NAAS Journal
International Journal of Horticulture and Food Science
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P-ISSN: 2663-1067, E-ISSN: 2663-1075
International Journal of Horticulture and Food Science
Printed Journal   |   Refereed Journal   |   Peer Reviewed Journal
International Journal of Horticulture and Food Science
2024, Vol. 6, Issue 1, Part A
Cupcakes with a reduced content of nutrients critical to health based on dry multi-component mixtures

Anna S Tuboltseva

One of the ways to increase the competitiveness of products is to simplify the technological process, reduce production costs, and reduce the content of substances critical to health. The use of liquid vegetable oils in the production of cupcakes provides an opportunity to reduce the consumption of substances critical to health. The use of dry multicomponent mixtures (DMM) in the production of cakes makes it possible to simplify the technological process, stabilize quality, and reduce costs, which is convenient for small businesses and bakeries. The aim of the work is to develop a recipe for dry multicomponent mixtures and a technology for making cakes based on them, as well as to expand the range of cakes with a reduced content of nutrients critical for health - saturated fatty acids (SFA) and trans-fatty acids (TFA). The work investigated the functional and technological properties of powdered raw materials and food additives, which should provide good binding and retention of water and liquid vegetable oil. Wheat flour of the highest grade was used as the object of comparison. All types of protein-containing powdered raw materials had higher fat-retaining capacity values in comparison with wheat flour, which indicates their better ability to bind oil. In the course of research, it was found that citrus dietary fibers and a complex additive based on a mixture of gums stabilize the oil-water emulsion to the greatest extent. Based on the results of a study of the technological properties of powdered raw materials and food additives, formulates of DMM with increased nutritional value with high fat-retaining, fat-emulsifying and stabilizing abilities and a technology for preparing cakes based on them were developed. The developed cupcakes are characterized by an average level of fat content (yellow color) and a low level of SFA content (green color) in comparison with the control with a high content of these substances (red color).
Pages : 27-35 | 628 Views | 325 Downloads


International Journal of Horticulture and Food Science
How to cite this article:
Anna S Tuboltseva. Cupcakes with a reduced content of nutrients critical to health based on dry multi-component mixtures. Int J Hortic Food Sci 2024;6(1):27-35. DOI: 10.33545/26631067.2024.v6.i1a.182
International Journal of Horticulture and Food Science
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