Muffin technology using Vícia fába bean protein concentrate
DOI:
https://doi.org/10.31617/2.2024(52)07Keywords:
protein concentrate, Vicia faba beans, cupcakes, natural sweetener, glycemic index, calorie content.Abstract
The development of cupcake technology using legume protein concentrate and replacing part of the sugar with a natural sweetener is an urgent task. Given that legume proteins contain a significant amount of essential amino acids, which are almost absent in cereal flour proteins, adding legume protein concentrate to the recipe of flour confectionery improves the chemical composition and overall protein quality of the final product. The purpose of the article is to scientifically substantiate and develop the technology of cupcakes with reduced glycemic and calorie content for special dietary consumption using Vicia faba bean protein concentrate. The subjects of the study are Vicia faba bean protein concentrate; a sweetener composition consisting of stevia extract and erythritol "Sweet Stevia" (1:1) Green Leaf; model cupcake samples. The organoleptic assessment of the quality of the samples was investigated by the method of profile analysis with an assessment of the intensity of individual characteristics on a 5-point scale and the construction of quality polygons. The cupcakes were evaluated by the glycemic index, which was calculated using the method developed by Dorohovich A.M. The general chemical composition and energy value of the studied cupcakes were determined using standard methods. The article substantiates and confirms the scientific hypothesis regarding the effectiveness of replacing part of the wheat flour with protein concentrate of Vicia faba beans and partially replacing part of the sugar with a natural sweetener to create a cupcake with reduced glycemic index and calorie content. Cupcake recipes with the replacement of 30, 40, 50% of flour with protein concentrate of beans were studied. The recipe for the "Stolichny" cupcake was taken as the basis. The organoleptic properties of the resulting cupcakes were evaluated using a 30-point scale and the area of quality polygons. The "Protein" cupcake with the replacement of 30% of flour with protein concentrate and 50% of sugar with natural sweetener "Sweet Stevia" had the best indicators. The social effect of implementing the developed cupcake technology is to provide the population with a product for daily consumption with reduced glycemic index and calorie content with a high content of vegetable proteins.
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