Cupcakes with inulin for a healthy diet
Abstract
The purpose of the study is to develop a recipe composition of a cake with non-traditional raw materials for a healthy diet. The work was performed at the Moscow State University of Food Production at the Department of Confectionery, Sugar, Subtropical and Food-flavoring Technologies. Promising raw materials for flour confectionery products are dietary fiber, natural substitutes for sucrose, in particular inulin. We determined organoleptically (according to GOST 5897-90) the appearance, taste, color, smell, shape, surface, appearance in the fracture of products, the mass fraction of dry substances (CB) in raw materials, semi-finished products and products by drying at a temperature of 130 ° C in a drying cabinet for 40 minutes (GOST 5900-2014); alkalinity according to GOST 5898-87, density according to GOST 15810-2014.
The reduction of white sugar in the recipe was carried out (by 5,10,15% and 20%). Inulin was added in an additional amount of 4, 8, 12 and 16% to the flour mixture. The recipe of a cake with a sugar content of 85% of its initial amount and the addition of 12% inulin from the mass of flour to the dry substance is considered rational.
According to organoleptic characteristics, the developed products are distinguished by a more pronounced taste and aroma, a flat surface, with small gaps on the upper crust, a regular shape, a developed uniform porosity and tenderness of the crumb, while increasing the specific volume of the products. The range of flour confectionery products for healthy food has been expanded.
About the Authors
Natalia V. Ruban
Moscow State University of Food Production
Russian Federation
Russian Federation
Alla E. Tumanova
Moscow State University of Food Production
Russian Federation
Russian Federation
Larisa I. Ryseva
Moscow State University of Food Production
Russian Federation
Russian Federation
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Review
For citations:
Ruban N.V., Tumanova A.E., Ryseva L.I. Cupcakes with inulin for a healthy diet. Storage and Processing of Farm Products. 2021;(2):99-108. (In Russ.)
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