IMPROVING THE CONSUMER PROPERTIES OF CUPCAKES ENRICHED WITH A FOOD ADDITIVE OF COMBINED COMPOSITION

The study focused on optimizing the formulation and improving the production technology of a flour-based confectionery product— cupcakes enriched with a combined food additive based on iron oxide nanoparticles (FeO×Fe₂O₃ NPs) and Laminaria (Laminaria sp.), developed using an innovative technology. The combined food additive (CFA) was created using dry powders of iron oxide nanoparticles and Laminaria SP powder in a weight ratio of 15:85. This additive was designed both as a technological improver and a nutritional fortifier for incorporation into rye cupcakes. The additive is a finely dispersed brown powder with a particle size of approximately 0.2 mm. Its main component, Laminaria, is a brown seaweed that serves as a natural source of macro- and microelements, proteins, vitamins, and other biologically active compounds that contribute to enhancing the nutritional composition of food products. The second component is a mixed oxide of divalent and trivalent iron (FeO×Fe₂O₃ NPs)—a fine dark brown powder with particle sizes of 70–80 nm, odorless and tasteless, possessing a broad range of functional and technological properties. During the recipe development, the optimal ratio of ingredients for cupcakes preparation was determined. It was found that the optimal concentration of CFA is 1.0% of the flour weight, which improved the nutritional value of the final product and provided it with the necessary functional and technological properties. The study also investigated the physicochemical and sensory characteristics of the final product, including: the effect of the combined food additive on gluten properties; dough development and gas formation; the influence of the additive on the structural and mechanical properties of the dough; and its impact on the physicochemical and organoleptic quality indicators of the cupcakes.