Chocolate muffins with improved quality

Nowadays the production of competitive flour and chocolate confectionery products of improved quality and low cost is an important area. An alternative substitute for cocoa powder - cocoa shell powder - is promising in this regard. It can preserve the color, taste and aroma of the finished product. The objects of study were natural cocoa products obtained by cocoa beans processing - this is cocoa powder and heat-treated powder from cocoa shells. By the chemical composition the enrichment used contains a significant amount of valuable physiological effects of food substances. Compared with cocoa powder, it contains more fiber, cellulose, dietary fiber, minerals and vitamins, its energy value is 3 times lower. The introduction of cocoa shell powder into the muffins recipe intensifies the foaming process of the whipped recipe mixture, and the duration of its whipping is reduced. A rational dosage of cocoa shell powder was determined as 3.5% (by weight of the dough). According to organoleptic characteristics, samples of muffins with cocoa shell powder were not inferior to samples with cocoa powder, while their color, appearance, taste and aroma were improved. Chocolate muffins had a delicate, elastic crumb with uniform thin-walled porosity, had a smooth surface with slight detonations. The results of calculating the nutritional and energy value of the muffins showed that the "Chocolate Delight" muffins with cocoa shell powder contain more dietary fiber, minerals - K, Mg, P, Ca, vitamins - B3, B9, PP. The daily requirement for these nutrients is more than 20%, therefore the developed product can be attributed to functional products. The energy value of the developed "Chocolate Delight" sample is 34.4 kcal lower than the control.