Organoleptic Analysis of Round Sponge Cake with the Addition of Protein-Containing Raw Materials

Topicality. A promising direction for improving the quality of existing flour confectionery technologies and attracting a large number consumers to restaurant industry establishments is introduction innovative products into their menu content. In order increase biological nutritional value, as well improve organoleptic properties confectionery, employees enterprises usually use ordinary raw materials. This research offers new materials in technology cooking that contain proteins composition, allow value finished product. The aim article. this study creation hotel complexes, made using protein-containing materials, analysis product with its addition. Research methods. method compiling an profile descriptive was chosen assessment semi-finished sponge cakes addition high protein content (from DSTU (National Standards Ukraine ) ISO 6658). Results. Based on results research, possibility plant (spirulina powder) insect processing (cricket flour) established; indicators concentration adding cake recipe were determined. Conclusions discussion. obtained data showed when spirulina powder cricket round cake, it advisable add them amount 10.0% increasing dinished products. practical significance consists expanding assortment increased which can be sold both trade network business establishments, presented by cakes, pastries, desserts.