Increasing the nutritional value of a cupcake made of premium wheat flour

Modern trends in the development of the food market are characterized by an increase in the demand of the population for various types of flour confectionery products, including cupcakes, most of which have low nutritional value, high sugar content. The purpose of the work is to determine the effect of replacing a part of the wheat baking flour of the highest grade with whole wheat flour and flour from pomegranate seeds, butter with sunflower oil with the addition of olive, white sugar with high-sugar molasses on the quality indicators of cupcakes and their nutritional value. The control sample was a Stolichny cupcake made of premium wheat flour. The resulting products were analyzed 1-1.5 hours after baking for the following indicators: appearance, shape, surface character, taste, color, smell, bakedness of the products - organoleptically. It was revealed that the use of concentrators did not worsen the organoleptic and physico-chemical parameters of the prototype. It was found that the consumption of 100 g of enriched cupcake due to its chemical composition will ensure the degree of satisfaction of the daily intake of protein by an average of 19%, fat - 8%, carbohydrates - 14%, dietary fiber - 28%, minerals - 3 - 30%, vitamins - 2 - 39%. Thus, it is proved that the use of non-traditional types of raw materials increases the nutritional value of cupcakes and allows you to expand the range of products from wheat flour of the highest grade. The research results showed that the use of enrichment agents is economically justified. While maintaining high indicators of the organoleptic evaluation of the cupcake, acquiring functional properties, the economic efficiency of production can increase, therefore, the volume of product sales will increase.