Justification of the use of green tea "Matcha" in the production of functional confectionery

Abstract

The article is devoted to the development of a functional confectionery compounding confectionery product using non-traditional raw materials, which was chosen as Matcha green tea. Periodic reception of Matcha tea helps to preserve the healthy state of the human body, preventing the development of many diseases. Currently, Moscow State University of Food Production is conducting research on the development of a functional confection, namely marshmallows using Matcha green tea. To determine the possibility of making Matcha tea, a comparison was made of the chemical compositions of marshmallows prepared according to the classic recipe and marshmallows with Matcha green tea. It was found that 100 g of the product satisfies the daily need of an adult in the following nutrients: 83% - The Oxygen Radical Absorption Capacity (ORAC) units, 300% polyphenols, 33% Vitamin A (retinol), 36% Vitamin A (beta carotene), 12% Vitamin B1, 100% Vitamin K. The organoleptic evaluation of the samples showed that, unlike the marshmallow sample prepared according to the classical recipe, Matcha marshmallow with Matcha tea has a tart herbal taste and a green tint; no significant differences were found in determining the other indicators. Using a textural analyzer, rheological studies were carried out, namely, the determination of the strength and elasticity of the finished products. The strength of marshmallows with matcha green tea is lower than that of the classic recipes, but this does not affect the provision of sufficient form holding capacity of the product.

Substantiating the technology of cream-whipped candy masses with the addition of berry and fruit paste

“…It is noted that in the case of their dosage in an amount of up to 17 %, the structure of products improves. Suggestions for the use of artichoke powder [15] and Matcha green tea powder in whipped sweets [16] are given. The positive effect of plant-derived powders on foaming processes is due to the presence in their composition of high-molecular compounds (pectins), acting as stabilizers of the structure.…”

Encapsulation of curly parsley extract and its use in creating functional drinks

“…From the current level of technology, it is known to use plant raw materials (fruits and berries, various herbs) zoned in a specific area, emphasizing the involvement of biologically active substances of plants. The goal is to create functional drinksphytosterols, flavonoids, polyphenolic compounds, terpenes, lactones [1,2]. Currently, there is a significant increase in interest in studying the effect of flavonoids on the human body.…”