Використання гелю насіння чіа в технології кексів зі зниженим вмістом жиру

Abstract

Запропоновано спосіб отримання гелю насіння чіа, який передбачає гідратацію насіння за гідромодуля 1:10 впродовж не менше 10·60 с. Установлено, що внесення такого гелю замість частини жирового компонента сприяє збільшенню пористості кексів, підвищенню їх вологості та зменшенню втрат маси під час випікання. Відзначено зростання лужності готової продукції. Установлено, що кекси з вмістом гелю насіння чіа до 25% мають хороші органолептичні характеристики. На основі проведених експериментальних досліджень для зниження жироємності кексів рекомендовано заміняти в їх рецептурі 25% жирового компонента гелем насіння чіа.

Significant segment of the domestic confectionery industry today is flour products (55,3%), among which cupcakes are very popular. Because of the fact that modern trends in nutrition focus on the healthy food consumption, manufacturers for their products competitiveness increasing pay considerable attention to providing it with nutraceutical properties. This problem solution can be realized by products’ sugar and fat content reducing; enrichment additives use; replacement of synthetic origin technological additives with natural ones, etc. Cupcakes recipe composition feature is the high fat content, it is more than 20%. As a fat component during cupcakes production, margarine products are most often used, which are harmful for the consumer’s health and it makes research of its share reducing in the recipe relevant. In the presented materials, it is proposed to replace the fat component proportion in cupcakes recipe with chia seeds gel. For technological parameters substantiation of such gel obtaining, the seeds hydration rational duration and its ratio to water were determined by the additive ability to moisture retaining (moisture-retaining power) under different conditions. As a result of research it is found that for the chia seeds studied sample hydration it is necessary to keep it in water for at least 10 min at hydromodule of 1:10. Under these conditions the maximum development of hydrophilic properties by seeds occurs and the resulting system does not contain free moisture. The resulting gel is introduced during cupcakes production instead of the fat component part and physical and chemical and organoleptic characteristics of the product’s quality are assessed. It is found that the additives addition increases the cupcakes porosity, their humidity and reduces losses during baking. The obtained effect can be explained by the fact that the substances that are part of the gel and seeds have good surfactant and moisture-retaining properties. There is the finished product alkalinity increasing, which can be explained by recipe fatty component decreasing that can be a source of free fatty acids, while chia seeds gel pH value is close to neutral one. Organoleptic assessment of the cupcakes studied samples shows that the samples with up to 25% of chia seeds gel have favorable characteristics. On the base of the conducted experimental researches it is recommended to replace 25% of fatty component in cupcakes recipe with chia seeds gel for cupcakes’ fat content decreasing.