Functional confectionery product using whey protein concentrate development

Abstract

In connection with the spread of the use of sweeteners, as well as whey processing products as fortifying components, the production of functional confectionery products with improved nutritional value, including using biotechnology methods, is an urgent task. The purpose of the study is to develop a formulation based on sweeteners enriched with whey protein concentrate. The subject of the study is the influence of raw materials obtained because of ultrafiltration of whey on the organoleptic, physicochemical and microbiological properties of low-calorie pastille mass. Objects of research: a pastille product made according to a standard recipe, and 3 samples of functional pastille products using whey protein concentrate in a ratio of 5%, 15% and 30% by weight of raw materials. Samples prepared according to the developed recipes contain 63% fewer calories than samples prepared according to the standard recipe. Acceptable levels of the number of mesophilic aerobic and facultative anaerobic microorganisms of functional marshmallow samples are maintained for 72 hours (no more than 1×103 CFU/g). The optimal percentage of adding protein to the pastille mass has been identified. The proposed recipe for a pastille product will allow us to expand the range of enriched confectionery products for functional purposes.