IMPROVEMENT OF PROTEIN AND AMINO ACID COMPOSITION OF CONFECTIONERY PRODUCTS

Abstract

The article presents the results of the study on improving the protein and amino acid composition of flour con-fectionery at the example of cupcakes. The use of natural non-traditional ingredients in the production of products is suggest-ed. The expediency of the following ingredients application in the composition of the new cupcakes was proved: model sample № 1 - 15.0% rye flour, 0.5% powder of blackberry and camomile leaf powder, 1.0% black currant leaf powder and 10.0% whey; model sample № 2 - 15.0% corn flour, 10.0% dry skim milk, 0.5% powdered St. John's wort and linden cordial and 0.25% purple echinacea powder; sample № 3- 15.1% corn flour and whey, 0.5% lime cordia powder and 1.3% pollen pow-der. As a control sample the traditional cupcake “Stolychny” was used. Improvement of organoleptic parameters, reduction of fat content, carbohydrates and reduction of energy value in the developed products have been determined. The use of natu-ral, non-traditional ingredients also increases the protein content of the new cupcakes by up to 1.7 times that of the control sample. In addition, new products are enriched with amino acids, both irreplaceable and replaceable. In model cupcakes No. 2 and No. 3, the ratio of essential amino acids to substitutes was 0.45 and 0.47 (0.42 in the control sample). Products contain much more methionine, leucine, lysine, valine and other amino acids. The most important indicator is the biological value of proteins of new products, which exceeded the control sample by 23.2-57.9%. The highest biological value is characteristic for the sample of cupcake № 3, which was 88.2%. It is shown that the proposed products will allow to expand and diversify the product range. As a major aspect, it should be noted that the new products will allow to provide the customers with confec-tionery products with more optimized composition and increased biological value.