NUTRITIONAL VALUE OF ENRICHED BUTTER CAKES

Abstract

Based on the results of the research, the scientific achievements of scientists and practitioners in the development of functional cakes using non-traditional raw materials are summarized. The relevance of introducing powders from common quince (Cydonia oblonga) and Japanese quince (Chaenomeles japonica), which are characterized by high nutritional and biological value, into the recipes of butter cakes is emphasized. It is shown that powders from common quince and Japanese quince are valuable in dietary fiber, pectin substances, vitamins, especially ascorbic acid, β-carotene and tocopherols. The chemical composition and energy value of the “Quince” cake and the control sample are compared and analyzed. Replacing part of the high-grade wheat flour with quince powders did not affect the increase in the amount of proteins and fats in the developed cakes, but the content of carbohydrates, namely starch, decreased. An increase in dietary fiber in the “Quince” cake by 13 times compared to the control was shown, as well as a decrease in energy value by 5%. Common and Japanese quince are valuable vitamins, which had a positive effect on improving the vitamin composition of finished products. Fruit powders contributed to an increase in ascorbic acid in the “Quince” cake to 46 mg, thiamine to 0.12, β-carotene to 0.25, tocopherol to 1.42 mg/100 g. It was found that 100 grams of the developed cakes satisfy the daily requirement for ascorbic acid by 58%. The high content of pectin and tannins in quince powders contributed to the enrichment of the “Quince” cake with them, namely: 2.45 g and 0.33 g of pectins and tannins, respectively, were found in 100 g of the product. The obtained experimental studies confirm the prospects of using quince and chaenomeles powders in the production of butter cakes, which contributes to improving their nutritional and biological value, expanding the range and reducing calorie content.