Development of Sweets of the Assorty Type Increased Nutritional Value and Shelf Life
https://doi.org/10.36107/spfp.2020.319
Abstract
Current tendency that form a healthy diet, dictate the need to create food products including confectionery, characterized by high nutritional value. The use of non-traditional types of raw materials in the manufacture of confectionery can help to increase the content of complete proteins and micronutrients in them. The purpose of the study is the development of the formula composition of sweets of the Assorty type, providing an increase of the nutritional qualities and flavor properties of products. The work is performed at the scientific research institute of «Food security» and the department of commodity science and commodity expertise of Plekhanov Russian University of Economics. Based on the laboratory tests, the composition of the components in the formula of sweets of the Assorty type of increased nutritional qualities was selected. High-protein flour from sunflower shrot was used to provide a high protein content in the product. The data of the amino acid composition of high-protein flour from sunflower shrot are presented. The possibility of using a valuable food ingredient - powder from carob beans (carob) - as a substitute for cocoa solids has been shown. The nutritional qualities of the developed sweets was calculated, the obtained results confirmed the efficiency of the selected formula composition: the developed products exceed the control sample by 1.5 times in protein content, while reducing the fraction of fat, carbohydrates and caloric content. The analysis of the complex of organoleptic indicators points to the high flavor and aroma properties of the developed sweets. The quality control of the developed products was conducted by organoleptic and physico-chemical indicators during storage. It is established that the developed composition provides the quality safety of sweets for 12 months.
About the Authors
M. Tkeshelashvili
Plekhanov Russian University of Economics
Russian Federation
Russian Federation
Manana E. Tkeshelashvili
36, Stremyanny lane, Moscow, 117997
G. Bobozhonova
Plekhanov Russian University of Economics
Russian Federation
Russian Federation
Galina A. Bobozhonova
36, Stremyanny lane, Moscow, 117997
A. Sorokina
Plekhanov Russian University of Economics
Russian Federation
Russian Federation
Anna V. Sorokina
36, Stremyanny lane, Moscow, 117997
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Review
For citations:
Tkeshelashvili M., Bobozhonova G., Sorokina A. Development of Sweets of the Assorty Type Increased Nutritional Value and Shelf Life. Storage and Processing of Farm Products. 2020;(4):139-151. (In Russ.) https://doi.org/10.36107/spfp.2020.319
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