Changes in qualitative indices of cakes depending on part of added pumpkin seeds


  • T. Kaplina Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», Poltava, Ukraine http://orcid.org/0000-0002-9445-5684
  • V. Stolyarchuk Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», Poltava, Ukraine http://orcid.org/0000-0001-6543-9020
  • S. Dudnyk Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», Poltava, Ukraine http://orcid.org/0000-0001-8228-7276
Keywords: cakes, flour-containing confectionary products, organoleptic properties, physio-chemical properties, pumpkin seeds

Abstract

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 57%, 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.

References

Dorokhovych, V.V., & Lazorenko, N.P. (2013). Bezghliutenovi boroshniani kondyterski vyroby. Obladnannia ta tekhnolohii kharchovykh vyrobnytstv. 30, 341–347. Rezhym dostupu: http://journals.uran.ua/ index.php/2079-4827/article/view/22293 (in Ukrainian).

DSTU 4683:2006 (2016). Vyroby kondyterski. Metody vyznachennia orhanoleptychnykh pokaznykiv yakosti, rozmiriv, masy netto i skladovykh chastyn. Vved. 2007–01–01. K. Derzhspozhyvstandart Ukrainy. Rezhym dostupu: https://dnaop.com/html/33849/doc-ДСТУ_4683_2006 (in Ukrainian).

DSTU 4910:2008 (2008). Vyroby kondyterski. Metody vyznachennia masovykh chastok volohy ta sukhykh rechovyn. Vved. 2009–01–01. K. Derzhspozhyvstandart Ukrainy. Rezhym dostupu: https://dnaop.com/html/33860/doc-ДСТУ_5024_2008 (in Ukrainian).

GOST 10114-80 (1980). Izdelija konditerskie muchnye. Metod opredelenija namokaemosti :– Data vvedenija v dejstvie 1981-07-01. Moskva: Izd-vo standartov. (Mezhgosudarstvennyj standart). Rezhim dostupa: http://docs.cntd.ru/document/1200022451 (in Russian).

GOST 5669-96 (1996). Hlebobulochnye izdelija. Metod opredelenija poristosti. Postanovleniem Gosudarstvennogo Komiteta RF po standartizacii, metrologii i sertifikacii ot 5.11.1996g. № 608 vveden v dejstvie s 1.08.1997g. Rezhym dostupu: http://docs.cntd.ru/document/gost-5669-96 (in Russian).

Kaplina, T.V., Stoliarchuk, V.M., Ovchinnikova-Dudnyk, S.O., & Brovko E.M. (2015). Innovatsiini tekhnolohii boroshnianykh kondyterskykh vyrobiv iz vykorystanniam produktiv pererobky harbuzovoho nasinnia. monohrafiia. Poltava: PUET (in Ukrainian).

Kronikovskyi, D.O. (2003). Tendentsii kondyterskoi promyslovosti Ukrainy. Efektyvna ekonomika. 10. Rezhym dostupu: http://www.economy.nayka.com.ua/ ?op=1&z=3460 (in Ukrainian).

Lisowska, T., Chorna, N., & Yukalo, V. (2016). Study the structural and mechanical properties dough of flour mixture wiht extruded corn flour. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 18, 2(68), 51–55. doi: 10.15421/nvlvet6810.

Lozova, T.M. & Kovalchuk, Kh.I. (2009). Vplyv dobavok roslynnoho pokhodzhennia na zberezhennia yakosti zhyrovoi osnovy keksiv. Naukovi pratsi Odeskoi natsionalnoi akademii kharchovykh tekhnolohii. 36(1), 171–174. Rezhym dostupu: http://nbuv.gov.ua/UJRN/Np_2009_36(1)__51 (in Ukrainian).

Safonova, O.M. (2007). Naukove obgruntuvannia ta rozroblennia tekhnolohii boroshnianykh kondyterskykh i khlibopekarskykh produktiv z vykorystanniam netradytsiinoi boroshnianoi syrovyny. avtoref. dys. d-ra tekhn. nauk: 05.18.01. NUKhT. K. (in Ukrainian).

Savenkova, T.V. (2006). Nauchnye principy sozdanija tehnologij funkcional'nyh konditerskih izdelij. diss. doktora tehn. nauk. M. (in Russian).

Sobolevoj, Z.T. (1985). Sbornik receptur muchnyh konditerskih i bulochnyh izdelij dlja predprijatij obshhestvennogo pitanija. M. Jekonomika (in Russian).

Stoliarchuk, V.M., (2008). Tekhnolohiia vyrobiv iz pisochnoho tista z vykorystanniam harbuzovoho holonasinnoho boroshna. Tekst] dys. kand. tekhn. nauk. Kh. (in Ukrainian).

Vlasenko, V., & Krivoruk, V. (2017). Influence of inulin from topinambur quality of farm culinary products. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 19(80), 135–139. doi: 10.15421/nvlvet8028.

Abstract views: 0
PDF Downloads: 0
Published
2018-03-02
How to Cite
Kaplina, T., Stolyarchuk, V., & Dudnyk, S. (2018). Changes in qualitative indices of cakes depending on part of added pumpkin seeds. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 20(85), 114-118. https://doi.org/10.15421/nvlvet8521