Development of a recipe and technology for a reduced-calorie chocolate sponge cake

Fat is one of the essential components of the taste of food, but excessive fat intake can cause obesity, metabolic syndromes and an imbalance of the intestinal flora. In pursuit of a healthy diet, the food industry has focused on the production of low-fat/calorie and high-fiber foods. The purpose of the study was to develop a recipe and technology for the production of low-calorie chocolate sponge cake. To do this, part of the premium wheat flour was replaced with corn flour, sugar – with Prebiosweet sweetener, eggs – with freshly frozen apple pomace, part of cocoa powder – with carob. The changes made in the biscuit recipe had an impact on the technological process. Due to the replacement of butter with vegetable oil, the whipping operation is excluded. An additional operation was introduced to prepare macerate of apple pomace in vegetable oil to preserve the nutritional value and improve the technological properties of apple raw materials. At the same time, when preparing macerate, the heating temperature should not exceed 40 ° C in order to preserve vitamins and other nutrients contained in apple pomace. Replacing eggs with apple pomace rich in pectin made it possible to eliminate the whipping operation. Also, the changes made in the formulation had an impact on the duration and temperature of baking, which, in comparison with the control sample, were reduced: the baking time was 20 minutes. and the baking temperature is 160-170 ° C. Thus, the proposed recipe allows you to create a more useful alternative to the traditional chocolate sponge cake, while maintaining its pleasant taste and texture. The use of apple pomace and corn flour not only reduces the calorie content, but also increases the nutritional value of the product due to the content of pectin, fiber and other useful compounds.