THE USE OF MATCHA TEA IN THE TECHNOLOGY OF GLUTEN-FREE CUPCAKES

Abstract

Celiac disease is the human body’s intolerance to gluten. For people suffering from celiac disease, when preparing, a diet it is necessary to abandon products that contain products of processing grain of wheat, rye, barley. Strict adherence to a gluten-free diet is required. Today, the only available treatment for celiac disease is a gluten-free diet, which is associated with certain difficulties. Gluten is found in about 70% of products produced by the food industry, so the development of gluten-free technology for the domestic market remains relevant. Developed gluten-free cupcake based on rice flour with the addition of Japanese Matcha tea. The cupcake recipe includes rice flour, butter, sugar, eggs, baking powder, salt and 2.5% Matcha green tea. Among the gluten-free types of flour, rice flour was chosen because it has the most neutral taste. Buckwheat, coconut, corn flour has a specific taste that is not to the liking of every consumer. Organoleptic characteristics of gluten-free cupcake based on rice flour with the addition of Matcha green tea powder are better than without it. The finished products have the correct shape, a pleasant smell characteristic of this type of product, the taste is sweet, with a subtle herbal tinge, the color of the product at the break is light green. Physicochemical characteristics are appropriate for this type of product. The energy value of the finished product – 427.6 kcal/100 g. Vitamin and mineral composition of the cupcake with Matcha tea is more diverse. Unlike the product without the addition of green Matcha tea, it contains vitamin C, has a higher content of Calcium, Magnesium, Iron, Copper. The introduction of the proposed recipe will have a social effect, namely, will make it possible to make a more varied and nutrient-rich diet for people with celiac disease.