Uman National University | today: 05/28/2026
| Author(s) |
Novikov V.V., Candidate of Technical Sciences, , Зубатюк О. Р., , , |
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|---|---|---|---|
| Category | The Agronomy | ||
| year | 2026 | issue | Issue 108 part 1 |
| pages | 302-315 | index UDK | 664.66:664.641.12:664.001.5 | DOI | 10.32782/2415-8240-2026-108-1-302-315 (Link) |
| Abstract | This article provides a detailed scientific basis for developing a technology to create baked goods, specifically cupcakes, using emmer flour. The approach combines consumer expectations with specific recipe parameters. This work is relevant due to the increasing demand for "clean label" products and the challenges associated with stabilizing the quality of emmer baked goods, which is largely due to the unique properties of its gluten complex, particularly its high gliadin content (up to 60.69%). The study employed descriptor-profile analysis, utilizing both quantitative and qualitative surveys among respondents of various age groups. The questionnaire was designed to assess nutritional awareness, evaluate preferred organoleptic characteristics, and test a new product concept. Results indicated that a significant portion of the target audience (81.3%) is willing to switch to emmer products for their digestive benefits and to maintain a stable glycemic profile. Scientific evidence demonstrates that spelt consumption leads to a markedly lower peak glycemic response (112 ± 15 mg/dL) compared to white wheat bread (172 ± 38 mg/dL). Another important finding was regarding price elasticity: 62.5% of respondents expressed a willingness to pay a premium of 15–25% for a functional product. To address the issues associated with emmer flour’s weak gluten network and ensure the softness of the crumb, the addition of carrots as a natural structural stabilizer is recommended. Carrots not only enhance the muffins with carotenoids and dietary fiber but also help extend the product's freshness for 3–5 days, which is crucial for the 81% of consumers who do not shop daily. The practical significance of this work lies in applying food design methods to create a competitive product with a low glycemic index and high protein content (up to 16.2%), fully meeting contemporary standards of functional nutrition. | ||
| Key words | emmer flour, muffins, carrots, consumer benefits, functional foods, descriptor-profile analysis, clean label, glycemic index | ||