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.

References

Dedov, I.I., Shestakova, M.V., & Suncov, Ju.I. (2013). Rezul'taty realizacii podprogrammy «Saharnyj diabet» Federal'noj celevoj programmy «Predupre-zhdenie i bor'ba s social'no znachimymi zabolevanijami 2007–2012g.». Saharnyj diabet. 2, 2–46 (in Russian).

Ferrara, A. (2007). Increasing prevalence of gestational diabetes mellitus: a public health perspective. Diabetes Care. 30(12), 141–146. doi: 10.2337/dc07-s206

Gachak, Yu.R., Gutyj, B.V., Benitska, A., Dyakun, T., Pristantsky, R., & Kinitska, L. (2017). Use of «Amarant» cryoproush in the technology of dairy products of treatment and propofilactic degradation. Scientific Messenger of Lviv National University of Veterinary Medicine and Biotechnologies. 19(80), 57–62. doi: 10.15421/nvlvet8012

Gutyj, B., Hachak, Y., Vavrysevych, J., & Nagovska, V. (2017). The influence of cryopowder “Garbuz” on the technology of curds of different fat content. Eastern-European Journal of Enterprise Technologies. 2, 10(86), 20-24. doi: 10.15587/1729-4061.2017.98194

Hanson, M.A., Gluckman, P.D., Ma R.C.W., Matzen P., & Biesma R.G. (2012). Early life opportunities for prevention of diabetes in low and middle income countries. BMC Public Health. 12(1), 1025. doi: 10.1186/1471-2458-12-1025

Krutovyi, G.A., Zaparenko, G.V., Kasilova, L.O., Nemirich, O.V., & Gavrysh, A.V. (2013). Mathematical Modeling of Prescription Composition of Cupcake with High Nutritional Value. Nauka innov. 9(5), 5-9. doi: 10.15407/scin9.05.005

Nacionaljni standarty Ukrajiny (2004). Keksy. Zaghaljni tekhnichni umovy: DSTU 4505:2005. K.: Derzhspozhyvstandart Ukrajiny (in Ukrainian).

Rybak, V.A., Kryvoruchko, O.V., & Maloshtan, L.M. (2013). Doslidzhennja ghipoghlikemichnoji aktyvnosti ekstraktiv lystja kyzylu. Ukrajinsjkyj biofarmacevtychnyj zhurnal. 3(26), 28–30 (in Ukrain-ian).

Syrokhman, I.V., & Zavghorodnja, V.M. (2009). Tovaroznavstvo kharchovykh produktiv funkcionaljnogho pryznachennja: navch. pos. K.: Centr uchbovoji literatury (in Ukrainian).

Trush, Y.L. (2015). Usovershenstvovaniya kontrolya kachestva produktsii na predpriyatiyakh po izgotovleniyu konditerskikh izdeliy. Nauchnoye obespecheniye razvitiya obshchestvennogo pitaniya i pishchevoy promyshlennosti: materialy mezhdunarodnoy nauchno-prakticheskoy i nauchno-metodicheskoy konferentsii professorsko-prepodavatel'skogo sostava i aspirantov, 2 aprelya 2015 goda. Belgorod: BUKEP, 286–294 (in Ukrainian).

Voznenko, M.A., Bondarenko, I., & Njemirich, O.V. (2017). Pat. Ukrajiny na korysnu modelj № 12075. Sklad kremu vershkovogho; zajavl. 16.06.2017; opubl. 10.11.2017, Bjul. №24 (in Ukrainian).

Voznenko, M.A., Bondarenko, I.I., Yatsenko, B.О., & Nyemirich, O.V. (2016). Technological aspects of the manufacture of whipped artichoke powder. Scientific Messenger of Lviv National University of Veterinary Medicine and Biotechnologies named after S.Z. Gzhytskyj. 18(2), 32–36 doi: 10.15421/nvlvet6806

Yajnik, C.S. (2010). Fetal programming of diabetes: still so much to learn! Diabetes Care. 33(5), 1146–1148. doi: 10.2337/dc10-0407

Yang, W., Lu, J., Weng, J., Jia, W., Ji, L., Xiao, J., Shan, Z., Liu, J., Tian, H., Ji, Q., Zhu, D., Ge, J., Lin, L., Chen, L., Guo, X., Zhao, Z., Li, Q., Zhou, Z., Shan, G., & He, J. (2010). Prevalence of diabetes among men and women in China. The New England Journal of Medicine. 362,1090–1101. doi: 10.1056/NEJMoa0908292

Abstract views: 69
PDF Downloads: 81
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