A new range of flour confectionery products using non-traditional plant raw materials

Abstract

The article shows the possibility of producing food supplements and products using arugula (Eruca sativa) – non-traditional plant raw material rich in natural biologically active substances. It is estimated that the calorie content of arugula is 60% less compared to other vegetables, the highest amount of vitamins therein is represented by vitamin C (ascorbic acid) - 60 mg, vitamin K - 108.6 mkg., vitamin A - 119 mkg, vitamin B₉ - 40 mkg. Of mineral substances, calcium - 160 mg, potassium 370 mg, phosphorus - 65 mg. The technology of arugula food supplement and a new range of flour confectionery products - cupcakes and cake biscuits - was developed. Their physico-chemical indicators were determined. It is shown that  the mass fractions of moisture in cupcakes and cake biscuits were 32% and 37%, respectively; alkalinity - respectively 1.8 degrees and 1.2 degrees; and swelling capacity - 200% and 175%, respectively, which complies with the requirements established by normative-technical documentation. Microbiological indicators of new products, which are within normal limits, were also determined. It has been shown that the use of an arugula food supplement results in an extended storage life for flour confectionery products.