Changes in qualitative indices of cakes depending on part of added pumpkin seeds
The article is devoted to the problem of increasing the nutritional and biological values of flour-confectionery products, namely muffins. Introduction of non-traditional vegetable raw materials ensures their enrichment. The purpose and tasks of the work are to study the influence of introduction of pumpkin seeds for receipt, to examine the physicochemical properties and organoleptic properties of products, which were determined in accordance with the current standard requirements. The process of addition of pumpkin seeds to the cakes receipt in the amount of 20 ... 35% and the complete replacement of butter by purified sunflower oil. It is established that introduction into receipt of cupcakes an amount up to 30%, provides an improvement of organoleptic properties. The experimental samples are characterized by the saturated golden-olive color and the state of crumb without the stems of a non-propagation with even inclusion of pumpkin seeds. Taking into account that pumpkin seeds contains a high amount of fiber that can influence the moisture of finished cakes, an amount of it in finished products is identified. It has been established that the introduction of experimental additive in the amount of 20, 25, 30% affects increasing cakes’ moisture up to 1.8; 2.5 and 3% respectively that is within the framework of error. The indicators of infusion of cakes prepared according to the new technology indicate insignificant differences (within the framework of error) compared with the control samples. Creation of the porous structure of products depends on the foaming capacity of the food system and the foam stability, emulsifying capacity and stability of the emulsion. The results of the study indicate that addiction of pumpkin seeds and purified sunflower oil to the receipt of cakes causes increasing of simple structure of cakes by 5–7%, which can be explained by the fact that pumpkin seeds during the introduction are being crushed with simultaneous mixing with the liquid components of receipt. This method of introduction provides its better inclusion in the structure of finished products, because the structure of pumpkin seeds include components, which have emulsifying properties. These components contribute to better structuring and ensure the stability of the pastry system. The introduction of 35% pumpkin seeds leads to a significant deterioration of organoleptic properties. Thus, it is proved that introduction of 30% of pumpkin seeds is the optimum. The results of the given research confirm the possibility of using pumpkin seeds to expand the assortment of cakes with improved consumer properties.
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