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

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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

Vol. 2 No. 11 (116) (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, Marina Makarchuk, Oleksandr Balabak, Viktor Kirian, Volodymyr Bardakov, Mykola Kyrpa, Valentyn Moskalets, Tetiana Moskalets

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