DEVELOPMENT OF CUPCAKE TECHNOLOGY WITH INCREASED BIOLOGICAL AND NUTRITIONAL VALUE
Abstract
Recently, various innovative yoghurt production technologies have been introduced, which, using new production methods and quality control methods for raw materials and finished products, can further improve the consumer properties of the food product. Recipe and component solutions for yoghurts are expanded through food additives and flavouring fillers based on plant raw materials and Bifidus compositions. Hemp and its derivative products are also among the promising raw materials. The information analysis showed that hemp bran is a hopeful and, at the same time, insufficiently studied food by-product. To develop potential functional food ingredients to promote waste-free food production from hemp, circular food and a circular economy, it is promising to create a fermented milk drink (yoghurt) enriched with dietary fibre from hemp bran. The work aims to improve the technology of yoghurt enriched with dietary fibre. When substantiating the formulation and component solutions, the quality of the raw materials, particularly dietary fibres (hemp bran), was studied, and the feasibility of using them was substantiated. The results of studies on the quality of hemp bran showed that its enrichment of food products makes it possible to reduce the deficiency of micronutrients and dietary fibre quite easily and quickly without increasing the calorie content of the diet. Based on the studies, an acceptable dose of hemp bran in yoghurt is from 5.0% to 10%. The organoleptic evaluation showed that adding 10% to the yoghurt is optimal. According to the research, a recipe for lactose-free yoghurt enriched with dietary fibre, ‘Hemp’ with hemp bran, was developed. The yoghurt is characterised by a homogeneous, delicate clot, moderately dense with hemp bran particles distributed throughout the yoghurt. It has a sweet, harmonious fermented milk taste with a hemp flavour, nutty, spicy and tart notes, and a pleasant aroma of a fermented milk drink with noticeable hemp notes. The prototype has excellent physicochemical and microbiological characteristics that remain stable during storage. The results show that the developed yoghurt enriched with dietary fibre is not inferior in quality to traditional yoghurt and meets regulatory requirements.
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