Low-calorie cupcakes

The aim of the study is to present research on the development of a new type of confectionery recipe with reduced calorie content. In the course of the study, experimental samples of cupcakes on chemical baking powder with partial replacement of prescription components with pumpkin paste, dried apricots, rice and corn flour were developed. The "Stolichny" cake recipe was used as the control sample in the work. In the recipe of the cake, a part of the fat was replaced with pumpkin paste in the percentage ratio of 25 %, 50 %, 75 %; sugar was replaced with dried apricots in the percentage ratio of 5, 10, 15 % by weight; high-grade flour was replaced with corn and rice (50 : 50) in a percentage ratio of 10, 20 and 30 %. Pumpkin paste was obtained from the pulp of pumpkin by grinding. Dried apricots and flour were bought in the retail network. In the process of preparing the dough for cakes, with the addition of pumpkin paste at the stage of whipping the emulsion, the formation of thicker and denser foam was observed, which had a positive effect on the structure of the dough. The dough became more airy, and when baking, the dough pieces rose well. The addition of rice and corn flour had an effect on the structure of the dough, preventing it from tightening, which also led to a more porous structure of the finished cake. Changes in the recipe led to positive results, the finished products acquired a pleasant color, increased in volume, and became more porous. As a result of the changes made to the recipe, the caloric content was reduced by almost 60 calories. The number of proteins decreased slightly from 6.03 to 5.89 g. The fat content decreased by 6.61 g. The developed recipe allows enterprises to expand the range of confectionery products of reduced calorie content.