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The objective of the study is to experimentally validate the feasibility of using regionally selected sorghum grain byproducts. The object of the study was a low-fat, high-protein sorghum cake containing textured sorghum flour. Control sample 1 was a Stolichny cake made from premium wheat flour. Two new types of cakes, Divny and Sortik, were used in the study. The Divny cake recipe used whole-grain sorghum flour, while the Sortik recipe substituted some of this flour with textured sorghum flour in a 90 : 10 ratio. Both new cakes were prepared without the addition of butter, which is typically used in recipes. Based on laboratory testing, the recipe for a cake based on textured sorghum flour was optimized.Research shows that consuming 100 grams of the developed fortified products can provide up to 29 % of the daily protein requirement, 9 % of fat, 19 % of carbohydrates, and 14 % of dietary fiber. Vera sorghum grains and textured sorghum flour can be successfully used in muffin recipes, significantly improving the organoleptic characteristics of the products. Experiments have shown that excluding the fat from the recipe does not affect the quality of the products, but the fat content in such products is reduced by 4–5 times, which facilitates more efficient use of raw materials and makes the products more dietary. This approach to food fortification not only satisfies the body's needs for essential nutrients but also makes the products more nutritious and suitable for healthy eating.