Determination of Safety Indicators in the Developed Muffins with Non-traditional Raw Materials

The aim of research is studying the effect of unconventional raw materials (buckwheat, oatmeal, rye, corn, milk whey, skimmed milk powder, propolis, flower pollen, bean powder, sesame oil, pumpkin seed oil, walnut oil, walnut kernels, candied fruit mixes (apple-cherry fruits of bilberries, natural honey with floral pollen, natural honey with propolis) for the quality and safety of new muffins. The article analyzes the results of the study of the quality and safety indicators of muffins of improved composition, manufactured using non-traditional raw materials. For the preparation of new types of muffins, part of the wheat flour was replaced with buckwheat, corn, oat, milk whey, skimmed milk powder and additives of vegetable origin. Margarine has been replaced by vegetable oils. It has been established that flour confectionery products have high organoleptic properties. From the physico-chemical parameters, the mass fraction of total sugar was determined, which ranged from 28.17 % to 33.07 %, the mass fraction of fat – 16.2–20.66 %, the mass fraction of moisture – 18.0–22.0, mass fraction of ash – 0.03–1.3 %, alkalinity – 0.03–1.8°, the content of toxic elements (copper, zinc, lead, cadmium, arsenic, mercury) and microbiological indicators were also determined. Based on the data obtained as a research result, the expediency of using non-traditional raw materials to expand the range of flour confectionery products, in particular muffins is substantiated

Studying Consumer Properties of the Developed Cupcakes Using Non-traditional Raw Materials

We have investigated the influence of non-traditional raw materials of plant origin and natural additives on the formation of consumer properties of cupcakes with improved composition. We have defined and scientifically substantiated the formulation composition, as well as proposed model samples of cupcakes, based on the performed analysis of the organoleptic, physical-chemical indicators, food and biological value. Assessment of the organoleptic indicators was carried out based on the developed estimation scale considering such indicators as taste, smell, view at fracture, color, surface, shape, consistency following the introduction of the indicator for flavor; profilograms for samples were constructed. Based on the performed organoleptic assessment, it was established that the devised cupcakes, with the introduction of alternative raw materials to the formulation, have a good taste, flavor; they were highly appreciated by a tasting board. Due to a change to the formulation, it has become possible to reduce the caloric value of products by 16‒39 kcal/100 g. The new samples are characterized by a higher content of protein, by 18.9‒31.8 % (cupcakes without filling) and by 1.6‒1.7 times (cupcakes with filling), by a lower amount of fat, by 3.1–20.1 %, and carbohydrates ‒ by 4.7‒14.9 %. The content of essential amino acids was determined using the automated amino acid analyzer T 339. The new products demonstrated an increase in the content of amino acids, by 1.1‒1.9 times compared to control sample. The fat-acid composition of cupcakes was determined by gas chromatography applying the gas chromatographer HP 6890. The ratio of proportion of unsaturated fatty acids to saturated acids in new products increased by 1.22‒1.55 times. Mineral composition was determined by the method of atomic absorption spectrophotometry at the atomic-absorbing spectrophotometer C-115 PK. The content of mineral elements increased by 1.1‒2.7 times, of vitamins ‒ by 1.2‒2.9 times. Based on the acquired data we have justified the feasibility of extending the range of flour-based pastry products with the new types of cupcakes