STUDY OF THERMODYNAMIC INDICATORS OF THE MOISTURE STATE IN EXPERIMENTAL CUPCAKE FORMULATIONS WITH THE ADDITION OF NON-TRADITIONAL RAW MATERIALS USING THE THERMOGRAVIMETRIC ANALYSIS
DOI:
https://doi.org/10.15421/jchemtech.v34i2.355831Keywords:
confectionery, cupcakes, non-traditional raw materials, bound moisture, free moisture, thermogravimetric analysis, derivatograms, freshnessAbstract
The object of research was the technology of cupcake production using non-traditional raw materials. The study focused on investigating the forms of moisture binding in experimental cupcake samples in comparison with the control sample, the “Stolichny” cupcake. The experimental cupcake samples included buckwheat, oat, rye, and corn flours, powders of non-traditional plant raw materials, whey and skimmed milk powder, and beekeeping products, which replaced part of the wheat flour. The inclusion of these ingredients contributed to an increase in the content of vitamins, minerals, and essential amino acids in the experimental cupcake samples. Margarine was also partially replaced with vegetable oils (sesame, pumpkin seed, and walnut oil) to reduce the content of trans-isomers of fatty acids and increase the content of polyunsaturated fatty acids of the ω-3 and ω-6 families. At each stage of the production of experimental cupcake samples, an analysis of biological, chemical, and physical hazardous factors was carried out. A derivatographic study of experimental cupcake samples was carried out using the Q-1000 derivatograph device in the range from 25 to 220 °С. Based on the results of thermogravimetric analysis, it was established that the amount of free moisture in the control sample of the “Stolichnyi” cupcake accounted for 63.0 % of the total amount of moisture. In the experimental cupcake samples, a decrease in the proportion of free moisture was found: “Kunzhutnyi” cupcake – by 1.0, “Moryachok” – by 2.8, “Osinniy Aromat” – by 3.1, “Chornychnyi” – by 3.3, “Mitsnyi Horishok” – by 9.3, “Elitnyi” – by 15.9 and “Medok” – by 17.4 % compared to the control sample.
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