Commodity Study of Developed Cupcakes of Organic Raw Materials

Abstract

For widening the assortment of floury confectionary products of organic raw materials, recipes of new cupcakes of sandy dough "Cosmic" and "Lunik" were offered. Reports on research projects (2020), «EUREKA: Life Sciences» Number 2 64 Food Science and Technology The recipe of cakes "Cosmic" included the organic raw materials: rice flour, grinded ginger, lemongrass powder, coconut sugar, creamy butter and sea buckthorn oil, mélange of chicken eggs, black ashberry jam. The recipe of cakes "Lunik" included rice flour, combined with spelt one, lemongrass powder, coconut sugar, creamy butter and sea buckthorn oil, mélange of chicken eggs, organic blackberry jam. A control sample was baskets with jelly and fruits, prepared by the traditional recipe. The main difference of the offered samples is in fact that they are prepared of the organic raw materials only. Margarine is a fatty base of the control sample. It is offered to replace the fatty base by creamy butter and sea buckthorn oil. The production technology of a sandy semi-product consists of four stages: preparation of raw materials for production, preparation of a sandy semi-product, its formation, baking. This paper offers the developed scale of organoleptic estimation of the cupcake quality and presents results of studying its food value. The highest quality level by organoleptic parameters was fixed in the "Lunik" sample-0.96; in the "Cosmic" sample, the quality level is also rather high-0.95; the control sample differed by much lower quality level-0.83. The developed samples differed by lower energetic value, namely, 351.00 kcal and 313.50 kcal in the "Cosmik" and "Lunik" samples, respectively, whereas for the control sample this number was 433.70 kcal. The offered recipes of cupcakes included the higher protein content than the control-7.40 and 7.58 g/100 g for "Cosmic" and "Lunik" samples, respectively, whereas the protein content in the control was 5.40 g/100 g.

Developing organic cookies with improved consumer properties using safety management approaches

“…The data in Table 3 indicate that the content of toxic elements in organic cookies is lower than set by regulatory requirements. Studies [6][7][8] also found a lower content of heavy metal salts in products made from organic raw materials. Thus, we can conclude about the effectiveness of the use of organic raw materials to improve the safety of finished products.…”

“…Despite a significant body of research into the biological value of organic agricultural produce, the range of organic flour products is still not wide enough. There are data regarding the development of new recipes for muffins [6], cookies [7], cakes [8], waffles [9] based on organic raw materials. The above studies prove that flour products developed from organic raw materials have high consumer properties.…”