Дослідження основних показників безпечності та якості десерту на основі соняшникового меду

Abstract

Due to the growing demand for a healthy lifestyle, a full intake of healthy food, as well as functional food products, the development of new formulations with high biologically active action, nutritional and energy valuesis urgent. The purpose of this work was to investigate the safety and quality of the developed dessert recipe based on sunflower ho¬ney. The article presents the results of physico-chemical and organoleptic indicators of quality and safety of dessert based on sunflower honey with a combination of bee pollen and amaranth seeds. The proposed ratio of raw materials in the amount of 65% sunflower honey, 30% bee honey and 5% amaranth seeds makes it possible to obtain a finished product with the desired properties. Organoleptic parameters were evaluated using 5-point scale. Thus, the color of the finished product received 4.7 points, aroma — 4.9 points, consistency — 4.8 points, taste — 4.8 points. The energy value of the honey dessert increased by 15.5%, the protein content doubled, and carbohydrates - by 1.9% compared to sunflower honey. The acidity of the product was within the indicator of 35.5, the mass fraction of water was 14.8%. Analysis of safety indicators and microbiological studies of the finished food product were carried out. The presence of 1.26 mg/kg of hydroxymethylfurfural was detected, which is within the permissible limits. The content of heavy metals Pb, Cd, As, as well as the amount of radioactive elements Cs137 and Sr90 were within the normative values. It was established that the addition of enrichment ingredients to honey according to the proposed recipe is appropriate and allows to obtain a product with acceptable quality and safety indicators, increased biological value and high taste qualities.