DEVELOPMENT AND EVALUATION OF QUALITY CHARACTERISTICS OF SUGAR-FREE SPONGE CAKE

ODSROK

Abstract

The use of local vegetable and berry raw materials, as well as their processed products in food systems is one of the important areas for food industry enterprises and public catering of various formats in terms of environmental and economic benefits. The purpose of the work was to develop recipes for baked and finishing semi-finished products for the preparation of sugar-free sponge cake. The study considered the possibility of replacing sugar in the sponge cake semi-finished product recipe. A sponge cake with a finishing semi-finished product based on local berry and vegetable raw materials is proposed. The justification for the raw materials used was based on biological value, affordability, and the use of traditional cooking technologies. The baked sponge semi-finished product was prepared with a complete replacement of white sugar with honey. The finishing semi-finished product was prepared using pumpkin fruits and honeysuckle berries. Generally accepted methods according to the requirements of OST 10-060-95 were used as analysis methods. As a result of the analysis of the quality of the baked semi-finished product, it was found that replacing white sugar with honey allows us to get a semi-finished product that is easy to mold. The molded round semi-finished product is characterized by the correct shape. The edges are evenly cut, without burning, the cross-section has uniform porosity. The taste and smell are pleasant, compared to the semi-finished product based on sugar. The taste is less sweet. The color is more saturated golden. According to the physicochemical indicators, the baked semi-finished product met the regulatory requirements. With a complete replacement of sugar with honey, the sucrose level in the baked semi-finished product decreased by 19 %. When developing finishing semi-finished products, the possibility of replacing white sugar in the honeysuckle puree with honey in a ratio of 1: 0.4 was shown. Finishing semi-finished products from pumpkin puree and honeysuckle puree met the established requirements for all quality indicators. The proposed sponge cake has good organoleptic characteristics, meets the standards for physicochemical quality indicators. The energy value, compared to traditional products, is reduced by an average of 7 %.