The Usage of Biologically Active Raw Materials in Confectionery Products Technology

Abstract

Increased man-caused impact, imbalance in diets lead to diseases, premature aging and life shortening. To overcome this imbalance, there is an active search for raw materials containing the physiologically functional ingredients necessary for human health or the raw materials containing biologically active substances, vitamins, mineral substances. To enrich traditional recipes with these components and to give functional purpose to products of mass demand, it is advisable to include, oat meal (talcan) and pea meal into the bee-keeping products composition which have a high biological value. Standard methods for analyzing the quality of raw materials and confectionery were used for the study, as well as modern instrumental methods for analysis, such as high performance liquid chromatography and atomic absorption spectrophotometry. The physical and chemical and quality parameters of talcan, pollen pellet, honey and pea meal (by-product of pea processing) have been studied as well as formulas of confectionery products with the indicated components have been developed. The national confectionery dish chak-chak, which recipe included talcan, pollen pellet and honey, contained an increased amount of vitamins and minerals in comparison with the control sample. It has been experimentally proved that the inclusion of these components into the formula allowed obtaining a product with a high nutrient content. It was also found that with the inclusion of pollen pellet into the marshmallow recipe, the amount of vitamins and minerals in the developed product increases. The analysis of the results showed that the enrichment of sugar cookies with pea forage leads to an increase in the content of protein, carotenoids and vitamins. It is established that in comparison with the control sample the content of mineral substances increased.

Improvement of zefir production by addition of the developed blended fruit and vegetable pasteinto its recipe

“…The complexity of the production of the original natural composition is due to the initial properties, blended by the ratio of the components and further studies of their influence on the resulting structure. One of such solutions is the introduction of pollen granules and honey into the recipe for the Chak-Chak confectionery, which makes it possible to obtain a product with a high nutrient content [8]. The obtained results confirm the feasibility of introducing plant impurities in the formulation of food products for the production of natural products, but require further research in the manufacture of other products.…”

“…This necessitates the improvement of methods and apparatus solutions for the production of functional products with the introduction of vegetable semi-finished products in its recipe. The work [8] emphasizes the need for an active search for raw materials with natural functional ingredients necessary for the consumer in a difficult environmental situation. The complexity of the production of the original natural composition is due to the initial properties, blended by the ratio of the components and further studies of their influence on the resulting structure.…”

Use of non-traditional types of plant raw materials for food production within the framework of food security

“…The greatest interest has recently been gained by amaranth seeds flour, the raw material for which production is the plant "Amaránthus" -the oldest grain crop, which is the main source of protein up to 35% (including essential amino acids), easily digestible by the human body [4][5][6][7]. Figure 1 shows the chemical composition and nutritional value of amaranth seed flour, %…”

Scientific and practical approaches to the development of new-generation confectionery products

“…Oil cake processing is one of the development directions of the vegetable oil industry, as it contains a residual fraction of oil and other nutritive and biologically active substances. The use of oilseed cake in the food industry makes it possible to enrich the chemical composition of products with protein, lipids, dietary fiber, vitamins and minerals [9][10][11][12][13][14][15].…”