Development of waffle with fat filling using unconventional vegetable raw materials

Keywords: waffles, carob powder, waffle storage, apple powder, quality assessment

Abstract

The object of research: technology for the production of waffles of increased consumer value with a fat filling using non-traditional plant raw materials.

Investigated problem: the problem of the production of new waffles is solved by using a mixture of vegetable-butter and coconut oil, dry skim milk, carob powder, apple powder, cinnamon and ascorbic acid.

Main scientific results: The use of non-traditional raw materials in the fatty filling of waffles increases the organoleptic properties of the products. Waffles have a pleasant taste and aroma due to the content of carob powder, apple powder and cinnamon in the filling. Due to the introduction of unconventional raw materials and herbal additives into the formulations of new products, the amount of total sugars was reduced. The mass fraction of fat also decreased due to the replacement of confectionery fat for waffle fillings with a vegetable-butter mixture and coconut oil. The moisture content of new samples of waffles and waffle sheets is within the established norms. It was found that the finished waffles meet the requirements of the state standard for physical and chemical indicators. The developed score helped to establish that the quality level of the developed waffles is 0.97.

The area of practical use of the research results: food industry enterprises specializing in the production of confectionery.

An innovative technological product: the technology for the production of waffles with a fat filling using non-traditional plant raw materials makes it possible to obtain a new confectionery product of increased consumer value with a balanced composition and high organoleptic properties.

Scope of application of the innovative technological product: confectionery production of dietary products

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Author Biographies

Oksana Haponceva, Kharkiv College of Trade and Economics Kyiv National University of Trade and Economics

Department of Food Technology, Hotel and Restaurant Business

Nataliia Cherevychna, National Aerospace University «Kharkiv Aviation Institute»

Department of Public Administration and Entrepreneurship

Oxana Balashcova, Kharkiv College of Trade and Economics Kyiv National University of Trade and Economics

Department of Food Technology, Hotel and Restaurant Business

Alla Nikolaenko-Lomakina, Kharkiv College of Trade and Economics Kyiv National University of Trade and Economics

Department of Food Technology, Hotel and Restaurant Business

Nataliia Ashtaieva , Kyiv National University of Trade and Economics 202 Klochkivska str., Kharkiv, Ukraine, 61054

Department of Food Technology, Hotel and Restaurant Business

Tetiana Popova, Kharkiv State University of Food Technology and Trade

Department of Merchandising and Goods Expertize

Olena Skyrda, National University of Food Technologies

Department of Restaurant Technology and Ayurvedic Products

Viktoria Kolesnyk, Kharkiv State University of Food Technology and Trade

Department of Commodities in Customs

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Published
2021-04-30
How to Cite
Haponceva, O., Cherevychna, N., Balashcova, O., Nikolaenko-Lomakina, A., Ashtaieva , N., Popova, T., Skyrda, O., & Kolesnyk, V. (2021). Development of waffle with fat filling using unconventional vegetable raw materials. ScienceRise, (2), 87-92. https://doi.org/10.21303/2313-8416.2021.001802
Section
Agricultural and biological sciences