SPONGE CAKE ENRICHED WITH BEETROOT POWDER AND CHARD PUREE: NUTRITIONAL AND SENSORY QUALITIES

Abstract

The work investigates the possibility of using beetroot powder and chard puree in the technology of sponge cake with reduced gluten content. Reducing the gluten content in the sponge cakes was achieved by using wheat flour with a reduced protein content (8.2 %), beetroot powder and chard puree. Beetroot (Beta vulgaris L.) and chard (Beta vulgaris var. cicla) are sources of fiber, minerals, flavonoids, alkaloids, triterpenes, carotenoids, saponins and betalains, but semi-finished products from beetroot and chard have not yet been used in the technology of flour confectionery. Wheat flour in the experimental samples was partially replaced by beetroot powder in different proportions (5, 10, 15 and 20 % w/w). Egg products, which are allergens, have been partially replaced by chard puree in different proportions (10, 15, 20 and 25 % w/w). Sponge cake recipe has been determined, which, in terms of the content of nutrients that determine the biological and energy value, as well as sensory properties, is characterized by the most acceptable indicators for dietary flour confectionery products with a reduced gluten content. Chemical composition (content of moisture, protein, fats, carbohydrates, dietary fibers, ash) and energy value of sponge cakes enriched with beetroot powder and chard puree were studied. Adding 15 % beetroot powder and 20 % chard puree to the sponge cake (Sample 3) provides a 36.51 % reduction in fat, a 538.46 % increase in dietary fiber and a 712.5 % increase in ash. Energy value of Sample 3 is 15.76 % less compared to the Control sample. Study was conducted to assess the organoleptic properties of sponge cakes enriched with beetroot powder and chard puree, according to the results of which Samples 3, 4 and the Control sample are characterized by the best indicators. Textural analysis was carried out for indicators of hardness, springiness, cohesiveness and chewiness of sponge cakes. Obtained results made it possible to establish that the addition of 15 % beet powder and 20 % chard puree to the sponge cake recipe (Sample 3) significantly improved the structure indicators (chewiness increased by 2.9 %), compared to the recipe of the Control sample. Results of the conducted research indicate the effectiveness of using beet semi-finished products as potential substitutes for wheat flour and other allergens in confectionery technology. Introduction of the proposed ingredients into the recipe of sponge cakes allows to increase the content of bioactive compounds and ensures a decrease in the content of gluten and egg products.