Quality forming patterns in the cupcake enriched with pumpkin slices

In the daily diet, bread is an excellent carrier of nutrients to replenish the body. In this direction, as an additive, dog rose syrup (DRS) can be indispensable for the production of a wide range of bakery products. One of the factors limiting the widespread use of DRS in baking production is the insufficient knowledge of its biological value and changes in the share of nutrients in the technological process. Therefore, the purpose of the study is to analyze the nutritional value, vitamin and mineral composition of wheat flour “Azamatli-95” of the first grade (A95WF), DRS from the variety “R.canina”, and bread with the addition of DRS. It was found that with the addition of 5, 10 and 15 % DRS to A95WF in bread samples, the content in g/100 g significantly increases: glucose (0.09±0.05), fructose (0.15±0.08), sucrose (0.02±0.01) and phenolic compounds (0.38±0.1); in mg/100 g: beta-carotene (0.152±0.076), vitamin C (33.6±16.3), potassium (40.07±20.03), magnesium (36.49±18.25), phosphorus (20.94±10.47); in µg/100 g: iron (128.86±64.43) and zinc (18.95±9.47) and the content in g/100 g slightly increases: starch, proteins and raffinose (0.01±0.01), cellulose (0.04±0.02), pectin substances (0.03±0.01); in mg/100 g: thiamine (0.006±0.003), riboflavin (0.013±0.006), niacin (0.015±0.008), calcium (5.39±2.7), sodium (1.25±0.62), sulfur (5.99±2.99); in µg/100 g: iodine (0.42±0.21), cobalt (0.62±0.31) with deviation from the best bread with the addition of 10 % DRS to A95WF. The resulting regression equations (АЕ<7 %) make it possible to predict and establish a relationship between the shares of changes in significantly changing nutrients, vitamins and minerals in the technological process and the increase in their content in bread

Section: Discussion Of the Experimental Results Of The Research Of Th...mentioning

confidence: 99%

Establishing the character and share of changes in nutrients during the production of bread with the addition of dog rose syrup

Omarov,

Bayramov,

Haciyeva

et al. 2024

“…In addition, it is possible to use 30-35 % of pumpkin slices. According to this recipe, the muffin has a porosity of 6.5-8.0 points, baking 8.8-9.7 %, humidity 13.4-14.8 %, volume 156-172 cm 3 , acidity 1.8-1.9 degrees [17]. However, these studies examined the effect of fresh pumpkin on the quality of the muffin.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…However, in studies [15,23], the question of the biological value of the finished product with the addition of pumpkin was studied. In studies [16,17], the effect of fresh pumpkin slices on the quality of the muffin was studied. In works [21,22], the authors developed recommendations to the technology of bread.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Devising a recipe for muffins with pumpkin paste

Liubych

Novikov

Zheliezna

et al. 2023

The object of this research is the production technology of muffins with pumpkin paste. The task was to enrich muffins with pumpkin paste. The influence of different amounts of pumpkin paste on the physicochemical and sensory parameters of muffins was investigated. It has been established that the addition of pumpkin paste reliably (p≤0.05) increases the content of vitamin A (RAE), as well as indicators of integrated score, baking, shrinkage, and moisture content of the muffin. The volume of muffins is significantly reduced by adding 10–50 % of pumpkin paste. This trend is due to the high humidity of pumpkin paste. Owing to a sociological survey, it was determined that most respondents (55 %) liked muffins whose content of pumpkin paste was 15–20 %. It should be noted that 30 % of respondents liked muffins whose content of pumpkin paste was 25–30 %. This trend is due to the fact that the smell and taste of pumpkin in a muffin with the addition of 15–20 % of pumpkin paste is leveled by aromatic compounds. Increasing the amount of pumpkin paste to 25–30 % determines the average level of pumpkin sensory sensation. In the technology of muffin production, it is optimal to add 15–20 % of pumpkin paste. According to this formulation, the integrated score of vitamin A (RAE) is 21–23 %, humidity – 22.9–25.9 %, baking shrinkage – 8.9–10.0 %, shrinkage due to drying – 2.1–2.2 %, volume – 166–177 cm3/100 g of dough. The porosity is 7–9 points, surface color - light brown, crumb color – yellow, crumb consistency – soft, pumpkin taste level – weak or absent (7.0–8.3 points). A distinctive feature of the results is the differentiated use of pumpkin paste in the muffin recipe. Based on the survey, it was established that the amount of pumpkin paste could be 15–20 % and 25–30 %. The devised recommendations can be used by confectionery enterprises of low productivity during the production of muffins.

“…It is proved that the addition of fresh pulp or semi-finished products to flour products helps reduce the expression of the sensory properties of pumpkin [4]. In order to reduce vitamin deficiency, it is necessary to enrich the products of the daily diet by adding functional supplements [5].…”

Section: Introductionmentioning

confidence: 99%

Development of wheat bread recipe with pumpkin paste

Liubych

Novikov

Pushka

et al. 2023

The object of this study is the production technology of bread with pumpkin paste. The task to enrich bread with pumpkin paste was resolved. The influence of different amounts of pumpkin paste on the technological parameters of the quality of wheat bread and culinary quality was investigated. It was established that the addition of pumpkin paste influenced the technological parameters of the quality of bread. Bread baking loss decreased from 10.8 % to 9.9 with the addition of 5 % pumpkin paste. In the variant with 60 % pumpkin paste, the bread baking loss was 3.8 %. With the addition of 5–25 % of pumpkin paste to the bread recipe, bread shrinkage increased significantly to 4.2–4.3 % compared to control (3.5 %). A significantly larger volume was obtained by adding 25–30 % pumpkin paste. With this amount of paste, this indicator was 207–211 cm3/100 g of dough and 346–348 cm3/100 g of flour. With the addition of 35–60 % of pumpkin paste, the volume of bread was 330–338 cm3/100 g of flour. A significantly higher specific volume was obtained by adding 25–30 % of pumpkin paste – 2.0 cm3/g of dough and 2.3–2.4 cm3/g of bread. The addition of pumpkin paste increased the mass of bread from 133 to 135–166 g. It was established that the organoleptic assessment of bread did not change from the amount of pumpkin paste. The smell, taste, pores in size and uniformity correspond to the highest level of assessment – 9 points. The elasticity and consistency of the crumb was at the level of 7 points. The surface of the crust corresponded to 3 points, the glossy surface – 3 points. A distinctive feature of the research results is that in the technology of bread it is necessary to add 25–30 % of pumpkin paste. The use of this amount of pumpkin paste provides bread with a volume of 346–348 cm3/100 g of flour. The smell and taste of bread according to this recipe is high – 9 points. The recommendations reported here can be used by small and medium size enterprises for the production of bakery