Development of Technology for Flour Confectionery Products Enriched with Essential Nutrients

Introduction: Enrichment of flour confectionery products with natural ingredients has advantages over additives obtained through chemical synthesis. These products contain proteins, vitamins, mineral salts, and other valuable food components in natural ratios, in forms that are better absorbed by the body.

Purpose: To develop a technology for producing flour confectionery products based on unconventional types of plant raw materials (grape seed oil, pumpkin oil, sea buckthorn oil, grape seed flour, green buckwheat flour, corn flour) to expand the range of baby food products and determine their quality indicators.

Materials and Methods: The study focuses on the samples of cakes using various types of plant oils (grape seed oil, pumpkin oil, sea buckthorn oil) and unconventional types of flour (grape seed flour, green buckwheat flour, corn flour) as recipe components. The quality control of the finished products was carried out according to organoleptic and physicochemical indicators. The determination of organoleptic indicators of the finished products was conducted according to GOST 15052-2014, GOST 5897-90. The moisture content was determined according to GOST 5900-2014, and alkalinity according to GOST 5898-2022. The calculation of the nutritional and energy value of the finished products was based on the data from the «Chemical Composition of Russian Food Products» handbook. The degree of meeting the physiological needs of children in these substances was estimated according to the Methodical Recommendations MR 2.3.1.0253-21.

Results: Recipes for cakes using unconventional types of flour and plant oils were developed, and the consumer properties of the products were studied. The study of the organoleptic properties of the products showed that the finished products were characterized by a specific color, taste, and aroma. Sample No. 1 with the addition of grape seed flour was characterized by a pleasant chocolate aroma and aftertaste, with a convex top surface with characteristic cracks. Samples No. 2 and No. 3 had a soft, more moist consistency due to the type of flour and fat raw materials used. According to physicochemical quality indicators, the products met the values of regulatory documents. Based on the obtained data, it was found out that flour confectionery products made with unconventional raw materials have higher nutritional value compared to products made with traditional recipes. The high content of mineral components, B vitamins, and polyunsaturated fatty acids in the selected types of raw materials allows for the production of products with pronounced biologically active properties. Sample No.  1, compared to other samples, meets the physiological needs of children’s bodies for minor components the most: it fully meets the daily requirement for vitamins E and K, 62-83% for dietary fibers, and 9-10% for polyunsaturated fatty acids. This sample is rich in minerals such as potassium, calcium, magnesium, phosphorus, and iron.

Conclusions: The potential of using selected types of flour and plant oils to improve the fatty acid, mineral, and vitamin composition of flour confectionery products has been proven. Uncorporation of the developed products in children’s diets will improve nutritional status, optimize the diet, and expand the range of specialized food products.

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