Cite as APA style citation
Perepelycja M., Magolova A. Tehnologija shokoladnogo biskvita znyzhenoi' energetychnoi' cinnosti. Mizhnarodnyj naukovo-praktychnyj zhurnal "Tovary i rynky". 2022. № 1 (41). S. 116-126. https://doi.org/10.31617/2.2022(41)10

FREE FULL TEXT (PDF)

UDC 664.65/.68:663.914

DOI: https://doi.org/10.31617/2.2022(41)10

Myroslava PEREPELYTSIA Ця електронна адреса захищена від спам-ботів. вам потрібно увімкнути JavaScript, щоб побачити її. ORCID: 0000-0002-0390-0720		PhD(Technical Sciences), Associate Professor, Associate Professor at the Department of Technologies and Organization of Restaurant Business of StateUniversity of Trade and Economics 19, Kyoto St., Kyiv, 02156, Ukraine
Alina MALOHOLOVA Ця електронна адреса захищена від спам-ботів. вам потрібно увімкнути JavaScript, щоб побачити її.		Master of Food Technology of StateUniversity of Trade and Economics 19, Kyoto St., Kyiv, 02156, Ukraine

CHOCOLATE BISCUIT TECHNOLOGY OF REDUCED ENERGY VALUE

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.
Keywords: confectionery, cherub, biscuit, erythrol, stevia extract, blueberry powder, flour confectionery of low energy value.

REFERENCES

1. Mazaraki, A. A., Kravchenko, M. F., Demichkovs’ka, M. P. et al. (2012). Tehnologija produktiv harchuvannja funkcional’nogo pryznachennja [Functional food technology]. M. I. Peresichny (Ed.). Kyi’v: Kyi’vs’kyj nacional’nyj torgovel’no-ekonomichnyj universytet [in Ukrainian].
2. Drobot, V. I., Gryshhenko, A. M., Teslja, O. D. et al. (2016). Innovacijni tehnologii’ dijetychnyh ta ozdorovchyh hlibobulochnyh vyrobiv [Innovative technologies of die­tary and health bakery products]. V. I. Drobot (Ed.). Kyi’v: Kondor [in Ukrainian].
3. Abramova, A. G. (2016). Udoskonalennja tehnologii’ biskvitiv ponyzhenoi’ glike­michnosti ta kalorijnosti shljahom vykorystannja cukrozaminnykiv novogo pokolinnja [Improving the technology of low glycemic and caloric biscuits through the use of new generation sugar substitutes]. Extended abstract of Candidate’s thesis. Kyi’v: Nacio­nal’nyj universytet harchovyh tehnologij [in Ukrainian].
4. Dorohovich, V. V., Doroshenko, T. V., Sulima, V. S., & Donc’, A. S. (2018). Vizna­chennja mozhlivostіzastosuvannja mal’titolu, іzomal’titolu, eritritolu v tehnologіїprjanikіv [Determining the possibility of using maltitol, isomaltitol, erythritol in gin­gerbread technology]. Hlebnyj i konditerskij biznes – Bread and confectionery business, 5(58), 28-29 [in Ukrainian].
5. Dorohovych, V. V., & Abramova, A. G. (2017). Rozroblennja biskvitiv dijetychnogo pryznachennja na osnovi cukrozaminnykiv novogo pokolinnja [Development of die­tary biscuits based on new generation sugar substitutes]. Naukovi praci NUHT – Scientific works of NUFT. (Vol. 23), 3, 217-227 [in Ukrainian].
6. Campbell, D. A., & Bell, N. L. (2021). Acceptability of Low-Fat, Sugar-free Cakes: Effect of Providing Compositional Information During Taste-Testing: A review. Journal of the American Dietetic Association. DOI: 10.1016/S0002-8223(01)00092-X [in English].
7. Homych, G. P., & Tkach, N. I. (2014). Vykorystannja vidhodiv dykorosloi’ syrovyny u kondyters’komu vyrobnyctvi [Use of wild raw material waste in confectionery pro­duction]. Harchova nauka i tehnologija – Food science and technology, 1(26), 52-57 [in Ukrainian].
8. Radchenko, A. E., Djukareva, G. I., Sokolovs’ka, O. O., & Bilec’ka, Ja. O. (2018). Formuvannja jakosti biskvitiv iz elaminom ta steviozydom [Formation of quality of bis­cuits with elamine and stevioside]. Harkiv: HDUHT [in Ukrainian].
9. Syrohman, I. V., & Fil’, M. I. (2008). Sposib vyrobnyctva biskvitnogo napivfabrykatu [Method of production of biscuit semi-finished product]. PatentUA, № u200804712 [in Ukrainian].
10. Kravchenko, M., Piddubnyj, V., & Romanovs’ka, O. (2017). Strukturno-mehanichni vlas­tyvosti biskvitnogo tista z boroshnom "Zdorov’ja" [Structural and mechanical properties of biscuit dough with "Health" flour]. Mizhnarodnyj naukovo-praktychnyj zhurnal "Tovary i rynky" – International Scientific and Practical Journal "Commo­dities and Markets", 2(23), 86-96 [in Ukrainian].
11. Svidlo, K. V., Korzun, V. N., & Antonjuk, I. Ju. (2011). Sposib vyrobnyctva biskvitnogo napivfabrykatu "Uljublenyj Praz’kyj" z vykorystannjam dijetychnyh dobavok [Methodofproductionofbiscuitsemi-finishedproduct"FavoritePrague" usingdietarysupplements].PatentUA, № u201103967 [in Ukrainian].
12. Abramova, A. G. (2016). Udoskonalennja tehnologii’ biskvitiv ponyzhenoi’ glike­michnosti ta kalorijnosti shljahom vykorystannja cukrozaminnykiv novogo pokolinnja [Improving the technology of low glycemic and caloric biscuits through the use of new generation sugar substitutes]. Kyi’v: Nacional’nyj universytet harchovyh tehnologij [in Ukrainian].
13. Dorohovych, V. V. (2017). Innovacijni tehnologii’ boroshnjanyh kondyters’kyh vyrobiv zi znyzhenoju kalorijnistju [Innovative technologies of low-calorie flour confectionery]. Naukovi praci NUHT – Scientific works of NUFT. Vol. 23, 4, 199-206 [in Ukrainian].
14. Tkachenko, A. S. (2015). Formuvannja spozhyvchyh vlastyvostej pechyva cukrovogo pidvyshhenoi’ harchovoi’ cinnosti [Formation of consumer properties of sugar cookies of high nutritional value]. Candidate’s thesis. L’viv: L’vivs’ka komercijna akademija [in Ukrainian].
15. Bojdunyk, R. M. (2014). Perspektyvy vykorystannja kerobu v kondyters’kij promys­lovosti [Prospects for the use of cherubs in the confectionery industry]. Visnyk L’viv­s’koi’ komercijnoi’ akaemii’. Serija: Tovaroznavcha – Bulletin of the Lviv Commer­cial Academy. Series: Commodity. (Issue 14), (pp. 117-121). L’viv: vyd-vo LKA [in Ukrainian].
16. Bojdunyk, R. M. (2016). Perspektyvy vykorystannja plodiv rizhkovogo dereva u vyrob­nyctvi vafel’nyh tortiv. Aktual’ni problemy ekonomiky i torgivli v suchasnyh umovah jevrointegracii’ [Prospects for the use of locust bean fruit in the production of waffle cakes. Actual problems of economy and trade in the modern conditions of European integration]. Tezy dopovidej naukovoi’ konferencii’ profesors’ko-vykladac’kogo skladu i aspirantiv navchal’no-naukovogo kompleksu "Akademija" – Abstracts of reports of the scientific conference of teaching staff and postgraduate students of the educational and scientific complex "Academy". L’viv: "Rastr-7" [in Ukrainian].
17. Abramova, A. (2020). Improving the technology of sponge cake for dietary and func­tional purposes.6th International scientific and practical conference "Open Science: Interesting Events for 2020". Primedia Elaunch LLC, USA, Chicago [in English].
18. Chornycja svizha. Tehnichni umovy [Freshblueberries. Specifications]. DSTU 691:2004. https://dnaop.com/html/33836/doc [in Ukrainian].
19. Zbirnyk receptur boroshnjanyh kondyters’kyh i zdobnyh bulochnyh vyrobiv [Collec­tion of recipes for flour confectionery and buttery bakery products]. (2018). Kyi’v: ProfKnyga [in Ukrainian].
20. Vyroby kondyters’ki. Pravyla pryjmannja, metody vidboru ta pidgotovky prob [Collec­tion of recipes for flour confectionery and buttery bakery products]. DSTU 4619:2006. https://dnaop.com/html/33836/doc [in Ukrainian].
21. Vasylechko, V. O., Lomnyc’ka, Ja. F., Skorobogatyj, Ja. P., & Buzhans’ka, M. V. (2020). Harchova himija: analiz ta himichnyj sklad harchovyh produktiv [Food che­mistry: analysis and chemical composition of food products]. L’viv: Vyd-vo L’viv­s’kogo torgovel’no-ekonomichnogo universytetu [in Ukrainian].
22. Pro zatverdzhennja Norm fiziologichnyh potreb naselennja Ukrai’ny v osnovnyh har­chovyh rechovynah i energii’ [About the approval of Norms of physiological needs of the population of Ukraine in the basic nutrients and energy]. https://zakon.rada.gov.ua/laws/show/z1206-17#Text [in Ukrainian].