USE OF MOLASSES CANE OF SUGAR IN CUPCAKE TECHNOLOGY

Abstract

The use of refined raw materials in flour confectionery products of mass consumption, for example, premium wheat flour, white sugar, does not contribute to the enrichment of the diet of consumers with the necessary nutrients.The analysis of modern methods of ensuring the full value of human nutrition is carried out. Adequate nutrition for a modern person can be provided today in three ways. The first way is the presence of fruits and vegetables in the daily diet, the second is the consumption of vitamin and mineral complexes developed by pharmaceutical companies, and the third is the enrichment of food products of mass consumption. The third way has been chosen in many countries of the world.А recipe for cupcake is proposed, in which unrefined types of raw materials were used. It is rice flour and sugarcane molasses.The organoleptic and physicochemical indicators of the finished products were evaluated, as well as the microelement composition of the cupcake, in the recipe of which an unrefined ingredient was used instead of sugar, namely sugarcane molasses.The use of sugarcane molasses instead of sugar in the recipe for rice flour cupcake can significantly improve the organoleptic characteristics of the product. A cupcake made from rice flour and containing sugarcane molasses instead of sugar, has an improved mineral composition. The content of elements of calcium, magnesium, iron, and cuprum is significantly increased in the product. The energy value of 100 g of granulated sugar is 395 kcal, the energy value of molasses is 304 kcal. Replacing sugar in the cake recipe with molasses reduces the calorie content of the finished product by 1.3 times.The use of the proposed formulation in mass production will contribute to the enrichment of flour confectionery products of mass consumption with nutrients and to improving the health of the population.