EVALUATION OF THE QUALITY OF A CHOCOLATE SPONGE CAKE

This article is devoted to the study of quality indicators of new types of chocolate biscuits. In the developed samples, unlike the control sample (chocolate biscuit "Prague" - sample No. 1), it is proposed to replace tra-ditional ingredients with more useful ones. Three variants of formulations have been proposed, in which: in sample No. 2, sugar was replaced with a sweetener, eggs with vegetable oil; in sample No. 3 – sugar for sweetener, eggs for vegetable oil, parts of cocoa powder for carob; in sample No. 4 - sugar for sweetener, eggs for apple pomace and vegetable oil, parts of kakao powder for carob, parts of premium wheat flour for corn flour. To assess the organoleptic quality indicators of a chocolate biscuit, in accordance with the re-quirements of the regulatory documentation, a five-point scale was developed and weighting coefficients were distributed. According to the results obtained, the best was sample No. 4, which scored 24.6 points by the ex-pert method and 4.748 by the method of influence parameters. It had a regular shape, a porous structure without voids, a brown color, and a pleasant "soft" chocolate flavor that carob gave it. The presence of apple pomace in the recipe gave the biscuit a pleasant apple flavor and aroma, which was enhanced by its infusion in vegetable oil. Also, the finished product had a looser structure. The study of the developed samples of chocolate sponge cake by physico-chemical parameters showed that the data obtained are within the limits allowed by the current regulatory documents.