their nutritional value as a determining factor in the choice of confectionery products, but focus mainly on sensory indicators, price, and producer. This is especially dangerous for young children, so when developing new types of confectionery products, it is necessary to focus, in addition to consumer factors, on the nutritional value of products, their caloric value and cost. Which once again confirms the relevance of developing formulations of these products for a healthy diet.
|
Fig. 3. The main directions of technological modification of food products (medical challenge of the food industry) |
The development of modern technologies for the modification of food products, including MKI, must be carried out taking into account modern medical recommendations [3], aimed mainly at reducing the added sugar, saturated fats and trans isomers of fatty acids (Figure 3).
Technological modification and the creation of new types of products, in our case, MKI, involves the involvement in the production of unconventional natural raw materials, the development of non-standard technological methods, including those to reduce the unit costs of all types of resources and the implementation of R&D results in research (research and experimental design work).
An analysis of the nutritional value of the main types of MKI indicates that their fat content is from 2.0 to 30.0%, carbohydrates 62.0 ... 77.0%, the bulk of which is sucrose (15.0 ... 67.0%) and starch (10.0 ... 54.0%), and a very small amount of protein - from 2.8 to 8.5%. Energy value ranges from 346.0 ... 542 kcal. Calculations show that 100 g of MKI provide 1.0 ... 8.0% of a person's daily requirement for B vitamins, 1.0 ... 5.0% in potassium, calcium and magnesium, 5.0 ... 11.0% in phosphorus, 5.0 ... 15.0% - in iron, at the same time, their contribution to the total energy value of the diet at this level of consumption is 18.0 ... 25.0%. In addition, leading experts in the field of nutrition indicate excessive consumption of sugar with confectionery [3, 17]
A solution to this problem is possible by modifying MKI through the use of unconventional, including processed products of natural and secondary fruit and berry and vegetable raw materials. This allows you to increase their nutritional value by enrichment with vitamins, minerals and pectin, to reduce the calorie content and consumption of fats, eggs, sugar without compromising the quality of the finished product.
When enriching food products, it is necessary to take into account that the content of physiologically functional ingredients in finished food products obtained using modern production technologies is significantly reduced or completely lost, especially vitamins. The success of fortification with vitamins, for example, depends on their stability. Therefore, the effect of various factors on the stability of vitamins was studied [18].
|
The results are presented in table 2. Table 2. Technological factors affecting the stability of vitamins
* Note: - almost insensitive |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
The data presented suggest that for the enrichment of confectionery products it is most advisable to use supplements with vitamins B2, B6, B12, PP, H, A, D, E, K, as the most resistant to high temperatures.
There is evidence that the use of powder from Jerusalem artichoke and bird cherry flour in the ratio of premium grade wheat flour, respectively: 20: 5: 75, in the formulation of sanddredged cookies, will allow increasing the mass fraction of organic acids relative to the reference sample (without additives) by 2, 0 times, flavonoids - 1.1 times, dietary fiber - 1.6 times, iron - 1.13 times, potassium - 1.3 times, manganese - 5.0 times, zinc - 2.0 times, copper - 3.0 times, B vitamins - 0.6 times; reduce energy value by 54.0 kcal. The antioxidant activity of cookies when cherries are added to its formulation increases by 0.04 mg per 100 g of mass, cherries and Jerusalem artichoke powder by 0.02 mg per 100 g of the mass of the relative reference sample.
Finished products are characterized by high quality indicators [19].
The possibility of using a combination of oatmeal, powders of leaves of thick frankincense (Bergénia crassifólia), sea cabbage, raspberries, coltsfoot (Tussilágo fárfara), flowers and leaves of St. John's wort (Hypéricum perforátum), and linden blossoms ) This made it possible to enrich new products with essential amino acids, macro- and microelements, and other biologically active substances, as well as increase storage stability and reduce their cost [20].
The introduction of Siberian wild pear powder into the production of muffins prepared on chemical baking powder, improves their consumer properties and increases the content of vitamins, trace elements, dietary fiber [21].
As new types of raw materials, flour is used from pumpkin seeds, flax and fruits of milk thistle, hawthorn as a source of vegetable protein, vitamin C; flour from the seeds of watermelon, grapes and rose hips - as additional fiber in the production of microfinancing to increase their nutritional value [22, 23].
To expand the assortment of butter-chocolate shortcakes with a functional orientation, reduced calorie content and increased biological value, the expediency of using rapeseed powder was established [24].
As a source of non-traditional and promising biologically active plant polysaccharide, arabinogalactan from Siberian larch wood (Lárix sibírica) and tree gmelina (Gmelina arborea), which has biological activity, as part of a semi-finished biscuit, raw gingerbread and shortbread cookies, was studied. It is recommended as a preventive and technological additive, which allows to reduce the share of prescription components (sugar, molasses and egg products) and the calorie content of flour products [25].
To increase the stability, dispersion of the confectionery emulsion and reduce the duration of its whipping, with the full replacement of solid fats with native vegetable oil, it is recommended to use powders from squeezed red and black currants, pumpkins, tangerines obtained from secondary products of processing fruit and vegetable raw materials that have fat-binding, fat-emulsifying and high water absorption capacity [26].
The possibility of using orange-ginseng syrup to fortify the functional and technological properties of muffins is determined. The optimal dosage of syrup, introduced at the stage of beating instead of sugar or an egg-sugar mixture, was set at 10.0% [27.28].
Studies on the use of various fruit and vegetable powders, fruit pastes as additives to semi-finished products from biscuit and cupcake dough have proved the expediency of their use to reduce calorie content and increase the nutritional value of products [28, 29].
So, Kharchuk G.M. [30] explored the possibility of using fruit pastes (quince and apple) in the production of biscuits. A decrease in calorific value and an increase in the nutritional value of these products due to a decrease in the total sugar content, an increase in monosugars and pectin substances when using them instead of part of the prescription amount of fat and sugar were established.
The use of fruit and vegetable additives in the manufacture of microfinancing made it possible to increase the resistance of foams and emulsions as a result of the formation of proteinpolysaccharide complexes acting as surfactants by means of electrostatic attraction forces arising between polyelectrolytes, which are pectin substances and proteins [31].
Perfilova OV [28] a technology has been developed for the production of muffins containing carrot, beetroot, apple and hawthorn powders from marc extracts obtained in the production of direct-pressed juices. The specificity of this technology is that these powders are introduced directly into the melange for swelling of polysaccharides. Enrichment of muffins with powders made it possible to increase the degree of satisfaction of the human body's need for vital nutrients, and also allowed to extend the shelf life of products from 7 to 10 days.
Based on the foregoing, it can be concluded that to improve the quality and nutritional value of muffins, it is advisable to use products of processing berries, fruits and vegetables (powders, pastes, mashed potatoes, etc.), characterized not only by high nutritional value, but also by a certain technological potential, as evidenced by numerous studies. However, the raw materials proposed for the production of MKI, in particular, blueberries, hawthorn, sea buckthorn, raspberries, black currants, strawberries, bird cherry, Jerusalem artichoke, pumpkin, etc., with the exception of pumpkin, are scarce and expensive for enterprises in Uzbekistan, since they are not grown in volumes required for mass production of confectionery. At the same time, the potential possibilities of the domestic raw materials available in the required quantity are practically not studied.
The fruits of white mulberry (lat. Morus alba) belong to the mulberry family (lat. Moraceae). Mulberry is the main berry of Central Asia with great development potential. Fruits are used for food purposes, for the manufacture of syrups, flour (powder) is prepared from dried fruit seeds. They are characterized by a high sugar content (up to 22.0% fructose and glucose) and a low acid content (0.1% phosphoric acid); tannins, pectin compounds, essential oils (cineole, geraniol, camphor, etc.) were also found in their composition. , flavonoids, some proteins. The mineral composition is mainly represented by phosphorus, potassium, calcium, magnesium, zinc, iron, etc. Vitamins are represented by β-carotene, C, B1, B2, B3, B6, B9, K, etc. The following are found in the fruits of white mulberry: phytoalexin - resveratrol, which has neuroprotective, anticarcinogenic, antioxidant and antiinflammatory properties; a unique glycoside is tutin, which, like other glycosides, is characterized by tonic, sedative, choleretic properties [32].
Sugar beet (lat. Beta vulgaris) - a group of varieties of ordinary beets, the family Marevye. The healing properties of sugar beets are due to the presence in its root crops of vitamins (A, E, C, group B, PP), minerals (magnesium, iodine, iron, calcium, copper, phosphorus, etc.). The use of this culture has a beneficial effect on general immunity, metabolism, digestion, the activity of the cardiovascular system, the human reproductive system; possesses anticarcinogenic and antiseptic properties. It is recommended for anemia, atherosclerosis, leukemia, hypertension, neurological disorders, stress and depression. The following were found in sugar beets: gamma-aminobutyric acid, which stimulates the metabolism in the brain: betaine - a material for the formation of choline, which prevents fatty degeneration of the liver; bioflavonoids (vitamin P) that regulate the hormonal background, strengthen bone tissue, and have a capillary-strengthening effect. Protein substances of the root crop, despite the fact that their content does not exceed 1.5%, are represented by a number of such essential amino acids as lysine, methionine, arginine [33].
The analysis of the ecological and toxicological safety of the studied raw materials grown in Uzbekistan proved that it is an environmentally “clean” product, since it complies with the regulatory indicators of sanitary rules and norms of SanPiN No. 0366-19.
A concentrated paste was prepared from the fruits of mulberry and root crops of sugar beet, the organoleptic and physicochemical parameters of which are presented in table 3.
|
Table 3. Organoleptic and physico-chemical characteristics of concentrated
Investigated the chemical composition and energy value of the paste (table 4). Table 4. The chemical composition and energy value of the paste from the investigated raw materials
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Alimentary fiber |
1,31±0,03 / 1 |
1,61±0,03 / 2 |
|
Minerals, including: |
0,58±0,01 / 1 |
0,45±0,01 / 2 |
|
- potassium |
0,35 |
0,27 |
|
- sodium |
0,00 |
0,04 |
|
- calcium |
0,08 |
0,01 |
|
- magnesium |
0,04 |
0,07 |
|
- phosphorus |
0,11 |
0,06 |
|
Other substances |
0,23±0,03 / 2 |
0,65±0,03/ 1 |
|
Са : Р (1,0 :1,5) |
1,0 :1,4/ 1 |
1,0 :6,0/ 2 |
|
Energy value, ccal |
150,5±0,06 / 2 |
144,3±0,05 / 1 |
|
Total rank, point |
16 |
17 |
* Note - in terms of galacturonic acid
As follows from the research results presented in table 4, a significant part of the solids of sugar-containing pastes falls on the carbohydrate complex. At the same time, carbohydrates of paste from mulberries are represented mainly by fructose and glucose, and sugar beets by sucrose. It is known that fiber and pectin, which are part of sugar-containing pastes, being hydrophilic components, can have a positive effect on the rheological properties of the dough and are of some importance for increasing the shelf life of the finished products. In addition, fiber plays a significant role in the digestion process, and pectin substances are capable of removing heavy metals from the body. It should be especially noted that the ratio of Ca: P in both pastes is close to optimal, which increases the degree of assimilation of phosphorus.
Conducted research on the use of pasta from mulberries and sugar beet root vegetables in the production of muffins. The dough was prepared on chemical baking powder. The paste was made in an amount of 20.0% by weight of flour with a partial replacement of the prescription amount of sugar, fat and highquality wheat flour. Recalculation was made taking into account the dry matter content and the chemical composition of the paste. The dosage of the paste is due to the recommendations of a number of researchers [34, 35] on the use of mashed potatoes (12.0 ... 20.0% solids) from fruit and berry and vegetable raw materials in the production of flour products not more than 30.0% by weight of flour, and the paste is more concentrated product (25.0 ... 40.0% solids or more), therefore, its dosage of 20.0% by weight of flour from the original formulation was taken - 67.4 kg. The quality of the muffins was evaluated 16 hours after baking. The control was a product prepared without additives.
The recipe for muffins with a paste of white mulberry fruit and sugar beet root crops is shown in table 5.
|
Table 5. The recipe for cupcakes with paste from the investigated raw materials
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
The calculation of the recipe for muffins with pasta from mulberries and sugar beet roots showed that the presence of sugar, fat and other dry substances in these additives can reduce the consumption of wheat flour, respectively, by 42.6 and 43.1 (12.6 and 12, 8%), sugar - by 23.8 and 24.1 (9.9 and 10.1%) kg per 1000 kg of finished products.
Cupcakes were evaluated by organoleptic (sensory) and physicochemical indicators for compliance with the requirements of GOST 15052-2014 “Cupcakes. General specifications. " The results of the study of the quality of the cupcakes are presented in table 6.
An analysis of the results (table 6) showed that the addition of pasta from mulberry fruits will eliminate the flavorings (in this case, vanillin) from the recipe and provide muffins with a pleasant fruity aroma. In the case of sugar beet paste, due to a mild odor, it is advisable to leave flavorings. The established dosage of the paste provided a characteristic appearance, surface condition and porosity structure of the finished products. Products differed from control samples in a more uniform and thin-walled porosity, in a gentle and elastic crumb.
A decrease in the density of test samples by an average of 8.5 ... 13.5% and an increase in the specific volume by 1.7 ... 4.6% relative to the control sample was established, which can be explained by an improvement in the gas-holding ability of the test due to the high stabilizing ability of dietary fiber additives.
|
Table 6. Quality indicators of muffins with pasta from mulberry and sugar beet
* Note - for products weighing not more than 100 g |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
One of the indicators of the quality of muffins is their preservation of freshness during storage. Cupcakes were stored packed in a polypropylene film at a temperature of 20 ± 2 ° C and a relative humidity of not more than 75.0%. The degree of staling was judged by the change in humidity of the crumb muffins during storage. The change in quality indicators was determined after every 5 days of storage for 30 days.
|
Fig. 3. Change in humidity of cupcakes (%) during storage: 1-control; 2 - with mulberry paste; 3 - with sugar beet paste |
The research results are shown in Figure 4.
When analyzing the data on the change in humidity of the experimental samples after 30 days of storage and comparing them with the control data, it was found that the experimental samples are characterized by lower rates of moisture loss, which is probably due to the presence of a certain amount of waterretaining substances (dietary fiber) in their composition, as well as mono- and disaccharides, providing stabilization of the humidity of confectionery products due to increased hygroscopicity. Moreover, as can be seen from Figure 3, the humidity of all samples after 30 days of storage was within acceptable limits (12.0 ... 24.0). At the same time, samples with sugar beet paste looked purely visually fresher.
Determination of microbiological contamination of muffins after 30 days of storage was carried out using nutrient agarized media. The substrates were incubated under conditions optimal for the growth of colonies of microorganisms, and then, by phase contrast microscopy, the species and quantitative composition of the microflora of the studied semi-finished products were determined (table 7).
|
Table 7. Microbiological indicators of the quality of the cupcakes
Note: *ND – normative documents |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||
From the data of table 7 it follows that the studied control and experimental samples of muffins after 30 days of storage in a package according to microbiological indicators met the requirements of SanPiN No. 0366-19 (5.5.7. Muffins and rolls in a sealed package) [36.37].
For a full and healthy diet, a person needs amino acids, carbohydrates, fatty acids, dietary fiber, minerals, vitamins and other physiologically significant substances.
Therefore, we studied the nutritional and energy value, as well as the physiological significance of cupcakes with the studied additives.
|
Table 8. Nutritional and energy value of muffins with mulberry paste and sugar beet
* Note: Δ – change in the mass fraction of components of the prototype cupcakes relative to the control, in g / 100 g of product
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
The calculation of the chemical composition and energy value of the muffins was carried out according to the method developed by the All-Russian Scientific Research Institute of the Bakery Industry (VNIIKhP), the degree of satisfaction of the need for food substances - by means of a comparative analysis with the normative indicators of calculation methods MP 2.3.1.2432-08. The calculated data are presented in tables 8, 9
A comparative analysis of the nutritional value of the control sample and cupcakes with pasta showed that in the experimental variants the mass fraction of the following components decreased: proteins - by 3.5 ... 4.4%, sugar - by 0.4 ... 1.2%, starch - by 12 ,4%. Energy value decreased, on average, by 3.65%. The content of dietary fiber increased by 17.5 ... 56.0 times. In the mineral composition of the cupcakes, the Ca: P ratio is negative, which is 1.0: 4.3 and 1.0: 4.0, with an optimum of 1.0: 1.5, which reduces the degree of phosphorus uptake.
|
Table 9. The degree of satisfaction of the daily physiological requirements for nutrients and energy when consuming 100 g of muffins
|
|||||||||||||||||||||||||||||||||||||||||
The degree of satisfaction of the daily requirement for food substances of the studied cupcake samples was determined by the main components (table 9).
It was established that the degree of satisfaction of the daily requirement for nutrients due to the use of the studied additives in the cupcake formulation increased on average by 1.65 ... 5.50%. Products were enriched with pectin. The total rank, as a comprehensive indicator of product quality, was the same in the experimental samples (16 points), which indicates their almost identical nutritional value and was 5 points higher than the control value.
It should be borne in mind that the estimated content of physiologically functional components in the finished products is significantly different from the actual one, since in the production process their mass fraction can be significantly reduced.
Thus, the involvement of non-traditional types of plant materials in the production of flour confectionery is a promising and relevant research area of research that is of practical importance from the point of view of providing the population with enriched products. This determines the fulfillment of the priority directions of the state development strategy in the field of healthy nutrition and food security, the economic component in terms of reducing production costs by replacing imported and expensive raw materials with local non-traditional resources or additional products of complex processing of raw materials. Most food producers do not make enough use of the reserves for processing local raw materials (berries, fruits and vegetables) and secondary raw materials from food processing industries, the use of which in the manufacture of confectionery products will reduce production costs and dependence on suppliers of imported prescription ingredients.
The use of natural additives avoids the use of non-nutritional food additives and, therefore, increases the level of product safety.
1. Canary, Z.A. Confectionery technology development trends / Z.A. Canary, F.K. Khuzin, A.R. Ivleva, V.M. Gematdinova // Bulletin of the Voronezh State University. 2016. No3. P.195204.
2. Vitol, I.S. Introduction to food technology / I.S. Vitol, V.I. Gorbatyuk, E.S. Gorenkov [et al.]; under the editorship of A.P. Nechaeva. - M .: DeLi Plus, 2013. 720 p.
3. Tutelian, V.A. Theoretical and practical aspects of diet therapy for type 2 diabetes mellitus / V.A. Tutelian, H.H. Sharafetdinov, A.A. Kochetkova. M .: BIBLIO-GLOBUS, 2016.244 p.
4. Mulin, N.A. The problem of insufficient nutritional status and approaches to its solution / N.A. Mulina, N.I. Evstigneeva, E.A. Yurkov // Storage and processing of agricultural raw materials. 2006. No. 6. p.71-72.
|
Digestible carbohydrates (starch), including: |
323,5 |
7,00 |
2 |
6,10 |
1 |
6,10 |
1 |
|
Sahara |
50,0 |
48,60 |
3 |
48,00 |
1 |
48,20 |
2 |
|
Alimentary fiber |
20,0 |
0,10 |
3 |
1,75 |
2 |
5,60 |
1 |
|
Pectin |
2,0 |
- |
3 |
0,50 |
2 |
32,00 |
1 |
|
Minerals: |
|
|
|
|
|
|
|
|
- potassium |
2500 |
5,20 |
1 |
2,80 |
2 |
5,20 |
1 |
|
- sodium |
1300 |
6,90 |
1 |
6,90 |
1 |
6,90 |
1 |
|
- calcium |
1000 |
3,00 |
1 |
3,00 |
1 |
3,00 |
1 |
|
- magnesium |
400 |
5,00 |
1 |
5,00 |
1 |
5,00 |
1 |
|
- phosphorus |
800 |
16,20 |
1 |
16,20 |
1 |
15,00 |
2 |
|
Energy value, kcal |
2225 |
18,20 |
2 |
17,50 |
1 |
17,50 |
1 |
|
Total rank, point |
- |
- |
21 |
- |
16 |
- |
16 |
5. Savenkova, T.V. Production of functional confectionery products - problems and solutions // T.V. Savenkova // Confectionery and bakery. 2012. No7. P.6-9.
6. Renzyaeva T.V., Tuboltseva A.S., Renzyaev A.O. Flour confectionery products for functional use based on multicomponent mixtures. Food Processing: Techiques and Technology, 2017, vol. 47, no.4, pp. 77-83 (In Russian). DOI: 10.21179 / 2074-9414-2017-4-P.77-83.
7. Ambrosevich, E.G. Peculiarities of European and Asian approaches to ingredients for healthy food products / E.G. Ambrosevich // Food industry. 2005. Number 4. p.12-13.
8. Drobot, V.I. The use of fruit and berry additives in the baking industry / V.I. Drobot, V.F. Dotsenko // Food industry. 1986. No. 3. P. 35-37.
9. Diet, Nutrition and the Prevention of Chronic diseases; Report of a Joint WHO ⁄FAO Expert Consultation; World Health Organization, Geneva, 2003.148 p.
10. Matveeva, T.V. Functional flour confectionery. Scientific foundations, technologies, recipes: monograph / T.V. Matveeva, S.Ya. Koryachkina. - Eagle: Federal State-Funded Educational Institution of Higher Professional Education “State University - UNPK”, 2011.358 p.
11. Collection of recipes for flour confectionery and bakery products for public catering enterprises. - M.: Economics, 1986. 295 p.
12. Magomedov, M.G. Technology for the production of sugar beet paste / M.G. Magomedov // Bulletin of VGUIT. 2014. No3 (61) .– P.138-141.
13. Karusheva, N.V. Technochemical control of confectionery production / N.V. Karusheva, I.S. Lurie.- M.: Agropromizdat, 1990.160 p.
14. Oleinikova, A.Ya. Confectionery technology. Workshop: Textbook. allowance. - St. Petersburg .: GIORD, 2015.600 p.
15. Falcon, N.V. Guidelines for laboratory and practical work in the discipline "Technology of confectionery products for functional purposes." Calculation of food, energy and biological value of confectionery / N.V. Falcon, O.P. Gaidukova, N.S. Khramova.- Krasnodar: Federal StateFunded Educational Institution of Higher Professional Education “Kuban State Agrarian University”, 2009. 32 p.
16. Pashuk, Z.N. Technology of production of bakery products: reference book / Z.N. Pashuk, T.K. Apet, I.I. Apet. SPb .: GIORD, 2009.400 p.
17. Chemical composition of food products: Book 1: Reference tables for the content of basic nutrients and the energy value of food / Ed. THEM. Skurikhina, M.N. Volgaryova. - 2nd ed., Revised. and add. - M .: IN "Agropromizdat", 1987. 224 p.
18. Skurikhin, I.M., Nechaev, A.P. Everything about food from the point of view of a chemist: Reference publication. - Higher school, 1991.288 p.
19. Lobosova, L.A. Vegetable raw materials for new species in the recipe of sand-dredged cookies / L.A. Lobosova, M.G. Magomedov, A.V. Maksimenkova, I.Kh. Arsanukaev // Confectionery. 2015. No.6. p.10-12.
20. Lozova, T.M. Unconventional raw materials for cupcakes of increased biological value / T.M. Lozova, H.I. Kovalchuk // Confectionery. 2013. No. 3. P.21.
21. Tipsina, N.N. Siberian pear powder for the production of muffins / N.N. Tipsina, E.N. Piguleva, A.E. Tumanova // Food industry. 2014. No2. p.34 - 35.
22. Zharkova, I. Non-traditional plant materials in the technology of muffins / I. Zharkova, T. Malyutina, E Akhtemirov // Bread products. 2011. No 8. P.40-41.
23. Pashchenko, V. The use of whole flour from hawthorn fruits in biscuit technology / V. Pashchenko, G. Magomedov, T. Ermolenko // Bread products. 2011. No 6. p. 38-39.
24. Lesnikova, N.A. The effectiveness of the use of nontraditional raw materials in the production of cookies / N.A. Lesnikova, L.Yu. Lavrova, E.L. Bortsova // Confectionery production. 2014. No. 3. S.12-13.
25. Tatarnikova, E.A. The effect of arabinogalactan on the formulation of flour confectionery / E.A. Tatarnikova, E.N. Medvedev // Confectionery. 2013. No. 3. P. 15-16.
26. Rumyantseva, V.V. Efficiency of using unconventional raw materials in the production of confectionery emulsions / V.V. Rumyantseva, A.Yu. Gurova, I. Efremova // Tersky production. 2012. No 1. p. 20-22.
27. Rakhmonov K. S.,// Influence of leavens of spontaneous fermentation and phytoadditives on the provision of microbiological safety of bread Atamuratova T.I., Djuraeva
N.R.,Isabaev I.B., Haydar-Zade L.N.// Journal of Critical
Reviews Vol 7, Issue 5, 2020 p 850-860.
http://dx.doi.org/10.31838/jcr.07.05.177
28. Evdokimova, Oh. Orange - ginseng syrup in biscuit semifinished technology [Text] / O. Evdokimova, T. Matveeva, E. Kholodova // Bread products. 2010. No3. p.42-43.
29. Perfilova, O.V. Fruit and vegetable powders from squeezed confectionery [Text] / O.V. Perfilova, B.A. Baranov, Yu.G. Skripnikov // Storage and processing of agricultural raw materials. 2009. No9. p. 52-54.
30. Dotsenko, V.F. Investigation of the possibility of using fruit powders in the technology of biscuit semi-finished products / V.F. Dotsenko, Yu.A. Miroshnik, E.B. Shidlovskaya, I.M. Medvid // East European Journal of Advanced Technology. 2014. No. 3/10 (69). p.64-69.
31. Kharchuk, G.M. New recipes and technology for the preparation of low-calorie flour confectionery. Express information [Text] / G.M. Kharchuk, V.D. Androsova. - TSNIINTEItorgovly, 1987. No. 22. P. 23.
32. Redko, V.V. The effect of protein - polysaccharide composition on the quality of the product from biscuit dough / B.V. Redko A.A. Volosevich, D. A. Bogdanovich [Text] / Food Engineering and Technology: Materials of the VIth International Scientific and Technical Conference. - Mogilev, Belarus, 2007.p. 153.
33. The healing properties of mulberry.
34. Dautova, Z.F. The chemical composition of the sugar beet root / Z.F. Dautova, R.R. Alimgafarov // Modern high technology. 2013. No. 9. p.12-13.
35. Atamuratova, T.I. The use of pumpkin products in the baking industry. - Abstract of diss. ... cand. tech. sciences. M.: MGAPP. 1993.26 p.
36. Drobot, V.I. The use of non-traditional raw materials in the baking industry / V.I. Drobot. K .: Harvest, 1988.152 p.
37. SanPiN No. 0366-19. Hygienic food safety standards. - Tashkent, 2019.
Рабочие листы
к вашим урокам
Скачать
6 667 430 материалов в базе
«Технология. 10-11 класс», Симоненко В.Д., Очинин О.П., Матяш Н.В.
Больше материалов по этому УМК
Настоящий материал опубликован пользователем Rakhmonov Kakhramon Sanokulovich. Инфоурок является информационным посредником и предоставляет пользователям возможность размещать на сайте методические материалы. Всю ответственность за опубликованные материалы, содержащиеся в них сведения, а также за соблюдение авторских прав несут пользователи, загрузившие материал на сайт
Если Вы считаете, что материал нарушает авторские права либо по каким-то другим причинам должен быть удален с сайта, Вы можете оставить жалобу на материал.
Удалить материал
Ваша скидка на курсы
40%
Курс профессиональной переподготовки
500/1000 ч.
Курс повышения квалификации
180 ч.
Курс профессиональной переподготовки
300/600 ч.
Курс повышения квалификации
72 ч.
Мини-курс
6 ч.
Оставьте свой комментарий
Авторизуйтесь, чтобы задавать вопросы.