DEVELOPMENT AND OPTIMIZATION OF THE FORMULATION OF CAKES WITH THE ADDITION OF SWEET POTATO FLOUR
Abstract
The scientific achievements of scientists and practitioners on the use of sweet potato processing products in the production of food products are summarized. As a result of studying the nutritional value of sweet potatoeswith orange and purple pulp and dogwood and chokeberry berries, the feasibility of using them in the formulationof cakes as a source of dietary fiber, vitamins, macro- and microelements, phenolic and pectin substances and other biologically valuable compounds has been proven. The positive effect of sweet potato flour and berry powders on the organoleptic properties and nutritional value of muffins was experimentally established. When conducting a tasting evaluation of the proposed muffin variants, the most optimal were samples with the replacement of wheat flour and sugar by 30 % sweet potato flour and 5 % berry powder. Recipes for muffins “Golden Autumn” were developed with the addition of 30 % sweet potato flour with orange pulp and 5% dogwood powder and “Lilac” – 30% sweet potato flour with purple pulp and 5 % chokeberry powder to replace wheat flour and sugar. It was proven that such a ratio of sweet potato flour and berry powders contributes to improving the taste and color properties of products, reducing energy value and balancing them in terms of nutritional and biological value. The obtained data allow us to conclude that the use of flour from sweet potatoes with orange and purple pulp and powders from dogwood and chokeberry in the production of butter muffins is promising.
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