Chocolate biscuit technology of reduced energy value
DOI:
https://doi.org/10.31617/2.2022(41)10Keywords:
confectionery, cherub, biscuit, erythrol, stevia extract, blueberry powder, flour confectionery of low energy valueAbstract
Introduction. Every year in Ukraine the number of supporters of a healthy lifestyle increases. Nutrition is a global socio-economic problem that needs to be comprehensively studied.
Problem. The high content of sugars in the human diet is harmful and increases the risk of coronary heart disease. Creating low-calorie flour confectionery products through the use of non-traditional vegetable raw materials is one of the main ways to solve this problem today.
The aim of the workis to develop the technology of chocolate biscuit of low energy value with the use of cherub and blueberry powders, sweetener "SoloSvit Stevia+" and dark chocolate.
Methods. Used: cherub powder, sweetener "SoloSvit Stevia+"; blueberry powder. The recipe for the Prague biscuit was chosen for control.
A 5-point scale was developed for the sensory evaluation of the quality of the studied chocolate biscuit.
Results. To determine the rational concentration of adding cherub powder and dark chocolate instead of cocoa and blueberry powder, technological variants of the studied samples were tested: sample 1 – replacing 50 % cocoa powder with cherub powder and replacing 50 % sugar with sweetener and carob; sample 2 – biscuit with cherub powder, cocoa powder, dark chocolate and blueberry powder and replace 100 % sugar with sweetener and carob; sample 3 – biscuit with cherub powder and replacement of 100 % sugar with sweetener.
According to the results of the study of organoleptic parameters, the best was sample 2 (biscuit "Carat"), the average score of which was 4.9 points.It quadrupled the content of dietary fiber, as well as mineral elements and vitamins, including folic acid and pyrodoxine.
Due to the removal of sugar from the recipe of the sponge cake, the carbohydrate content is reduced by 32.9 % and the energy value by 19.55 % compared to the control.
Conclusions. It was developed technology and recipe for chocolate biscuit by adding cherub powder, sweetener "SoloSvit Stevia+", dark chocolate and blueberry powder, which improves the organoleptic properties of biscuit "Carat", increases nutritional value while reducing energy value.
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