Influence of powder from jerusalem artichoke on the quality indicators of cupcakes for people with diabetes mellitus


Keywords: cupcake, nutritional value, powder of Jerusalem artichoke, fructose, diabetes mellitus

Abstract

The article presents the results of investigations of the influence of powder from Jerusalem artichoke on the organoleptic and physicochemical indicators of the quality of the cupcakes. Developed cupcakes are recommended for people with diabetes mellitus. Due to the analysis of literature sources and recommendations of nutritionists regarding the consumption of fructose and dietary fiber in flour confectionery, fructose and powder of Jerusalem artichoke, obtained by the method of drying with mixed heat supply, are proposed as the main food components. Technological features of additional ingredients have a significant effect on the process of kneading and characteristics of the dough. A series of trial baking was conducted. In the course of research it was found that when the concentration of powder from artichoke is increased, the dough becomes more viscous. An increase in concentration from 3 to 15% is accompanied by an increase in the specific volume of the finished product. This is due to the fact that when increasing the amount powder of artichokes increases the moisture-retaining capacity of cupcakes. In order to achieve optimal technological performance of finished products, we recommend replacing 9% of flour with a artichoke powder. It is known that fructose has similar technological characteristics with sucrose and is recommended for people with diabetes mellitus. Relying on previous studies, sugar was replaced with fructose, which has similar technological characteristics and is recommended for people with diabetes mellitus. The physicochemical parameters of the raw material and the finished product are considered to meet the requirements of DSTU 4505: 2005 «Cupcakes. General specifications». The use powder of Jerusalem artichoke and fructose in the production of cupcakes is advisable because of the enrichment of the product with biologically active substances and the expansion of the range of products for diabetics.

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Published
2018-02-26
How to Cite
Nyemirich, O., Sylka, I., & Zaharchenko, Y. (2018). Influence of powder from jerusalem artichoke on the quality indicators of cupcakes for people with diabetes mellitus. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 20(85), 14-18. https://doi.org/10.15421/nvlvet8503