Substantiation of the development of formulations for organic cupcakes with an elevated protein content

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.133705

Keywords:

amino acid composition, safety, protein composition, organic buckwheat flour, organic rye flour

Abstract

In order to develop the formulations for organic cupcakes with an elevated protein content, we examined and analyzed the amino acid composition of four samples of flour: wheat flour, organic wheat flour, organic rye flour and organic buckwheat flour. It was established that the highest biological value was demonstrated by the sample of organic buckwheat flour (68.69 %). A quite high biological value was demonstrated by the proteins of organic rye flour − 67.85 %. Based on data from the study into raw materials, we developed two formulations of organic cupcakes: "Grechanyk" and "Zhytnitsa". We used organic buckwheat flour in the formulation of the cake "Grechanyk", as well as the organic ingredients: cane sugar, agave syrup, butter, sesame oil, dried fezalis, raisin, dried eggs, flax bran. In the cupcake "Zhytnitsa", we used 66 % of organic wheat and 34 % of organic rye flour, as well as sugar cane, rice syrup, butter, sesame oil, dried cranberry, dried mulberry, eggs, rye bran.

It was established that the developed cupcakes were characterized by high organoleptic indicators. We determined the following physical-chemical quality indicators: a mass fraction of moisture, alkalinity, and a mass fraction of ash. The following safety indicators were determined: the content of toxic metals and aflatoxin B1. The samples of new cupcakes met the standards in terms of quality and safety indicators. The highest protein content was demonstrated by the cupcake "Grechanyk", 7.1 g/100 g, and the lowest – by control sample based on wheat flour (4.9 g/100 g).

These results indicate that the use of organic buckwheat flour in the confectionery and baking industry is promising for creating functional environmentally-friendly products. Given the fact that Ukraine is the main supplier of organic raw materials, rather than finished products, the results obtained could be utilized at the enterprises in confectionery industry to extend the range of organic products.

Author Biographies

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

PhD, Associate Professor

Department of Commodity research of foodstuffs

Gabriella Birta, Poltava University of Economics and Trade Kovalia str., 3, Poltava, Ukraine, 36014

Doctor of agricultural sciences, Professor, Head of Department

Department of Commodity research of foodstuffs

Yuriy Burgu, Poltava University of Economics and Trade Kovalia str., 3, Poltava, Ukraine, 36014

PhD, Associate Professor

Department of Commodity research of foodstuffs

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

PhD, Senior Lecturer

Department of Commodity research of foodstuffs

Olena Kalashnik, Poltava State Agrarian Academy Skovorody str., 1/3, Poltava, Ukraine, 36003

PhD, Associate Professor

Department of entrepreneurship and law

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Published

2018-06-14

How to Cite

Tkachenko, A., Birta, G., Burgu, Y., Floka, L., & Kalashnik, O. (2018). Substantiation of the development of formulations for organic cupcakes with an elevated protein content. Eastern-European Journal of Enterprise Technologies, 3(11 (93), 51–58. https://doi.org/10.15587/1729-4061.2018.133705

Issue

Vol. 3 No. 11 (93) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2018 Alina Tkachenko, Gabriella Birta, Yuriy Burgu, Liudmyla Floka, Olena Kalashnik

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