Optimization of the prescription composition of cupcakes enriched with the food additive of the combined composition

The object of research: The producing technology of cupcakes with improved consumer properties through the use of the Kombu combined food additive. Investigated problem: The formation of the quality characteristics of cupcakes using the Kombu additive is aimed at improving the functional and technological properties, as well as enhancing the nutritional and biological value of the flour-based confectionery product – cupcakes. To achieve this goal, the following tasks must be completed: investigate the chemical composition of the Kombu combined food additive; determine the effect of Kombu on the sensory, structural-mechanical, and physicochemical characteristics of the experimental samples of the flour-based confectionery product – cupcakes; determine the optimal amount of Kombu and develop a recipe for cupcakes. The main scientific results: The chemical composition of the Kombu combined food additive was studied. During the experiment, the optimal concentration of Kombu was determined, which is 1.0 % of the weight of wheat flour. This amount of Kombu does not cause negative changes in the texture of the cupcakes and provides the best sensory indicators. Cupcakes enriching with Kombu helps improve the nutritional profile of the finished product. The area of practical use of the research results: Food industry enterprises specializing in the production of flour-based confectionery products use a mixture of rye and wheat flour with the addition of food additives. Innovative technological product: The nutrient profile and quality indicators of cupcakes obtained using an improved technology with the Kombu combined food additive. Scope of the innovative technological product: Improving the quality, increasing nutritional value and expanding the range of flour confectionery products on the Ukrainian market by enriching them with indispensable components and functional ingredients.