Development of a functional mousse cake as a selenium source
Authors:
Nataliia I. Davydenko, Anna Yu. Zirka, Olga V. Golub, Daniil D. Mirnyj
Abstract:
The development of functional confectionery products is a pressing issue. The use of Brazil nuts in multi-component mousse products requires formulation and process justification, taking into account selenium content, the compatibility of semi-finished products, and the quality of the finished product. The goal of this study was to develop a functional mousse cake using Brazil nuts as a source of selenium and evaluate its quality. The subjects of the study were samples of the nut filling and the mousse cake. The selenium content of Brazil nuts was determined using cathodic stripping voltammetry; the filling composition was optimized using a mixture experiment; and the quality of the finished product was assessed based on organoleptic and physicochemical properties. Brazil nuts were absent from the studied product ranges at Kemerovo catering establishments, confirming their potential as a non-traditional recipe ingredient. The actual selenium content of Brazil nuts was (1399.5 ± 70.2) mkg/100 g. The optimal nut filling composition included 30% each of cranberry, pine nuts, condensed milk, and 10% of Brazil nuts. The authors achieved the best performance characteristics of the finished cake with the following semi-finished product ratio: 25.7% sponge cake, 21.2% cranberry confit-type filling, 41.6% mousse filling, and 11.5% nut filling. The overall organoleptic rating of the product was 4.8 points, with a moisture content of 46.9%, titratable acidity of 4.1 degrees, and active acidity of 4.60 pH units. The selenium content in one 117.7 g serving was 18.9 mkg, which corresponds to approximately 30% of the physiological requirement of an adult. The developed mousse cake can be characterized as a functional confectionery product – a source of selenium.
Keywords:
mousse cake; functional product; Brazil nut; selenium; cranberry; pine nut; nut filling; mixture experiment; organoleptic evaluation; confectionery
For citation:
Davydenko N.I., Zirka A.Yu., Golub O.V., Mirnyj D.D. Development of a functional mousse cake as a selenium source. Инду- стрия питания|Food Industry. 2026. Vol. 11, No. 3. Pp. 57–71. DOI: 10.29141/2500-1922-2026-11-3-6. EDN: PBBKEZ.
