Improvement of cupcake technologies adapted for gluten enteropathy

Abstract

The effect of a composite mixture of rice, corn and pumpkin flour on organoleptic and physical and chemical parameters of gluten-free cupcakes has been studied. The optimal ratio of the ingredients has been selected and the technology for preparing the developed gluten-free cakes from the following composite mixtures has been worked out: corn / rice is 1:1; corn / pumpkin is 1:1; flaxseed / rice is 1:2, 3. Physical and chemical studies have shown that the moisture content in three experimental samples of gluten-free cakes is 13.5 % in sample No. 3, 14.1 % in sample No. 6; 16.5 % in sample No. 9.The sugar content in the studied objects is 24.7 % in sample No. 3, 25.0 % in sample No. 6, 24.1 % in sample No. 9. The ash content in the samples is 0.02 % in No. 3, 0.02 % in No. 6, 0.05 % in No. 9, respectively. The fat content of the test samples is 27.5 % in No. 3, 27.3 % in No.6, 21.8 % in No. 9, respectively, which exceeds the permissible norm (22.0 %) for samples No. 6 and No. 9, this is due to the fact that the nutritional value of fat in pumpkin and flaxseed flour is higher relative to wheat flour. The alkalinity content in the experimental samples is 1.3 degrees in No. 3, 1.3 degrees in No. 6, 1.7 degrees in No. 9, respectively. The developed products have high nutritional and energy values and considered to be high-caloric, and they are enriched with macro- and microelements.

Keywords

• celiac disease
• diet food
• rice flour
• pumpkin flour
• corn flour
• gluten-free confectionery
• gluten enteropathy
• medicinal nutrition