Вплив побічної продукції олійного виробництва на показники якості кексів

It is known that traditional food can satisfy the human body’s requirement of essential nutrients only from 60 to 70%. This causes the need for diet correction and it is possible due to the enrichment of the most consumed foods with physiologically useful compounds. According to the statistics, pastries are in consistently great demand with the population that makes them a promising target for modification. A valuable source of useful nutrients for the human body (proteins, non-digestible carbohydrates, minerals, vitamins, etc.) is oilseed by-products – meals and cakes. Their application in food technology is perspective to make them functional. The purpose of the research is scientific justification and development of cupcakes technology with the use of the oilseed by-products from the traditional small-seeded crops – such dietary supplements as «Amaranth seed meal» (ASM), «Flax seed meal» (FSM) and «Pumpkin seed meal» (PSM). The standard methods for determining moisture, density, specific volume and alkalinity of cupcakes and the method of atomic emission spectroscopy to determine the mineral composition of the additives and finished products are used. The mineral additive composition is analyzed. The high content of iron, potassium, calcium, magnesium, phosphorus and zinc is found. The practicability of introducing the experimental oilseed by-products in cupcakes technology at the stage of preparation of the emulsion with a lower amount of flour of the formula is determined. The change in quality of the cupcakes with the applying of additives in an amount of 5 ... 20% by weight of the raw material instead of a part of flour is examined. It is noted that the supplement of oilseed by-products promotes the moisture of the cupcakes and reduces the baking loss. This is due to the dietary fibers in the composition of additives that have high hydrophilic properties. The presence of organic acids in ASM, FSM and PSM helps to reduce the alkalinity of the products. The increase in the specific volume of the cupcakes is noticed. This is because the pectin and phospholipids, that have emulsifying properties, are included in the composition of the additives. It is found that the samples containing ASM, FSM and PSM to 15% including have high organoleptic properties. The products with 20% of additives have grey crumb, uneven texture, and particles of additives. Thus, a rational concentration of additives is 15%. It is found that one cupcake with such an additive amount (75 g) can satisfy from 12.4 to 21.4% daily requirement of iron, 9.3 – 12.1% of magnesium. The product is also substantially enriched in manganese, calcium, copper, phosphorus and zinc. Thus, the rational concentration of experimental oilseed by-products in the recipe of the cupcakes is 15% of the total raw materials. The cupcakes with such additive content are enriched in iron, magnesium, manganese, calcium, copper, phosphorus and zinc