JUSTIFICATION OF THE USE OF INGREDIENTS IN THE RECIPE OF A LOW-CALORIE CHOCOLATE SPONGE CAKE

Abstract

Biscuit, as a flour confectionery product, which contains high-calorie ingredients (butter, eggs, sugar, cocoa powder) cannot be classified as low-calorie products. In order to obtain a low-calorie product, high-calorie products were replaced with lower-calorie raw materials. Sugar was replaced with the Prebiosweet sugar substitute with zero calories; part of the pre-mium wheat flour was replaced with corn flour with a calorie content of 331 kcal (in a ratio of 1:3), butter was replaced with vegetable oil (in a ratio of 1:1); eggs – for apple pomace; partially cocoa powder is applied to carob (in a ratio of 1:2). The paper presents the results of the chemical composition of three samples of chocolate sponge cake in comparison with the control sample, obtained by the calculation method. The reduction in caloric content in sample No. 2, compared with the control sample, was 27 %. In samples No. 3 and No. 4, the reduction in caloric content was 42.8 % and 63 %, respectively. In comparison with the con-trol sample (sample No. 1), their energy value is reduced by more than 30 %. The results ob-tained do not allow these samples to be considered low-calorie, since they contain more than 40 kcal per 100 g of product. However, in accordance with GOST R 55577-2013, chocolate biscuits are classified as low-calorie foods. The ratio of proteins, fats and carbohydrates in a balanced diet should correspond to a ratio of 1:1:4, that is, 1 part of the proteins in the diet should contain the same amount of fat and 4 times more carbohydrates. According to the re-sults of the conducted studies, sample No. 4 is the most balanced, in which this ratio is 1:1:4.2.