TECHNOLOGICAL SOLUTIONS TO INCREASE THE NUTRITIONAL VALUE OF CAKE POPS

Abstract

Unusual shaped products with new flavor combinations are becoming a trend in the market of flour confectionery. Cake pops is a flour confectionery product consisting of a crumb biscuit semi-finished product mixed with various types of creams and shaped like a spherical lollipop covered with icing. The purpose of the work: to develop the cake pops technology with the addition of whole grain oat flour and sea buckthorn powder to a crumb biscuit semi-finished product. The objects of the study were cake pops from the crumbs of a semi-finished biscuit product with a partial replacement of premium wheat flour with whole grain oat flour in the amount of 25% (sample No. 1), 50% (sample No. 2), 75% (sample No. 3) and the addition of sea buckthorn powder. The analysis of the nutritional value of the semi-finished product and finished products in comparison with the prototype was carried out, it was shown that the samples with whole-grain oat flour contain dietary fiber and their content increases with increasing content of whole-grain oat flour. Replacing wheat flour with oat flour in the formulation increases the content of nutritionally deficient minerals, especially in samples No. 2 and No. 3. All the developed samples met the requirements for crumbly flour confectionery products in terms of organoleptic parameters.