DEVELOPMENT OF THE QUALITY PARAMETERS OF A CAKE WITH THE ADDITION OF PUMPKIN PUREE
DOI:
https://doi.org/10.31073/foodresources2024-22-12Keywords:
cupcake, pumpkin, puree, dough, physical and chemical properties, culinary qualityAbstract
Subject. Cupcake is one of the popular confectionery products among the people. At the same time, it is a carbohydrate-fat product. Adding pumpkin paste will not only reduce the carbohydrate content, but also increase the biological value. Purpose. Study of the formation of the quality of the cake depending on the amount of pumpkin puree. To achieve this, in the cupcake recipe, 5 to 50% of the dough was replaced with pumpkin paste at intervals of 5%. The recipe of the cake without the addition of pumpkin puree served as a control option. Methods. In the experiments, the cupcake was evaluated according to physico-chemical (baking, drying, moisture, acidity, volume of the cupcake) and sensory indicators (smell and taste). The moisture content of the cake was determined by the thermogravimetric method. Acidity – titration of 50 cm3 of filtrate with 0.1 N NaOH solution. The volume was determined by the difference between the volume of the container filled with small-seeded culture without and with the cake. The color of the surface and the color of the cake crumb was determined organoleptically. Results. The addition of pumpkin puree significantly (р≤0.05) increases the indicators of baking, drying, humidity and acidity of the cake. The volume of the cake is reliably reduced by adding 10–50% pumpkin puree. The use of 5–15% pumpkin puree in the recipe of the cake ensures the highest level of evaluation of smell and taste (8–9 points). The color of the surface of the cake with the addition of 5–25% of pumpkin puree is light brown, increasing its proportion to 30–50% provides a cake with a brown surface. The light yellow pulp of the cake provides the addition of 5–15% pumpkin puree. With the addition of 20–50% pumpkin puree, the color of the cake crumb is yellow. It was established that the addition of 10–15% pumpkin puree to the recipe of the cake does not affect the smell and taste. At the same time, the cake has a light brown surface and a light yellow pulp. The humidity of the cake is 9.6–9.7%, the volume is 177–183 cm3/100 g of dough, the acidity is 1.4–1.5 degrees. The smell of the cake – 9 points, the taste – 8–9 points. Scope of results. The developed recommendations can be used by confectionery enterprises of low productivity during the production of cupcakes.
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