Affiliation
a Kemerovo Institute of Food Science and Technology (University)
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Abstract
Flour confectionery goods such as cupcakes are made using refined types of raw materials and have unbalanced nutritional composition. The objective of the work was to develop the recipes and production technology of functional use cupcakes using multicomponent mixture consisting of dry components with and liquid vegetable oils. The work was carried out in Kemerovo Institute of Food Science and Technology (University). The authors developed the recipes of multicomponent mixtures for cupcake cooking. They used the following ingredients: wheat flour, powdered sugar, egg powder, dried egg yolk, cottage cheese powder, yogurt powder, skimmed powdered milk, baking powders, and citrus food fibers. The suggested technology guarantees the fullest binding of liquid vegetable oil with other ingredients. The article reveals information about organoleptic, physical, and chemical quality parameters, changes during storage, level of satisfaction of average daily needs in nutrients and energy when a person consumes single portion of cakes made of multicomponent mixtures with rape oil. The cakes contain polyunsaturated fatty acids and tocopherol (vitamin E) in the quantity which allows to classify them as functional food. High content of linolenic fatty acid allows to state that the cupcakes made of multicomponent mixtures with liquid rape oil are a source of omega-3 fatty acids on the marking.
Keywords
Flour confectionery,
cakes,
functional ingredients,
dry components mixes
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