Affiliation:
1. Dnipro State Agrarian and Economic University
2. State Agrarian and Economic University
Abstract
The work shows the expediency of using pumpkin malt in the production of chocolate paste. The novelty consists in the creation of an innovative product with a balanced composition and an ideal ratio of filler (pumpkin malt) to chocolate mass. The developed recipe has increased nutritional value and high quality, confirmed by organoleptic indicators. Due to the addition of pumpkin malt, the content of protein, fiber and essential substances in the chocolate paste increases. In the course of experimental research, the quantitative presence of macro- and micro-elements, proteins was determined, and the composition of the amino acid crust of pumpkin malt was analyzed. The developed product is recommended for consumption by people who take care of their health, people with diabetes, athletes, children and generally all segments of the population.
Publisher
State Scientific Institution - Ukrainian Institute of Scientific and Technical Expertise and Info
Reference68 articles.
1. Sobirjonovna, S. S., & Kamaridinova, F. (2021). Analysis of Chocolate Paste Market Demand from the Perspective of Navoi, Uzbekistan. International Journal of Innovative Analyses and Emerging Technology. 1(6), 34–42. Retrieved from: https://openaccessjournals.eu/index.php/ijiaet/article/view/579.
2. Quispe-Chambilla, Lucero, Augusto Pumacahua-Ramos, David Choque-Quispe, Francisco Curro-Pérez, Hilka Mariela Carrión-Sánchez, Diego E. Peralta-Guevara, Mery Luz Masco-Arriola, Henry Palomino-Rincón, & Carlos A. Ligarda-Samanez. (2022). Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi. Foods. 11 (8), 1142. https://doi.org/10.3390/foods11081142.
3. Pamela Makafui Amevor, Damian Laryea & John Barimah. (2018). Sensory evaluation, nutrient composition and microbial load of cashew nut–chocolate spread. Cogent Food & Agriculture. 4, 1. https://doi.org/10.1080/23311932.2018.1480180.
4. Albandary, Ahmed, Fatemah Albandary, & Amit K. Jaiswal. (2022). Chocolate: Health, Processing, and Food Safety. A Glance at Food Processing Applications. IntechOpen. https://doi.org/10.5772/intechopen.104819.
5. Gunnars, K. (2021). 7 Proven Health Benefits of Dark Chocolate. Retrieved from: https://www.healthline.com/nutrition/7-health-benefits-dark-chocolate.
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献