Quality forming patterns in the cupcake enriched with pumpkin slices

Authors

DOI:

https://doi.org/10.15587/1729-4061.2022.255646

Keywords:

pumpkin slices, technological quality of cupcake, slice shape, volume of slices

Abstract

This paper reports a study into the effect of different quantities and shapes of fresh pumpkin slices on the technological properties of the cupcake. A comparative analysis of the technological properties of the cupcake with the addition of different quantities and shapes of pumpkin slices has been carried out. A change in the technological properties of the cupcake depending on the volume of pumpkin slices has been established. The use of fresh pumpkin slices reliably improves shrinkage during baking, humidity, and acidity of the cupcake. The volume of the cupcake is significantly reduced in this case. Porosity is significantly impaired when adding 30‒50 % of slices. The slice shape does not significantly affect the technological parameters of the cupcake.

Social research was conducted; the main priorities for buyers of flour confectionery products were established. It is proved that the greatest importance when choosing food by consumers is given to the physical appearance of the finished product.

Based on the research, it was found that in the technology of cupcake production, it is optimal to add 5‒25 % of fresh pumpkin slices of different shapes by weight of the dough. Applying this volume of slices makes it possible to bake a cupcake with a porosity of 9 points, a shrinkage at baking of 6.9–8.5 %, humidity of 6.9–12.8 %, a volume of 176–203 cm3, the acidity of 1.5–1.7 degrees. In addition, it is possible to use 30‒35 % of pumpkin slices. The porosity of a cupcake with such a formulation is at the level of 6.5–8.0 points. The cupcake quality meets the requirements set out by DSTU 4505:2005 and ISO 22000:2018. The difference from the conventional technique of utilizing non-traditional raw materials is the use of different quantities and shapes of fresh pumpkin slices. The use of pumpkin slices makes it possible to reduce the volume of dough in the finished product.

The devised recommendations could be used by low-productivity grain processing enterprises when making flour confectionery products

Author Biographies

Vitalii Liubych, Uman National University of Horticulture

Doctor of Agricultural Sciences, Professor

Department of Food Technology

Volodymyr Novikov, Uman National University of Horticulture

PhD, Associate Professor

Department of Food Technology

Valeriia Zheliezna, Uman National University of Horticulture

PhD, Associate Professor

Department of Food Technology

Marina Makarchuk, Uman National University of Horticulture

PhD, Senior Lecturer

Department of Genetics, Plant Breeding and Biotechnology

Oleksandr Balabak, Nataional Dendrological Park Sofiyivka of the National Academy of Science of Ukraine

PhD, Senior Researcher

Department of Genetics, Selection and Reproductive Biology of Plants

Viktor Kirian, Ustymivka Experimental Station of Plant Production

PhD, Deputy Director for Research, Head of Laboratory

Laboratory of Cereals

Volodymyr Bardakov, Institute of Agricultural Microbiology and Agro-industrial Production of NAAS

PhD

Laboratory of Agriculture and Seed Production

Mykola Kyrpa, Institute of Grain Crops of National Academy of Agrarian Sciences of Ukraine

Doctor of Agricultural Sciences, Professor

Laboratory of Methods of Grain Storage and Standardization

Valentyn Moskalets, Institute of Horticulture of the National Academy of Agrarian Sciences of Ukraine

Doctor of Agricultural Sciences, Senior Researcher

Department of Selection and Technological

Tetiana Moskalets, Institute of Horticulture of the National Academy of Agrarian Sciences of Ukraine

Doctor of Biological Sciences, Associate Professor

Department of Selection and Technological

References

  1. Mikulec, A., Kowalski, S., Sabat, R., Skoczylas, Ł., Tabaszewska, M., Wywrocka-Gurgul, A. (2019). Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread. LWT, 102, 164–172. doi: https://doi.org/10.1016/j.lwt.2018.12.028
  2. Wiedemair, V., Gruber, K., Knöpfle, N., Bach, K. E. (2022). Technological Changes in Wheat-Based Breads Enriched with Hemp Seed Press Cakes and Hemp Seed Grit. Molecules, 27 (6), 1840. doi: https://doi.org/10.3390/molecules27061840
  3. Osipenko, E. Y., Denisovich, Y. Y., Gavrilova, G. A., Vodolagina, E. Y. (2019). The use of bioactive components of plant raw materials from the far eastern region for flour confectionery production. AIMS Agriculture and Food, 4 (1), 73–87. doi: https://doi.org/10.3934/agrfood.2019.1.73
  4. Mironeasa, S. (2022). Current Approaches in Using Plant Ingredients to Diversify Range of Bakery and Pasta Products. Applied Sciences, 12 (6), 2794. doi: https://doi.org/10.3390/app12062794
  5. Kurakina, A. N., Krasina, I. B., Tarasenko, N. A. et. al. (2015). Funktsional'nye ingredienty v proizvodstve konditerskikh izdeliy. Fundamental'nye issledovaniya, 6, 468–472.
  6. Caleja, C., Barros, L., Antonio, A. L., Oliveira, M. B. P. P., Ferreira, I. C. F. R. (2017). A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits. Food Chemistry, 216, 342–346. doi: https://doi.org/10.1016/j.foodchem.2016.08.075
  7. Mirani, A., Goli, M. (2022). Optimization of cupcake formulation by replacement of wheat flour with different levels of eggplant fiber using response surface methodology. Food Science and Technology, 42. doi: https://doi.org/10.1590/fst.52120
  8. Nagavekar, N., Singhal, R. S. (2017). Enhanced extraction of oleoresin from Piper nigrum by supercritical carbon dioxide using ethanol as a co-solvent and its bioactivity profile. Journal of Food Process Engineering, 41 (1), e12670. doi: https://doi.org/10.1111/jfpe.12670
  9. Pereira, G. A., Arruda, H. S., de Morais, D. R., Eberlin, M. N., Pastore, G. M. (2018). Carbohydrates, volatile and phenolic compounds composition, and antioxidant activity of calabura (Muntingia calabura L.) fruit. Food Research International, 108, 264–273. doi: https://doi.org/10.1016/j.foodres.2018.03.046
  10. Mollica, A., Zengin, G., Locatelli, M., Stefanucci, A., Macedonio, G., Bellagamba, G. et. al. (2017). An assessment of the nutraceutical potential of Juglans regia L. leaf powder in diabetic rats. Food and Chemical Toxicology, 107, 554–564. doi: https://doi.org/10.1016/j.fct.2017.03.056
  11. Kaur, M., Singh, V., Kaur, R. (2017). Effect of partial replacement of wheat flour with varying levels of flaxseed flour on physicochemical, antioxidant and sensory characteristics of cookies. Bioactive Carbohydrates and Dietary Fibre, 9, 14–20. doi: https://doi.org/10.1016/j.bcdf.2016.12.002
  12. Bakin, I. A., Mustafina, A. S., Vechtomova, E. A., Vodolagina, E. Y. (2017). The use of secondary resources of fruit raw material in technology of confectionery and bakery products. Food Process: Tech Technol, 45, 5–11.
  13. Kiharason, J. W., Isutsa, D. K., Ngoda, P. N. (2017). Effect of drying method on nutrient integrity of selected components of pumpkin (Cucurbita moschata Duch.) fruit flour. ARPN Journal of Agricultural and Biological Science, 12 (3), 110–116. Available at: http://www.arpnjournals.org/jabs/research_papers/rp_2017/jabs_0317_852.pdf
  14. Ghaboos, S. H. H., Ardabili, S. M. S., Kashaninejad, M., Asadi, G., Aalami, M. (2016). Combined infrared-vacuum drying of pumpkin slices. Journal of Food Science and Technology, 53 (5), 2380–2388. doi: https://doi.org/10.1007/s13197-016-2212-1
  15. Ceclu, L., Mocanu, D. G., Nistor, O. V. (2020). Pumpkin – health benefits. Journal of Agroalimentary Processes and Technologies, 26 (3), 241–246. Available at: https://www.journal-of-agroalimentary.ro/admin/articole/38310L35_Liliana_Ceclu_2020_26(3)_241-246.pdf
  16. Akhtar, S., Ahmed, A., Randhawa, M. A., Atukorala, S., Arlappa, N., Ismail, T., Ali, Z. (2014). Prevalence of Vitamin A Deficiency in South Asia: Causes, Outcomes, and Possible Remedies. Journal of Health, Population and Nutrition, 31 (4). doi: https://doi.org/10.3329/jhpn.v31i4.19975
  17. Oručević Žuljević, S., Akagić, A. (2021). Flour-Based Confectionery as Functional Food. Functional Foods - Phytochemicals and Health Promoting Potential. doi: https://doi.org/10.5772/intechopen.95876
  18. Sudipta, D, Soumitra, B. (2015). Production of pumpkin powder and its utilization in bakery products development: a review. International Journal of Research in Engineering and Technology, 4 (5), 478–481. doi: https://doi.org/10.15623/ijret.2015.0405089
  19. Liubych, V., Novikov, V., Zheliezna, V., Prykhodko, V., Petrenko, V., Khomenko, S. et. al. (2020). Improving the process of hydrothermal treatment and dehulling of different triticale grain fractions in the production of groats. Eastern-European Journal of Enterprise Technologies, 3 (11 (105)), 55–65. doi: https://doi.org/10.15587/1729-4061.2020.203737
  20. Osokina, N., Liubych, V., Volodymyr, N., Leshchenko, I., Petrenko, V., Khomenko, S. et. al. (2020). Effect of electromagnetic irradiation of emmer wheat grain on the yield of flattened wholegrain cereal. Eastern-European Journal of Enterprise Technologies, 6 (11 (108)), 17–26. doi: https://doi.org/10.15587/1729-4061.2020.217018
  21. Dudko, S., Fedorov, V. (2020). Advantages and problems in studying of massive fiour goods baking: literature reviev. Part 2: heat and mass transfer in oven’s baking chamber. Scientific Works of National University of Food Technologies, 26 (1), 175–187. doi: https://doi.org/10.24263/2225-2924-2020-26-1-21
  22. Oyeyinka, S. A., Oyeyinka, A. T., Opaleke, D. O., Karim, O. R., Kolawole, F. L., Ogunlakin, G. O., Olayiwola, O. H. (2014). Cake production from wheat (Triticum aestivum) and cowpea (Vigna unguiculata) flours using date fruit as a sweetener. Annals. Food Science and Technology, 15 (1), 20–28. Available at: https://www.academia.edu/10925094/CAKE_PRODUCTION_FROM_WHEAT_TRITICUM_AESTIVUM_AND_COWPEA_VIGNA_UNGUICULATA_FLOURS_USING_DATE_FRUIT_AS_A_SWEETENER
  23. Tkachenko, A., Pakhomova, I. (2016). Consumer properties improvement of sugar cookies with fillings with non-traditional raw materials with high biological value. Eastern-European Journal of Enterprise Technologies, 3 (11 (81)), 54–61. doi: https://doi.org/10.15587/1729-4061.2016.70950
  24. Morais, J. S., Sassi, K. K. B., Souza, B. L., Moreira, R. T., Maciel, J. F. (2017). Desenvolvimento e aceitação de bolo de abóbora com chocolate à base de farinha de arroz. Revista Brasileira de Agrotecnologia, 7 (2), 68–72.
  25. Campos, É. T., Cardoso, B. T., Ramos, S. R. R., Santos, D. de O., Carvalho, M. G. (2021). Processing and evaluation of pumpkin cake (Cucurbita moschata). B.CEPPA, 37 (1), 1–11. Available at: https://revistas.ufpr.br/alimentos/article/view/61637/43676
  26. Mbijiwe, J., Ndung’u, Z., Kinyuru, J. (2021). Enrichment of Fermented Sorghum Flour with Pumpkin Pulp and Seed for Production of A Vitamin A and Iron Enhanced Supplementary Food. Journal of Food Research, 10 (6), 36. doi: https://doi.org/10.5539/jfr.v10n6p36
  27. Sathiya Mala, K., Aathira, P., Anjali, E. K., Srinivasulu, K., Sulochanamma, G. (2015). Effect of pumpkin powder incorporation on the physico-chemical, sensory and nutritional characteristics of wheat flour muffins. International Food Research Journal, 25 (3), 1081–1087. Available at: http://www.ifrj.upm.edu.my/25%20(03)%202018/(27).pdf
  28. Adelaïde, D. M., Vanissa, A., Vanessa, B. G., William, D. A., Fabien, D. D. F., Inocent, G. (2021). Evaluation of Nutritional and Functional Properties of Squash Pulp Powder from Cameroon and Squash Base Biscuit. Journal of Scientific Research and Reports, 27 (6), 1–13. doi: https://doi.org/10.9734/jsrr/2021/v27i630397
  29. Aljahani, A. H., Al-Khuarie, A. N. (2017). Effect of Mixing Wheat Flour with Pumpkin and Dates on the Nutritional and Sensory Characteristics of Cake. Pakistan Journal of Nutrition, 16 (4), 273–278. doi: https://doi.org/10.3923/pjn.2017.273.278
  30. Ryapolova, I. O., Mykulinska, D. A. (2021). Experience of application of non-traditional raw materials for functional purpose in flour confectionery. Taurian Scientific Herald. Series: Technical Sciences, 1, 36–41. doi: https://doi.org/10.32851/tnv-tech.2021.1.6
  31. Krupa-Kozak, U., Drabińska, N., Bączek, N., Šimková, K., Starowicz, M., Jeliński, T. (2021). Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality. Foods, 10 (4), 819. doi: https://doi.org/10.3390/foods10040819
  32. Raczyk, M., Kruszewski, B., Michałowska, D. (2021). Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread. Molecules, 26 (15), 4641. doi: https://doi.org/10.3390/molecules26154641
  33. Vartolomei, N., Turtoi, M. (2021). The Influence of the Addition of Rosehip Powder to Wheat Flour on the Dough Farinographic Properties and Bread Physico-Chemical Characteristics. Applied Sciences, 11 (24), 12035. doi: https://doi.org/10.3390/app112412035
  34. Kaplina, T. V., Stolyrchuk, V. M., Dudnyk, S. O. (2022). Kinetics of heating of cake products with pumpkin seeds and buckwheat flour. Science Bulletin of Poltava University of Economics and Trade. Series "Technical Sciences", 1, 42–46. doi: https://doi.org/10.37734/2518-7171-2021-1-7
  35. Litun, P. P., Kyrychenko, V. V., Petrenkova, V. P., Kolomatska, V. P. (2009). Systematychnyi analiz v selektsiyi polovykh kultur. Kharkiv, 351.
  36. Tsarenko, O. M., Zlobin, Yu. A., Skliar, V. H., Panchenko, S. M. (2000). Kompiuterni metody v silskomu hospodarstvi ta biolohiyi. Sumy, 200.
  37. Hospodarenko, G. M., Poltoretskyi, S. P., Liubych, V. V., Zheliezna, V. V. (2018). Improvement of the parcooking mode for the rolled groats production of spelt wheat. Collected Works of Uman National University of Horticulture, 93 (1), 8–22. doi: https://doi.org/10.31395/2415-8240-2018-93-1-8-22
  38. Liubych, V. V., Zheliezna, V. V., Hrabova, D. M. (2021). Quality of triticale cupcakes enriched with pumpkin paste. Collected Works of Uman National University of Horticulture, 99 (1), 17–28. doi: https://doi.org/10.31395/2415-8240-2021-99-1-17-28
  39. Iorgacheva, I. G., Makarova, O. V., Khvostenko, E. V. (2015). The use of waxy wheat flour in technology of yeast cakes. Journal of Food Science and Technology, 1 (30), 54–60. doi: https://doi.org/10.15673/2073-8684.30/2015.38428

Downloads

Published

2022-04-30

How to Cite

Liubych, V., Novikov, V., Zheliezna, V., Makarchuk, M., Balabak, O., Kirian, V., Bardakov, V., Kyrpa, M., Moskalets, V., & Moskalets, T. (2022). Quality forming patterns in the cupcake enriched with pumpkin slices . Eastern-European Journal of Enterprise Technologies, 2(11 (116), 43–51. https://doi.org/10.15587/1729-4061.2022.255646

Issue

Section

Technology and Equipment of Food Production