Devising a recipe for muffins with pumpkin paste

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.276975

Keywords:

confectionery, pumpkin paste, vitamin A (RAE), integrated score, organoleptic characteristics, physical and chemical parameters

Abstract

The object of this research is the production technology of muffins with pumpkin paste. The task was to enrich muffins with pumpkin paste.

The influence of different amounts of pumpkin paste on the physicochemical and sensory parameters of muffins was investigated. It has been established that the addition of pumpkin paste reliably (p≤0.05) increases the content of vitamin A (RAE), as well as indicators of integrated score, baking, shrinkage, and moisture content of the muffin. The volume of muffins is significantly reduced by adding 10–50 % of pumpkin paste. This trend is due to the high humidity of pumpkin paste.

Owing to a sociological survey, it was determined that most respondents (55 %) liked muffins whose content of pumpkin paste was 15–20 %. It should be noted that 30 % of respondents liked muffins whose content of pumpkin paste was 25–30 %. This trend is due to the fact that the smell and taste of pumpkin in a muffin with the addition of 15–20 % of pumpkin paste is leveled by aromatic compounds. Increasing the amount of pumpkin paste to 25–30 % determines the average level of pumpkin sensory sensation.

In the technology of muffin production, it is optimal to add 15–20 % of pumpkin paste. According to this formulation, the integrated score of vitamin A (RAE) is 21–23 %, humidity – 22.9–25.9 %, baking shrinkage – 8.9–10.0 %, shrinkage due to drying – 2.1–2.2 %, volume – 166–177 cm3/100 g of dough. The porosity is 7–9 points, surface color - light brown, crumb color – yellow, crumb consistency – soft, pumpkin taste level – weak or absent (7.0–8.3 points).

A distinctive feature of the results is the differentiated use of pumpkin paste in the muffin recipe. Based on the survey, it was established that the amount of pumpkin paste could be 15–20 % and 25–30 %.

The devised recommendations can be used by confectionery enterprises of low productivity during the production of muffins.

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

Halyna Koval, Uman National University of Horticulture

PhD

Department of General Agriculture

Oleh Tryhub, Ustymivska Experimental Station of Plant Production

PhD, Head of Laboratory

Laboratory of Legumes, Groats Crops and Maize

Svitlana Belinska, State University of Trade and Economics

Doctor of Technical Sciences, Professor

Department of Commodity Science, Safety and Quality Management

Olena Tverdokhlib, H. S. Skovoroda Kharkiv National Pedagogical University

PhD, Senior Researcher

Department of Botany

Yuliia Honcharuk, Institute of Horticulture of the National Academy of Agrarian Sciences of Ukraine

PhD

Tetyana Kolibabchuk, Verkhniatka Research and Breeding Station of the Institute of Bioenergy Crops and Sugar Beet of the National Academy of Agrarian Sciences of Ukraine

PhD, Senior Researcher

Serhii Pykalo, The V. M. Remeslo Myronivka Institute of Wheat of National Academy of Agrarian Sciences of Ukraine

PhD, Senior Researcher

Department of Biotechnology, Genetics and Physiology

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Devising a recipe for muffins with pumpkin paste

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Published

2023-04-29

How to Cite

Liubych, V., Novikov, V., Zheliezna, V., Koval, H., Tryhub, O., Belinska, S., Tverdokhlib, O., Honcharuk, Y., Kolibabchuk, T., & Pykalo, S. (2023). Devising a recipe for muffins with pumpkin paste. Eastern-European Journal of Enterprise Technologies, 2(11 (122), 38–48. https://doi.org/10.15587/1729-4061.2023.276975

Issue

Vol. 2 No. 11 (122) (2023): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2023 Vitalii Liubych, Volodymyr Novikov, Valeriia Zheliezna, Halyna Koval, Oleh Tryhub, Svitlana Belinska, Olena Tverdokhlib, Yuliia Honcharuk, Tetyana Kolibabchuk, Serhii Pykalo

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