USE OF SESAME FLOUR IN THE TECHNOLOGY OF SPONGE CAKE OF FUNCTIONAL PURPOSE

Authors

  • А. Abramova National University of Food Technologies, Kyiv, Ukraine
  • К. Rubanka National University of Food Technologies, Kyiv, Ukraine
  • O. Pysarets Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

functional food product, flour confectionery products, sponge cake, technology, sesame flour

Abstract

Necessity of creating confectionery special dietary purposes through the use of physiologically functional raw ingredients was found. The purpose of this work is theoretical and experimental substantiation of rational use of the products of sesame processing in the technology of flour confectionery products. The possibility of use of sesame meal in sponge cake technology was researched. The change of structural parameters of sponge cake dough and finished products was found. The change in the density and viscosity of the sponge cake dough, when introduced into the composition of prescription sponge cake dough sesame meal was studied. The sensory quality of the developed products was assessed.

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References

Pomerleau, j. et al The burden of disease attributable to nutrition in Europe. Public health nutrition, 6(5): 453–461 (2003).

Murray C.J.L. & Lopez, A.D. The global burden of disease. A comprehensive assessment of mortality and disability from diseases, injuries, and risk factors in 1990 and projected to 2020. Cambridge, MA, Harvard School of Public Health, 1996.

Абрамова А.Г. Розроблення технології бісквітів функціонального призначення із застосуванням кунжутного борошна / А.Г. Абрамова // Інноваційнітехнології в готельно-ресторанному бізнесі: всеукраїнська науково-практична конференція, 22-23 березня 2017 р. Київ. – К.: НУХТ, 2017. – С. 37.

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Published

2017-06-25

How to Cite

Abramova А., Rubanka К. ., & Pysarets, O. (2017). USE OF SESAME FLOUR IN THE TECHNOLOGY OF SPONGE CAKE OF FUNCTIONAL PURPOSE. FOOD RESOURCES, 5(08), 132–137. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/241

Issue

Vol. 5 No. 08 (2017): Food Resources

Section

Технічні науки

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