Evaluation of cupcakes bioavailability and nutritional value

Voronezh State University of Engineering Technologies, Department of Bakery, Confectionery, Pasta and Grain Processing Technologies, 394036 Voronezh, Russia

^* Corresponding author: elena6815@yandex.ru

Abstract

Numerous studies aimed at expanding the production of domestic healthy food products meet the objectives of national programs and projects implemented at the state level. Flour confectionery products are known to be an integral part of the food basket of our country's inhabitants. Therefore, the use of non-traditional vegetable raw materials with a high content of fiber, vitamins, and minerals in their manufacture is an important research field. In addition, these technologies are resource-saving and allow expanding the range of products for specialized and therapeutic purposes, including those for people with gluten intolerance. However, it should be mentioned that the introduction of additional raw materials is an interference with the traditional cooking technology and may affect the finished product quality, which requires additional research. Therefore, the effect of biologically active components on the bioavailability and nutritional value of a cupcake enriched with non-traditional types of raw materials was studied in the work. The ciliates P. caudatum were used as a test object for assessing the studied samples bioavailability. In addition, indicators of nutritional and energy value were determined in finished products. The studies carried out proved that the use of whole wheat flour, grape seed flour, sesame oil and sesame seeds in the production of cupcakes helps to increase its biotic potential, biological and nutritional value.