Quality of energy-reduced muffin produced with whole-grain wheat flour, safe for diabetics’ nutrition

Slavica Grujić, Snježana Božić, Božana Odžaković
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Abstract

The aim of this research was developing a formulation for muffins, produced with whole-grain wheat flour, suitable and safe for nutrition of people with carbohydrate metabolism disorders (diabetics). Recommendations for diabetics’ nutrition were analysed to develop a cake of appropriate quality and safe for consumption. The following matters were determined: (a) the essential parameters of technological and sensory quality of the final product; (b) the nature and quantity of basic ingredients, making five different model-samples of muffins; (c) moisture, ash, fat, salt, starch, protein, fibre and sugar content of cakes; (d) the quality of muffins was evaluated by descriptive sensory analysis; (e) nutritive composition was compared with similar products from the market. The basic chemical composition and the achieved quality of muffin-samples were analysed after production, and the best one was selected, produced combining following ingredients: 32% whole-grain wheat flour; 30% water; 10% skimmed milk; 9% fructose; 5% sunflower oil; 6.5% eggs; 3.2% fatreduced cocoa powder; 3% yeast; 0.3% salt; 0.3% flavours (chocolate, vanilla, rum); 0.16% additives mixture. The cakes had a high overall sensory quality (4.73±0.22 points of possible 5), characteristic regular shape and volume, uniform pores distribution, moderate elasticity and moisture during chewing, uniform dark brown colour, pleasant harmonious aroma and sweetish taste of baked chocolate cake. It was concluded that the muffins were suitable and safe for diabetics nutrition regarding basic ingredients content (whole-grain wheat flour, skimmed milk, fructose, vegetable oil) and nutritional composition with reduced content of: energy 30-54%, fats 30-79%, sugar 67-80%, when compared to five similar chocolate cakes, available on the market.
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采用全麦面粉制作的低能量松饼,对糖尿病患者的营养安全
这项研究的目的是开发一种松饼配方,用全麦面粉生产,适合和安全的营养与碳水化合物代谢紊乱的人(糖尿病患者)。对糖尿病患者的营养建议进行了分析,以开发出一种质量适当且安全的蛋糕供食用。确定了以下事项:(a)最终产品的技术和感官质量的基本参数;(b)基本配料的性质和数量,制作五种不同的松饼模型样品;(c)蛋糕的水分、灰分、脂肪、盐、淀粉、蛋白质、纤维和糖的含量;(d)用描述性感官分析评价松饼的质量;(e)与市场上同类产品的营养成分进行比较。通过对生产后的松饼样品的基本化学成分和达到的质量进行分析,选择出最佳松饼样品,采用以下原料组合生产:32%全麦面粉;30%的水;10%脱脂牛奶;9%的果糖;5%葵花籽油;6.5%鸡蛋;3.2%脱脂可可粉;3%的酵母;0.3%的盐;0.3%口味(巧克力、香草、朗姆酒);0.16%添加剂混合物。该蛋糕整体感官品质较高(4.73±0.22分,满分5分),形状体积规整,气孔分布均匀,咀嚼时弹性和水分适中,色泽深褐色均匀,香气怡人和谐,具有烤巧克力蛋糕的甜味。结果表明,与市面上的5种同类巧克力蛋糕相比,该松饼的基本成分(全麦面粉、脱脂牛奶、果糖、植物油)和营养成分(能量30-54%、脂肪30-79%、糖67-80%)均降低,适合糖尿病患者食用。
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