Formulation and Technology Development of Sweets with Excessive Nutrition Value from Japan Sea Tangle

Abstract

The healthy diet formation requires an increase in the production of new enriched, specialized, incl. dietary, food products, with a reduced content of fat, saturated fatty acids, sugar and table salt. Seaweed, particularly Japan sea tangle, is a valuable raw material for the food production of this kind. Tangle is useful for food production consumed for preventive purposes, to maintain immunity and exclude the chronic diseases development associated with a lack of phytocolloids and other biologically active substances necessary for the body. The article aims at technology development for the Japan sea tangle production. The composition of the filling for sweets obtained by the developed technology includes Japan sea tangle, natural bee honey, dried fruits (dried apricots, prunes, mangoes, dates). The developed technology enables to reduce the caloric amount of the obtained product, to produce a high-quality confectionery product with improved organoleptic characteristics. The technology comprises preliminary heat treatment of tangle by heating it twice in water to a temperature of 45 °C, and at the second stage of heat treatment, a man adds food organic acid (acetic, citric) to the water in an amount of 2%. With this heat treatment method, the tangle consistency improves and the pronounced taste and smell of algae disappears. The researchers developed the recipes of Japan sea tangle candies and substantiated their production modes. They run the vitamin composition studies of confectionery products.

Application of non-traditional raw materials in the production of low-humidity bakery products

“…Brown algae have found application in the creation of healthy and functional food products as a source of bioactive food components, including iodine, which help prevent iodine deficiency conditions [14][15][16][17][18][19][20]. Numerous scientific studies on the development of technologies for processing brown algae, the development of recipes and technologies for creating food products enriched with bioactive nutrients from algae, especially based on mass consumption products (dairy, meat products, bakery products, etc.)…”