DOI: https://doi.org/10.15587/1729-4061.2018.133705

Substantiation of the development of formulations for organic cupcakes with an elevated protein content

Alina Tkachenko, Gabriella Birta, Yuriy Burgu, Liudmyla Floka, Olena Kalashnik

Abstract


In order to develop the formulations for organic cupcakes with an elevated protein content, we examined and analyzed the amino acid composition of four samples of flour: wheat flour, organic wheat flour, organic rye flour and organic buckwheat flour. It was established that the highest biological value was demonstrated by the sample of organic buckwheat flour (68.69 %). A quite high biological value was demonstrated by the proteins of organic rye flour − 67.85 %. Based on data from the study into raw materials, we developed two formulations of organic cupcakes: "Grechanyk" and "Zhytnitsa". We used organic buckwheat flour in the formulation of the cake "Grechanyk", as well as the organic ingredients: cane sugar, agave syrup, butter, sesame oil, dried fezalis, raisin, dried eggs, flax bran. In the cupcake "Zhytnitsa", we used 66 % of organic wheat and 34 % of organic rye flour, as well as sugar cane, rice syrup, butter, sesame oil, dried cranberry, dried mulberry, eggs, rye bran.

It was established that the developed cupcakes were characterized by high organoleptic indicators. We determined the following physical-chemical quality indicators: a mass fraction of moisture, alkalinity, and a mass fraction of ash. The following safety indicators were determined: the content of toxic metals and aflatoxin B1. The samples of new cupcakes met the standards in terms of quality and safety indicators. The highest protein content was demonstrated by the cupcake "Grechanyk", 7.1 g/100 g, and the lowest – by control sample based on wheat flour (4.9 g/100 g).

These results indicate that the use of organic buckwheat flour in the confectionery and baking industry is promising for creating functional environmentally-friendly products. Given the fact that Ukraine is the main supplier of organic raw materials, rather than finished products, the results obtained could be utilized at the enterprises in confectionery industry to extend the range of organic products.


Keywords


amino acid composition; safety; protein composition; organic buckwheat flour; organic rye flour

References


Andriyash, H. S. (2015). Otrymannia shtamiv BREVIBACTERIUM z pidvyshchenymy rivniamy syntezu lizynu ta treoninu. Kyiv, 26.

David, C., Abecassis, J., Carcea, M., Celette, F., Friedel, J. K., Hellou, G. et. al. (2012). Organic Bread Wheat Production and Market in Europe. Sustainable Agriculture Reviews, 43–62. doi: 10.1007/978-94-007-5449-2_3

Khadieieva, S. O. (2010). Vyznachennia potentsiynykh ryzykiv tekhnolohiyi biskvitnoho vypechenoho napivfabrykatu z dodavanniam diyetychnykh dobavok. Zbirnyk naukovykh prats NTU «KhPI», 46, 276–283.

Sydorenko, O. V. (2012). Biolohichna tsinnist vtorynnoi rybnoi syrovyny. Tovary i rynky, 1 (13), 144–150.

Eksport ukrainskoho orhanichnoho boroshna zris v 2,5 razy. Ahraveri. Available at: http://agravery.com/uk/posts/show/eksport-ukrainskogo-organicnogo-borosna-zris-v-25-razi

Eksport orhanichnykh produktiv z Ukrainy. Orhanik Standart. Available at: http://www.organicstandard.com.ua/ua

Anjum, F. M., Ahmad, I., Butt, M. S., Sheikh, M. A., Pasha, I. (2005). Amino acid composition of spring wheats and losses of lysine during chapati baking. Journal of Food Composition and Analysis, 18 (6), 523–532. doi: 10.1016/j.jfca.2004.04.009

Zafar, S., Naz, N., Nazir, S., Abbas, M., Khan, A. M. (2014). Analysis of Selected Amino Acids in Different Varieties of Wheat Available in Punjab, Pakistan. Chromatography Research International, 2014, 1–6. doi: 10.1155/2014/867070

Drobot, V. I. (2014). Porivnialna kharakterystyka khimichnoho skladu ta tekhnolohichnykh vlastyvostei sutsilno zmelenoho pshenychnoho boroshna ta boroshna spelty. Khranenye y pererabotka zerna, 181 (4), 37–39.

Kravchenko, M., Kryvoruchko, M., Pop, T. (2012). Yakist boroshna iz zerna pshenytsi, proroshchenoho v rozchyni morskoi kharchovoi soli. Tovary i rynky, 2, 106–111.

Kalman, D. (2014). Amino Acid Composition of an Organic Brown Rice Protein Concentrate and Isolate Compared to Soy and Whey Concentrates and Isolates. Foods, 3 (3), 394–402. doi: 10.3390/foods3030394

Krumina-Zemture, G., Ilze, B., Ilze, G. (2016). Amino-acid and dietary fiber content of pea and buckwheat flours. Food science, 1, 84–90.

Izembayeva, A. K., Bayisbayeva, M. P., Muldabekova, B. Z. H. (2014). Non-Traditional Raw Materials in Production of Sugar Cookies. American-Eurasian J. Agric. & Environ. Sci., 3, 358–362.

Chen, P. E. (2005). Structural Features of the Glutamate Binding Site in Recombinant NR1/NR2A N-Methyl-D-aspartate Receptors Determined by Site-Directed Mutagenesis and Molecular Modeling. Molecular Pharmacology, 67 (5), 1470–1484. doi: 10.1124/mol.104.008185

Vasil'ev, F. V., Glotova, I. A., Antipova, L. V. (2002). K voprosu optimizacii aminokislotnogo sostava polikomponentnyh produktov s ispol'zovaniem metodov vychislitel'noy matematiki. Hranenie i pererabotka sel'hozsyr'ya, 2, 58–61.

Layman, D. K. (2003). The Role of Leucine in Weight Loss Diets and Glucose Homeostasis. The Journal of Nutrition, 133 (1), 261S–267S. doi: 10.1093/jn/133.1.261s

Nosworthy, M. G., Franczyk, A., Zimoch-Korzycka, A., Appah, P., Utioh, A., Neufeld, J., House, J. D. (2017). Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies. Journal of Agricultural and Food Chemistry, 65 (19), 3919–3925. doi: 10.1021/acs.jafc.7b00697

Peñas, E., Martinez-Villaluenga, C., Vidal-Casero, C., Zieliński, H., Frias, J. (2013). Protein Quality of Traditional Rye Breads and Ginger Cakes as Affected by the Incorporation of Flour with Different Extraction Rates. Polish Journal of Food and Nutrition Sciences, 63 (1). doi: 10.2478/v10222-012-0067-3

Lozova, T. M., Kovalchuk, Kh. I. (2013). Tovaroznavchi doslidzhennia zberihannia novykh keksiv. Visnyk Lvivskoi komertsiynoi akademiyi. Seriya tovaroznavcha, 13, 11–14.

Syrokhman, I. V., Lozova, T. M. (2008). Naukovi spriamuvannia u polipshenni pozhyvnykh vlastyvostei ta yakosti boroshnianykh kondyterskykh vyrobiv. Nauk. pr. NUKhT, 40–43.

Bhattacharya, M., Erazo-Castrejón, S. V., Doehlert, D. C., McMullen, M. S. (2002). Staling of Bread as Affected by Waxy Wheat Flour Blends. Cereal Chemistry Journal, 79 (2), 178–182. doi: 10.1094/cchem.2002.79.2.178

Majzoobi, M., Raiss Jalali, A., Farahnaky, A. (2016). Impact of Whole Oat Flour on Dough Properties and Quality of Fresh and Stored Part-Baked Bread. Journal of Food Quality, 39 (6), 620–626. doi: 10.1111/jfq.12237

Plasecka-Jozwiak, K., Slowik, E., Rozmierska, J., Chablowska, B. (2016). Development of organic buckwheat gluten-free bread characterized by a high level of bioactive compounds. Journal of Research and Applications in Agricultural Engineering, 61 (4), 110–116.


GOST Style Citations


Andriyash H. S. Otrymannia shtamiv BREVIBACTERIUM z pidvyshchenymy rivniamy syntezu lizynu ta treoninu: avtoref. dys. … kand. biol. nauk. Kyiv, 2015. 26 p.

Organic Bread Wheat Production and Market in Europe / David C., Abecassis J., Carcea M., Celette F., Friedel J. K., Hellou G. et. al. // Sustainable Agriculture Reviews. 2012. P. 43–62. doi: 10.1007/978-94-007-5449-2_3 

Khadieieva S. O. Vyznachennia potentsiynykh ryzykiv tekhnolohiyi biskvitnoho vypechenoho napivfabrykatu z dodavanniam diyetychnykh dobavok // Zbirnyk naukovykh prats NTU «KhPI». 2010. Issue 46. P. 276–283.

Sydorenko O. V. Biolohichna tsinnist vtorynnoi rybnoi syrovyny // Tovary i rynky. 2012. Issue 1 (13). P. 144–150.

Eksport ukrainskoho orhanichnoho boroshna zris v 2,5 razy // Ahraveri. URL: http://agravery.com/uk/posts/show/eksport-ukrainskogo-organicnogo-borosna-zris-v-25-razi

Eksport orhanichnykh produktiv z Ukrainy // Orhanik Standart. URL: http://www.organicstandard.com.ua/ua

Amino acid composition of spring wheats and losses of lysine during chapati baking / Anjum F. M., Ahmad I., Butt M. S., Sheikh M. A., Pasha I. // Journal of Food Composition and Analysis. 2005. Vol. 18, Issue 6. P. 523–532. doi: 10.1016/j.jfca.2004.04.009 

Analysis of Selected Amino Acids in Different Varieties of Wheat Available in Punjab, Pakistan / Zafar S., Naz N., Nazir S., Abbas M., Khan A. M. // Chromatography Research International. 2014. Vol. 2014. P. 1–6. doi: 10.1155/2014/867070 

Drobot V. I. Porivnialna kharakterystyka khimichnoho skladu ta tekhnolohichnykh vlastyvostei sutsilno zmelenoho pshenychnoho boroshna ta boroshna spelty // Khranenye y pererabotka zerna. 2014. Vol. 181, Issue 4. P. 37–39.

Kravchenko M., Kryvoruchko M., Pop T. Yakist boroshna iz zerna pshenytsi, proroshchenoho v rozchyni morskoi kharchovoi soli // Tovary i rynky. 2012. Issue 2. P. 106–111.

Kalman D. Amino Acid Composition of an Organic Brown Rice Protein Concentrate and Isolate Compared to Soy and Whey Concentrates and Isolates // Foods. 2014. Vol. 3, Issue 3. P. 394–402. doi: 10.3390/foods3030394 

Krumina-Zemture G., Ilze B., Ilze G. Amino-acid and dietary fiber content of pea and buckwheat flours // Food science. 2016. Vol. 1. P. 84–90.

Izembayeva A. K., Bayisbayeva M. P., Muldabekova B. Z. H. Non-Traditional Raw Materials in Production of Sugar Cookies // American-Eurasian J. Agric. & Environ. Sci. 2014. Vol. 3. P. 358–362.

Chen P. E. Structural Features of the Glutamate Binding Site in Recombinant NR1/NR2A N-Methyl-D-aspartate Receptors Determined by Site-Directed Mutagenesis and Molecular Modeling // Molecular Pharmacology. 2005. Vol. 67, Issue 5. P. 1470–1484. doi: 10.1124/mol.104.008185 

Vasil'ev F. V., Glotova I. A., Antipova L. V. K voprosu optimizacii aminokislotnogo sostava polikomponentnyh produktov s ispol'zovaniem metodov vychislitel'noy matematiki // Hranenie i pererabotka sel'hozsyr'ya. 2002. Issue 2. P. 58–61.

Layman D. K. The Role of Leucine in Weight Loss Diets and Glucose Homeostasis // The Journal of Nutrition. 2003. Vol. 133, Issue 1. P. 261S–267S. doi: 10.1093/jn/133.1.261s 

Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies / Nosworthy M. G., Franczyk A., Zimoch-Korzycka A., Appah P., Utioh A., Neufeld J., House J. D. // Journal of Agricultural and Food Chemistry. 2017. Vol. 65, Issue 19. P. 3919–3925. doi: 10.1021/acs.jafc.7b00697 

Protein Quality of Traditional Rye Breads and Ginger Cakes as Affected by the Incorporation of Flour with Different Extraction Rates / Peñas E., Martinez-Villaluenga C., Vidal-Casero C., Zieliński H., Frias J. // Polish Journal of Food and Nutrition Sciences. 2013. Vol. 63, Issue 1. doi: 10.2478/v10222-012-0067-3 

Lozova T. M., Kovalchuk Kh. I. Tovaroznavchi doslidzhennia zberihannia novykh keksiv // Visnyk Lvivskoi komertsiynoi akademiyi. Seriya tovaroznavcha. 2013. Issue 13. P. 11–14.

Syrokhman I. V., Lozova T. M. Naukovi spriamuvannia u polipshenni pozhyvnykh vlastyvostei ta yakosti boroshnianykh kondyterskykh vyrobiv // Nauk. pr. NUKhT. 2008. P. 40–43.

Staling of Bread as Affected by Waxy Wheat Flour Blends / Bhattacharya M., Erazo-Castrejón S. V., Doehlert D. C., McMullen M. S. // Cereal Chemistry Journal. 2002. Vol. 79, Issue 2. P. 178–182. doi: 10.1094/cchem.2002.79.2.178 

Majzoobi M., Raiss Jalali A., Farahnaky A. Impact of Whole Oat Flour on Dough Properties and Quality of Fresh and Stored Part-Baked Bread // Journal of Food Quality. 2016. Vol. 39, Issue 6. P. 620–626. doi: 10.1111/jfq.12237 

Development of organic buckwheat gluten-free bread characterized by a high level of bioactive compounds / Plasecka-Jozwiak K., Slowik E., Rozmierska J., Chablowska B. // Journal of Research and Applications in Agricultural Engineering. 2016. Issue 61 (4). P. 110–116.







Copyright (c) 2018 Alina Tkachenko, Gabriella Birta, Yuriy Burgu, Liudmyla Floka, Olena Kalashnik

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ISSN (print) 1729-3774, ISSN (on-line) 1729-4061