DEVELOPMENT OF TECHNOLOGY OF PREPARATION OF FLOUR DESSERT WITH CAROB

Abstract

Modern consumer motivations indicate that the main attention is paid to the ingredient composition and quality of restaurant products. This necessitates the production of such dishes that meet the requirements of preventive and healthy eating. At the same time, the high nutritional value, novelty and functional properties of dishes significantly affect the competitiveness of restaurants. It is important today to enrich flour desserts with essential carbohydrate components (minor sugars), which are necessary for the human body. One such sugar is mannose. Mannose deficiency affects the processes of reducing the function of the human immune system, which leads to the construction of “abnormal” cells and is the cause of various degenerative diseases. It is possible to replenish the content of mannose in the diet thanks to kerob – locust bean powder. The nutritional and physiological value of cherub is determined by the high content of protein, amino acids, fatty acids (omega), vitamins B, A, E, C and K, mineral components. The total amount of dietary fiber in kerob reaches 40% of the total mass. The purpose of the research is to develop a recipe and technology for making confectionery biscuit with kerob to expand the range of healthy foods that have not only health properties, but also high taste. Based on a review of literature sources, the Japanese biscuit “Castella” was chosen as a prototype of a biscuit product with kerob. As a result of the conducted researches the recipe and technology of preparation of a sponge cake with kerob are developed. The sample had optimal quality indicators with the replacement of half of the flour with kerob and an increase in the prescription amount of milk compared to the control. The positive effect of the addition of kerob on the taste and aroma of the sponge cake has been determined, the product has a pleasant chocolate-milk taste. The microbiological safety of the product is proved. Thus, the research allowed to expand the range of flour desserts for health nutrition.