IMPROVEMENT OF APPLE BUTTER CAKE FILLINGS BY THE ADDITION OF ARONIA MELANOCARPA AND HIPPÓPHAE RHAMNOÍDES PUREE

Abstract

This article considers the possibility of using black chokeberry (Aronia melanocarpa) and seabuck-thorn (Hippóphae rhamnoídes) puree in cake fillings. The purpose of the work was to improve vari-ous formulas of cake fillings with the addition of these berries, which are known to possess high nutritional values. The crushed black chokeberry and seabuckthorn fruits were introduced into the filling formula instead of apple butter. The 20, 40, 60 and 80% dosages of the additives to the total weight were studied. A filling with apple butter without the addition of black chokeberry and sea-buckthorn was used as a reference sample. It is established that the addition of black chokeberry and seabuckthorn puree in the amount of 20% of the apple butter volume has a positive effect on the organoleptic characteristics of a cake filling. The investigation of the physicochemical parameters of the filling samples has shown that the addition of the puree increases the acidity and moist tex-ture of the fillings, at the same time as decreasing the mass fraction of sugar and calorie content. It is shown that the investigated additives enrich cake fillings with vitamin C. Thus, its content in the cake fillings under study reached 23,5 mg% and 3,2 mg% after the introduction of seabuckthorn and black chokeberry, respectively.