Development of a recipe and technology for a reduced-calorie chocolate sponge cake

Abstract

Fat is one of the essential components of the taste of food, but excessive fat intake can cause obesity, metabolic syndromes and an imbalance of the intestinal flora. In pursuit of a healthy diet, the food industry has focused on the production of low-fat/calorie and high-fiber foods. The purpose of the study was to develop a recipe and technology for the production of low-calorie chocolate sponge cake. To do this, part of the premium wheat flour was replaced with corn flour, sugar – with Prebiosweet sweetener, eggs – with freshly frozen apple pomace, part of cocoa powder – with carob. The changes made in the biscuit recipe had an impact on the technological process. Due to the replacement of butter with vegetable oil, the whipping operation is excluded. An additional operation was introdu