PROSPECTS FOR THE USE OF PEANUTS IN THE PRODUCTION OF CUPCAKES

doi: 10.25712/ASTU.2072-8921.2021.02.003

Abstract

Cupcakes are in steady demand and this segment in the group of flour confectionery products gets from 7 % to 12 % of products. However, in the composition of cupcakes, there is an insufficient amount of minerals, vitamins and other biologically active components. Therefore, the enrichment of cupcakes, in particular the use of peanuts in their production, is a favorable trend aimed at a healthy diet. In this work, we studied the modes of roasting peanuts in order to reveal their taste characteristics, give them shine, caramel color and nutty smell. The recommended roasting temperature was 170-175  ºC, duration - 10-15 minutes. The peanut kernels fried at the specified mode were used for making cupcakes. Peanuts were added in an amount of 5 %, 10 % and 15 % to the weight of the flour. It was found that when peanuts were added, the cupcakes acquired a pleasant nutty taste and aroma. The permissible dosage of peanuts was 15 %. The addition of peanuts will not only help to expand the range of flour confectionery products, but also to obtain a product enriched with polyunsaturated fatty acids, essential amino acids and vitamins