Improvement of cupcake technologies adapted for gluten enteropathy
The effect of a composite mixture of rice, corn and pumpkin flour on organoleptic and physical and chemical parameters of gluten-free cupcakes has been studied. The optimal ratio of the ingredients has been selected and the technology for preparing the developed gluten-free cakes from the following...
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| Language: | Russian |
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Maykop State Technological University
2019-09-01
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| Series: | Новые технологии |
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| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/318 |
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| author | Yu. V. Ushakova E. M. Paskova G. E. Rysmukhambetova |
| author_facet | Yu. V. Ushakova E. M. Paskova G. E. Rysmukhambetova |
| author_sort | Yu. V. Ushakova |
| collection | DOAJ |
| description | The effect of a composite mixture of rice, corn and pumpkin flour on organoleptic and physical and chemical parameters of gluten-free cupcakes has been studied. The optimal ratio of the ingredients has been selected and the technology for preparing the developed gluten-free cakes from the following composite mixtures has been worked out: corn / rice is 1:1; corn / pumpkin is 1:1; flaxseed / rice is 1:2, 3. Physical and chemical studies have shown that the moisture content in three experimental samples of gluten-free cakes is 13.5 % in sample No. 3, 14.1 % in sample No. 6; 16.5 % in sample No. 9.The sugar content in the studied objects is 24.7 % in sample No. 3, 25.0 % in sample No. 6, 24.1 % in sample No. 9. The ash content in the samples is 0.02 % in No. 3, 0.02 % in No. 6, 0.05 % in No. 9, respectively. The fat content of the test samples is 27.5 % in No. 3, 27.3 % in No.6, 21.8 % in No. 9, respectively, which exceeds the permissible norm (22.0 %) for samples No. 6 and No. 9, this is due to the fact that the nutritional value of fat in pumpkin and flaxseed flour is higher relative to wheat flour. The alkalinity content in the experimental samples is 1.3 degrees in No. 3, 1.3 degrees in No. 6, 1.7 degrees in No. 9, respectively. The developed products have high nutritional and energy values and considered to be high-caloric, and they are enriched with macro- and microelements. |
| format | Article |
| id | doaj-art-9a53cd6ebe084d6284568dc991d48d48 |
| institution | Kabale University |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| publishDate | 2019-09-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj-art-9a53cd6ebe084d6284568dc991d48d482025-08-20T03:37:11ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292019-09-0103869810.24411/2072-0920-2019-10308316Improvement of cupcake technologies adapted for gluten enteropathyYu. V. Ushakova0E. M. Paskova1G. E. Rysmukhambetova2FSBEI HE “Saratov State Agrarian University named after N.I. Vavilov”FSBEI HE “Saratov State Agrarian University named after N.I. Vavilov”FSBEI HE “Saratov State Agrarian University named after N.I. Vavilov”The effect of a composite mixture of rice, corn and pumpkin flour on organoleptic and physical and chemical parameters of gluten-free cupcakes has been studied. The optimal ratio of the ingredients has been selected and the technology for preparing the developed gluten-free cakes from the following composite mixtures has been worked out: corn / rice is 1:1; corn / pumpkin is 1:1; flaxseed / rice is 1:2, 3. Physical and chemical studies have shown that the moisture content in three experimental samples of gluten-free cakes is 13.5 % in sample No. 3, 14.1 % in sample No. 6; 16.5 % in sample No. 9.The sugar content in the studied objects is 24.7 % in sample No. 3, 25.0 % in sample No. 6, 24.1 % in sample No. 9. The ash content in the samples is 0.02 % in No. 3, 0.02 % in No. 6, 0.05 % in No. 9, respectively. The fat content of the test samples is 27.5 % in No. 3, 27.3 % in No.6, 21.8 % in No. 9, respectively, which exceeds the permissible norm (22.0 %) for samples No. 6 and No. 9, this is due to the fact that the nutritional value of fat in pumpkin and flaxseed flour is higher relative to wheat flour. The alkalinity content in the experimental samples is 1.3 degrees in No. 3, 1.3 degrees in No. 6, 1.7 degrees in No. 9, respectively. The developed products have high nutritional and energy values and considered to be high-caloric, and they are enriched with macro- and microelements.https://newtechology.mkgtu.ru/jour/article/view/318celiac diseasediet foodrice flourpumpkin flourcorn flourgluten-free confectionerygluten enteropathymedicinal nutrition |
| spellingShingle | Yu. V. Ushakova E. M. Paskova G. E. Rysmukhambetova Improvement of cupcake technologies adapted for gluten enteropathy Новые технологии celiac disease diet food rice flour pumpkin flour corn flour gluten-free confectionery gluten enteropathy medicinal nutrition |
| title | Improvement of cupcake technologies adapted for gluten enteropathy |
| title_full | Improvement of cupcake technologies adapted for gluten enteropathy |
| title_fullStr | Improvement of cupcake technologies adapted for gluten enteropathy |
| title_full_unstemmed | Improvement of cupcake technologies adapted for gluten enteropathy |
| title_short | Improvement of cupcake technologies adapted for gluten enteropathy |
| title_sort | improvement of cupcake technologies adapted for gluten enteropathy |
| topic | celiac disease diet food rice flour pumpkin flour corn flour gluten-free confectionery gluten enteropathy medicinal nutrition |
| url | https://newtechology.mkgtu.ru/jour/article/view/318 |
| work_keys_str_mv | AT yuvushakova improvementofcupcaketechnologiesadaptedforglutenenteropathy AT empaskova improvementofcupcaketechnologiesadaptedforglutenenteropathy AT gerysmukhambetova improvementofcupcaketechnologiesadaptedforglutenenteropathy |