Studying consumer properties of the developed cupcakes using non-traditional raw materials

Authors

DOI:

https://doi.org/10.15587/1729-4061.2019.174828

Keywords:

cupcakes with organic flour, nutritional value, consumer properties, amino acids, fat-acid, mineral composition

Abstract

We have investigated the influence of non-traditional raw materials of plant origin and natural additives on the formation of consumer properties of cupcakes with improved composition. We have defined and scientifically substantiated the formulation composition, as well as proposed model samples of cupcakes, based on the performed analysis of the organoleptic, physical-chemical indicators, food and biological value. Assessment of the organoleptic indicators was carried out based on the developed estimation scale considering such indicators as taste, smell, view at fracture, color, surface, shape, consistency following the introduction of the indicator for flavor; profilograms for samples were constructed. Based on the performed organoleptic assessment, it was established that the devised cupcakes, with the introduction of alternative raw materials to the formulation, have a good taste, flavor; they were highly appreciated by a tasting board. Due to a change to the formulation, it has become possible to reduce the caloric value of products by 16‒39 kcal/100 g. The new samples are characterized by a higher content of protein, by 18.9‒31.8 % (cupcakes without filling) and by 1.6‒1.7 times (cupcakes with filling), by a lower amount of fat, by 3.1–20.1 %, and carbohydrates ‒ by 4.7‒14.9 %. The content of essential amino acids was determined using the automated amino acid analyzer T 339. The new products demonstrated an increase in the content of amino acids, by 1.1‒1.9 times compared to control sample. The fat-acid composition of cupcakes was determined by gas chromatography applying the gas chromatographer HP 6890. The ratio of proportion of unsaturated fatty acids to saturated acids in new products increased by 1.22‒1.55 times. Mineral composition was determined by the method of atomic absorption spectrophotometry at the atomic-absorbing spectrophotometer C-115 PK. The content of mineral elements increased by 1.1‒2.7 times, of vitamins ‒ by 1.2‒2.9 times. Based on the acquired data we have justified the feasibility of extending the range of flour-based pastry products with the new types of cupcakes.

Author Biographies

Khrystyna Kovalchuk, Lviv State Institute of Economy and Tourism Mentsynskoho str., 8, Lviv, Ukraine, 79007

PhD, Associate Professor

Department of Commodity Research and Commodity Expertise

Halyna Ozimok, Lviv State Institute of Economy and Tourism Mentsynskoho str., 8, Lviv, Ukraine, 79007

PhD, Associate Professor

Department of Commodity Research and Commodity Expertise

Ruslan Mariychuk, University of Presov 17th November str., 1, Presov, Slovakia, 08001

PhD, Associated Professor

Department of Ecology

Olga Gyrka, Lviv University of Trade and Economics Tuhan-Baranovskoho str., 10, Lviv, Ukraine, 79000

PhD, Associate Professor

Department of Commodity Science, Technology and Quality Management of Food Products

Mykhailo Bodak, Lviv University of Trade and Economics Tuhan-Baranovskoho str., 10, Lviv, Ukraine, 79000

PhD, Associate Professor

Department of Commodity Science, Technology and Quality Management of Food Products

Nataliya Palko, Lviv University of Trade and Economics Tuhan-Baranovskoho str., 10, Lviv, Ukraine, 79000

PhD, Associate Professor

Department of Food Technologies

Oksana Davydovych, Lviv University of Trade and Economics Tuhan-Baranovskoho str., 10, Lviv, Ukraine, 79000

PhD, Associate Professor

Department of Food Technologies

Alina Tkachenko, Poltava University of Economics and Trade Kovalia str., 3, Poltava, Ukraine, 36014

PhD, Associate Professor

Department of Commodity Research, Biotechnology, Examination and Customs

Liudmyla Guba, Poltava University of Economics and Trade Kovalia str., 3, Poltava, Ukraine, 36014

PhD, Associate Professor

Department of Commodity Research, Biotechnology, Examination and Customs

References

  1. Obolkina, V. I., Krapyvnntska, I. O., Pertsevoi, F. V., Omelchuk, Ye. O. (2015). Naukovi ta praktychni aspekty pektynu i pektnnoproduktiv. Sumy: Sumskyi natsionalnyi ahrarnyi universytet, 314.
  2. Lozova, T. M., Syrokhman, I. V. (2009). Naukovi osnovy formuvannia spozhyvnykh vlastyvostei i zberihannia yakosti boroshnianykh kondyterskykh vyrobiv. Lviv: Vydavnytstvo Lvivskoi komertsiynoi akademiyi, 456.
  3. Vudugula, G., Waghray, K. (2018). Development of low calorie cupcakes using coconut milk. International Journal of Food Science and Nutrition, 3 (2), 12–15.
  4. Xavier, A. A. O., Carvajal-Lérida, I., Garrido-Fernández, J., Pérez-Gálvez, A. (2018). In vitro bioaccessibility of lutein from cupcakes fortified with a water-soluble lutein esters formulation. Journal of Food Composition and Analysis, 68, 60–64. doi: https://doi.org/10.1016/j.jfca.2017.01.015
  5. Abdel-Moemin, A. R. (2016). Effect of Roselle calyces extract on the chemical and sensory properties of functional cupcakes. Food Science and Human Wellness, 5 (4), 230–237. doi: https://doi.org/10.1016/j.fshw.2016.07.003
  6. Caleja, C., Barros, L., Barreira, J. C. M., Ciric, A., Sokovic, M., Calhelha, R. C. et. al. (2018). Suitability of lemon balm ( Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes. Food Chemistry, 250, 67–74. doi: https://doi.org/10.1016/j.foodchem.2018.01.034
  7. Caleja, C., Barros, L., Barreira João, C. M., Ćirić, A., Soković, M., Calhelha Ricardo, C., Oliveira, M. B. P. P., Ferreira Isabel, C. F. R. (2018). Chromatographic profile of fatty acids and sugars in cupcakes functionalized with an extract rich in rosmarinic acid. In UNIFood Conference. Belgrado. Available at: https://bibliotecadigital.ipb.pt/bitstream/10198/18126/3/Poster%20Int.%20261.pdf
  8. Chua, K. X. (2018). Antioxidant, Physical and Sensory Properties of Cupcakes Enriched with Phenolic Aqueous Extract. Final Year Project (Bachelor), Tunku Abdul Rahman University College. Available at: http://eprints.tarc.edu.my/id/eprint/1633
  9. De Souza Paglarini, C., de Souza Queirós, M., Tuyama, S. S., Moreira, A. C. V., Chang, Y. K., Steel, C. J. (2017). Characterization of baru nut (Dipteryx alata Vog) flour and its application in reduced-fat cupcakes. Journal of Food Science and Technology, 55 (1), 164–172. doi: https://doi.org/10.1007/s13197-017-2876-1
  10. Batista, J. E. R., Braga, L. P., Oliveira, R. C. De, Silva, E. P., Damiani, C. (2018). Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob. Food Science and Technology, 38 (2), 250–254. doi: https://doi.org/10.1590/1678-457x.36116
  11. Singh, V., Kumar, S., Singh, J., Rai, A. K. (2018). Fuzzy logic sensory evaluation of cupcakes developed from the mahua flower (madhuca longifolia). Journal of Emerging Technologies and Innovative Research (JETIR), 5 (1), 411–421.
  12. Krutovyi, G. A., Zaparenko, G. V., Kasilova, L. O., Nemirich, O. V., Gavrysh, A. V. (2013). Mathematical modeling of prescription composition of cupcake with high nutritional value. Nauka ta innovatsiyi, 9 (5), 5–9.
  13. Regulation (EC) No 854/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption (2004). Official Journal of the European Union, 45.
  14. Ovchinnikov, Yu. A. (19974). Novye metody analiza aminokislot, peptidov i belkov. Moscow: Mir, 120.
  15. 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: https://doi.org/10.1124/mol.104.008185
  16. Koval'chuk, T. V., Zaytsev, V. N., Esaulenko, A. N., Tanasov, I. I., Levchik, V. M. (2009). Kapillyarnaya gazovaya hromatografiya. Praktikum. Kyiv: Kyivskyi natsionalnyi universytet im. T. Shevchenka, 143.
  17. Kovalchuk, K., Ozimok, H., Mariychuk, R., Gyrka, O., Bodak, M., Palko, N., Davydovych, O., Tkachenko, A., Huba, L. (2019). Determination of safety indicators in the developed muffins with non-traditional raw materials. EUREKA: Life Sciences, 28–35. doi: http://dx.doi.org/10.21303/2504-5695.2019.00972
  18. Kovbasa, V. M., Lozova, T. M., Kovalchuk, K. I., Kyianytsia, S. H., Sirokhman, I. V. (2011). Pat. No. 68297 UA. Cake kunzhutnui (sesame). No. u201109422; declareted: 27.07.2011; published: 26.03.2012, Bul. No. 6.
  19. Kovalchuk, K. I., Lozova, T. M. (2011). Pat. No. 66891 UA. Composition of the cake "moriachok" (little seaman). No. u201107438; declareted: 14.06.2011; published: 25.01.2012, Bul. No. 2.
  20. Syrokhman, I. V., Kovalchuk, K. I., Lozova, T. M. (2011). Pat. No. 65758 UA. Composition of cake "mitsnyi horishok" (tough nut). No. u201107466; declareted: 14.06.2011; published: 12.12.2011, Bul. No. 23.
  21. Lozova, T. M., Koval'chuk, H., Syrokhman, I. V. (2011). Pat. No. 66890 UA. Composition of the cake "osinniy aromat" (autumn aroma). No. u201107437; declareted: 14.06.2011; published: 25.01.2012, Bul. No. 2.
  22. Lozova, T. M., Syrokhman, I. V., Kovalchuk, K. I., Kyianytsia, S. H., Kovbasa, V. M. (2011). Pat. No. 69064 UA. Cake "chornychnyi" (blackberry). No. u201109421; declareted: 27.07.2011; published: 25.04.2012, Bul. No. 8.

Downloads

Published

2019-08-02

How to Cite

Kovalchuk, K., Ozimok, H., Mariychuk, R., Gyrka, O., Bodak, M., Palko, N., Davydovych, O., Tkachenko, A., & Guba, L. (2019). Studying consumer properties of the developed cupcakes using non-traditional raw materials. Eastern-European Journal of Enterprise Technologies, 4(11 (100), 36–45. https://doi.org/10.15587/1729-4061.2019.174828

Issue

Section

Technology and Equipment of Food Production