Sponge cake for nutrition of women in the preconception preparation period
Annotation
The aim of this study was to develop a technology for producing a sponge cake free of added sugar, enriched with iodine, and recommended for women during pre-pregnancy preparation. Wakame seaweed was selected as a source of iodine. Jerusalem artichoke and date syrups were used to reduce the amount of added sugar. A study of the effect of wakame powder and Jerusalem artichoke and date syrups on the sponge cake's quality indicators showed no significant impact on the physicochemical parameters of the sponge cake. At the same time, the sponge cake acquired specific, unique organoleptic properties – a creamy taste in samples with Jerusalem artichoke syrup and a caramel flavor in samples with date syrup. The seaweed flavor was mild, with a slight marine aroma. As a result of the research, two samples of sponge cakes were developed with the addition of wakame seaweed powder at a rate of 5.6% of the flour weight and with the sugar completely replaced with syrup: Morskoy Briz with Jerusalem artichoke syrup and Vostochny Briz with date syrup. An analysis of the calculated nutritional value revealed that consuming 100g of each Morskoy Briz and Vostochny Briz sponge cakes will satisfy a woman's daily iodine requirement by 81.5% and 85.0%, respectively. Due to the wakame seaweed included in the recipe, the sponge cakes are enriched with dietary fiber by 11.5% and 6.0%, respectively, while replacing sugar with Jerusalem artichoke and date syrups has reduced the mono- and disaccharide content by 40%.
Keywords
Постоянный URL
Articles in current issue
- Thermodynamic modeling and environmental effectiveness of a solar adsorption refrigeration unit for use in the Moscow region
- Simulation of a cryostatic crisis by superfluid helium in flat heat-generating elements within a vertical channel
- Flexibility of APG processing under composition variability
- Optimizing the maturation process of muscle tissue of mirror carp (Cyprinus Carpio) and silver carp (Hypophthalmichthys Nobilis) using maturation intensifiers
- The anthropogenic impact on food safety of wild-grown berries of the Vaccinium genus
- Shelf life of a fermented milk drink based on buttermilk using a consortium of lactic acid and propionic acid microorganisms
- Technology of probiotic feed additive for pet animals using brewer's spent grain
- Technology for the production of a functional urbech using by-products from fruit and berry processing
- Food use of some aquatic plants form the Kaliningrad region
- Thermophysical properties of natural food colourants. Part 1. Experi-mental determination of the density of black carrot juice for technologi-cal calculations