Organoleptic Analysis of Round Sponge Cake with the Addition of Protein-Containing Raw Materials

O. Sereda, O. Melnyk
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Abstract

Topicality. A promising direction for improving the quality of existing flour confectionery technologies and attracting a large number of consumers to the restaurant industry establishments is the introduction of innovative products into their menu content. In order to increase the biological and nutritional value, as well as to improve the organoleptic properties of flour confectionery, the employees of enterprises usually use ordinary raw materials. This research offers the use of new raw materials in the technology of cooking flour confectionery products that contain proteins in their composition, and allow to increase the nutritional and biological value of the finished product. The aim of the article. The aim of this study is the creation of innovative products for hotel and restaurant complexes, made using protein-containing raw materials, the analysis of organoleptic properties of new raw materials and the finished product with its addition. Research methods. The method of compiling an organoleptic profile and a descriptive analysis of finished products was chosen for the organoleptic assessment of semi-finished sponge cakes with the addition of high protein content raw materials (from DSTU (National Standards of Ukraine ) ISO 6658). Results. Based on the results of research, the possibility of using plant raw materials (spirulina powder) and insect processing products (cricket flour) was established; organoleptic indicators of finished products quality and the concentration of adding raw materials to the sponge cake recipe were determined. Conclusions and discussion. The obtained research data showed that when using spirulina powder and cricket flour in the technology of the round sponge cake, it is advisable to add them in the amount of 10.0% for increasing the nutritional and biological value of dinished products. The practical significance of the obtained results consists in expanding the assortment of flour confectionery products with increased nutritional and biological value, which can be sold both in the trade network and in the restaurant business establishments, and presented by cakes, pastries, desserts.
添加蛋白质原料的圆形海绵蛋糕的感官分析
时事性。提高现有面粉糖果技术的质量并吸引大量消费者到餐饮业机构的一个有希望的方向是将创新产品引入其菜单内容。为了增加面粉糖果的生物和营养价值,以及改善其感官特性,企业员工通常使用普通原料。这项研究提供了在面粉糖果产品的烹饪技术中使用新的原料,这些原料在其组成中含有蛋白质,并允许增加成品的营养和生物价值。这篇文章的目的。本研究的目的是为酒店和餐厅综合体创造创新产品,使用含蛋白质的原材料,分析新原材料和成品的感官特性。研究方法。采用编制感官图谱和成品描述性分析的方法,对添加高蛋白原料的半成品海绵蛋糕进行感官评价(来自DSTU(乌克兰国家标准)ISO 6658)。在研究结果的基础上,确定了采用植物原料(螺旋藻粉)和昆虫加工产品(蟋蟀粉)的可能性;测定了成品质量的感官指标和海绵蛋糕配方中原料的添加浓度。结论和讨论。所获得的研究数据表明,螺旋藻粉和蟋蟀粉在圆形海绵蛋糕工艺中使用时,以10.0%的添加量为宜,可提高成品的营养和生物学价值。所获得的结果的实际意义在于扩大了面粉糖果产品的种类,增加了营养和生物价值,这些产品既可以在贸易网络中销售,也可以在餐馆经营场所销售,并以蛋糕、糕点、甜点的形式呈现。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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