Devising the recipe for a cake with fresh sliced pumpkin according to culinary quality indicators

Authors

DOI:

https://doi.org/10.15587/1729-4061.2022.258371

Keywords:

sliced pumpkin, pumpkin's slice shape, culinary quality of cupcake, smell and taste of cupcake

Abstract

This paper considers the influence of different quantities and shapes of fresh sliced pumpkin on the culinary quality of a cupcake. A change in the culinary quality of the cupcake depending on the amount of sliced pumpkin has been established. It was found that the cupcake's surface color and crumb depended on the amount of fresh sliced pumpkin. The shape of the slice did not change these cupcake parameters. The color of the surface of the cupcake with the addition of 5‒25 % of the sliced pumpkin was at the level of control – light yellow. When adding 30‒40 % ‒ yellow; 45‒50 % ‒ dark yellow. The cupcake's crumb color with the addition of 5‒10 % of sliced pumpkin and without it was light yellow. Adding 15‒35 % of sliced pumpkin provided for a yellow color of the crumb. With the addition of 40‒50 % of sliced pumpkin, the color was orange. The use of fresh sliced pumpkin in the amount of 25 % reliably reduces the smell and taste of the consumer evaluation of the cupcake. At the same time, the level of smell and taste was good (7 points). It should be noted that when adding 20 % fresh sliced pumpkin, the smell and taste of pumpkin in the cupcake was weak – 7 points.

Social studies have been conducted and the main criteria for cupcake buyers have been established. It was found that cupcakes are in high demand and have the prospect of being enriched with pumpkin. Among the respondents, the new product had a high probability of buying. Its price is less important in this case. It was proven that its chemical composition and culinary quality are of greatest importance when choosing a cupcake.

In the technology of cupcake production, it is necessary to add 20‒25 % of fresh sliced pumpkin of various shapes relative to the mass of the dough. The use of this amount of sliced pumpkin makes it possible to bake a cupcake with a light-yellow surface and yellow crumb. The consumable level of the cupcake is good while the smell and taste of the pumpkin in it is weak.

The recommendations provided here could be used by small-scale grain processing enterprises when baking 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

Vitalii Prykhodko, Uman National University of Horticulture

PhD

Department of Plant Growing

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

Oleh Tryhub, Ustymivka Experimental Station of Plant Production

PhD, Head of Laboratory

Laboratory of Legumes, Groats Crops and Maize

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

Vasyl Petrenko, Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine

PhD

Laboratory of Grain Milling and Bakery Technology

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Published

2022-06-30

How to Cite

Liubych, V., Novikov, V., Zheliezna, V., Prykhodko, V., Balabak, O., Kirian, V., Tryhub, O., Bardakov, V., Kyrpa, M., & Petrenko, V. (2022). Devising the recipe for a cake with fresh sliced pumpkin according to culinary quality indicators . Eastern-European Journal of Enterprise Technologies, 3(11 (117), 19–30. https://doi.org/10.15587/1729-4061.2022.258371

Issue

Vol. 3 No. 11 (117) (2022): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2022 Vitalii Liubych, Volodymyr Novikov, Valeriia Zheliezna, Vitalii Prykhodko, Oleksandr Balabak, Viktor Kirian, Oleh Tryhub, Volodymyr Bardakov, Mykola Kyrpa, Vasyl Petrenko

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