A2 MILK POWDER IN THE TECHNOLOGY OF LOW-GLUTEN SPONGE CAKE WITH BEETS
Abstract
A2 milk powder from Holstein cows, which is an alternative to regular cow’s milk for dietary nutrition, is obtained for use in a low-gluten biscuit recipe with beetroot powder and quail eggs. In the A2 protein, there is a proline in the amino acid chain at position 67, which does not form the beta-casomorphin-7 peptide during protein digestion, in contrast to the A1 protein, which impairs human digestion. Beetroot (Beta vulgaris L.) is a source of biologically active substances that improve the antioxidant properties of food products, such as biscuit. Wheat flour containing gluten was partially replaced with beetroot powder in different proportions (10 and 20% w/w). Chicken eggs, which are allergens, are completely replaced by dietary quail eggs, which have a balanced nutritional composition. Ordinary cow’s milk is completely replaced by A2 milk powder. The new recipe reduces the amount of gluten and allergens, removes β-casein A1 and chicken eggs from the biscuit recipe, and also allows to increase the content of biologically active substances (betalain), fiber and ash. The best recipe was determined by studying the physico-chemical composition and organoleptic properties of a biscuit with reduced gluten content with A2 milk powder, quail eggs and beetroot powder. The obtained results made it possible to establish that the replacement of ordinary cow’s milk with dry A2 milk, the replacement of chicken eggs with quail eggs and the addition of 20% beetroot powder to the biscuit recipe (sample 2) significantly improved the nutritional value, the fat content decreased by 5%, and the protein content increased by 35 %. The biological value of Sample 2 compared to the Control increased significantly, as evidenced by an increase in dietary fiber content by 284% and ash content by 153%. The addition of 20% beet powder gave the biscuits a pleasant red color and improved the organoleptic color index, which confirms the effectiveness of its use as a food coloring. Organoleptic indicators improved, which positively affected the main textural index of chewiness, which increased by 11.4%. Biscuits with reduced gluten content with A2 milk powder, quail eggs and dried beetroot, due to the high indicators of nutritional and biological value and the presence of biologically active substances (betalain) in the biscuits, are suitable for everyday and diet food.
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