JUSTIFICATION OF THE USE OF CEREAL-FISH ADDITIVE IN THE FORMULATION OF «PRAGUE» CAKE

BJXZOR

Abstract

The research on the use of cereal-fish additive (CFA) consisting of a mixture of wheat groats and spawning scales of herring (Clupea harengus membras) with its caviar glued to it, taken in mass ratios 1:3, which was dried and ground to flour and further used in the recipe of biscuit semi-finished product on the basis of which the cake ‘Prague’ was prepared, was carried out.

Experimental (with the addition of CFA) and control (without CFA) samples of biscuits and similar samples of cake ‘Prague’ made on their basis were investigated. Organoleptic, physico-chemical and textural parameters of experimental and control samples of confectionery products were determined. It was determined that the addition of CFA (replacing 20% of wheat flour in the recipe) in experimental samples of biscuits contributes to an increase in the mass fraction of protein, fat and total ash (including calcium), with a decrease in moisture and carbohydrates, compared with the control. It was shown that the experimental biscuit samples had more acceptable texture parameters such as hardness -11.1±1.2 N, adhesiveness - 0.20±0.1 mJ, chewiness - 53.9±2.7 mJ compared to the control, respectively: 14.1±1.0 N; 0.0 mJ; 67.4±5.0 mJ. Wettability of experimental biscuit samples was more by 21% compared to control. It was noted that the experimental samples of confectionery products had a more intense cocoa flavour and were less sweet, while having more airy texture compared to the control, fish   tastes was absent. The use of CFA contributes to the reduction of ecological load and involvement of practically unused ‘local’ fish raw materials in the industrial production of various food products, including confectionery.