The use of sweet potatoes in the technology of cake dough products
The article highlights the research aimed at proving the prospects of using valuable local raw materials – sweet potatoes to increase the nutritional and biological value, as well as reducing the caloric content of flour products from cake dough. The range of flour confectionery products and the peculiarity of manufacturing technology are analyzed. Cake flour products occupy a significant place in the general structure in terms of production, although the analysis of their physical and chemical composition gives grounds to claim that they do not always have a high degree of nutritional and biological value, balanced chemical composition. This is due to the high proportion of carbohydrates, fats and low content of proteins, vitamins and other biologically active compounds. In addition to nutritional value, the shelf life of products is an important factor. Cake products belong to the fat-containing flour confectionery products, and accordingly they are subjected to oxidative treatment, which encourages the search for new antioxidants of natural origin. The aim of the work is to improve the technology of cake batter with the use of sweet potato puree and to study the influence of additives of local plant raw materials on the structural-mechanical and organoleptic characteristics of finished products. The local raw material of sweet potatoes, which is characterized by a valuable chemical composition as a source of vitamins, micro- and macroelements of pectin and dyes, was chosen as an improver. The main indicators of the quality of sweet potato puree were determined experimentally. The influence of sweet potato puree on the organoleptic characteristics of the finished products was investigated, and it was found that the introduction of 20 % puree by weight of flour is optimal. As the concentration of the puree increases, the taste of the product deteriorates, as well as the porosity decreases and the color changes. The positive effect of sweet potato puree on physico-chemical indicators of the quality of finished products has been established. When adding puree in the amount of 20 % by weight of flour, the porosity is increased by 8 % in comparison with the control sample. The technology of obtaining a cake from sweet potato puree has been developed. The prescription composition and the basic technological scheme of their production are substantiated. It is proved that flour products with the addition of sweet potato puree in the amount of 20 % to the weight of the flour are slower to harden and retain their properties for 9 days of storage. The safety of prolonged storage has been confirmed by microbiological studies. Thus, the expediency of using sweet potato puree in the technology of cake dough products in order to reduce calories, increase the biological value, improve organoleptic characteristics. As well as the possibility of replacing artificial improvers in the structure, taste and aroma of cakes, due to the substances contained in sweet potato puree.
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