Uman National University | today: 12/25/2025
| Author(s) |
Lubych V.V., Candidate of Agricultural Science, Lecturer of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine Novikov V.V., Candidate of Technical Sciences, , Zheliezna V. V., Candidate of Agricultural Sciences, , |
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| Category | The Agronomy | ||
| year | 2025 | issue | Issue 107 part 1 |
| pages | 54-77 | index UDK | 664.664.4-047.44:664.849:635.621 | DOI | 10.32782/2415-8240-2025-107-1-54-77 (Link) |
| Abstract | The aim was to develop a cake recipe enriched with fresh pumpkin straw. The object of this study is the technology of cake production. According to the proposed research hypothesis, the addition of fresh pumpkin straw to cakes will allow for an expansion of the range of finished products. Increasing the proportion of pumpkin straw will reduce the amount of simple carbohydrates present in traditional cake recipes. Therefore, an increase in the biological value and a decrease in the caloric content of the obtained products are expected, which follows from the well-known information about the chemical composition of pumpkin. Laboratory, measurement, comparative-calculative, analytical and statistical methods were used. Social surveys identified the main criteria for cake consumers. Cakes are in high demand and have potential for pumpkin enrichment. Among respondents, the new product had a high likelihood of purchase, while price was less significant. The chemical composition and culinary quality were the most important factors in cake selection. Culinary quality (aroma, taste, crust and crumb color) of cakes with various shapes and amounts of fresh pumpkin straw was assessed. Crust and crumb color depended on the amount of straw, while its shape did not affect these parameters. Crust color with 5–25% straw remained light yellow, 30–40% straw produced yellow, and 45–50% dark yellow. Crumb color was light yellow at 0–10% straw, yellow at 15–35%, and orange at 40–50%. Using 25% fresh pumpkin straw slightly reduced aroma and taste scores, although both remained good (7 points). At 20% straw, pumpkin aroma and taste were weak (7 points). In cake production, 20–25% fresh pumpkin straw by dough mass is recommended. This ensures a light-yellow crust, yellow crumb, good consumer acceptance, and a mild pumpkin flavor. | ||
| Key words | pumpkin straw, straw shape, cake culinary quality, cake aroma and taste | ||