Разработка обогащенных кондитерских кремов на растительных маслах с модификацией углеводного профиля

Abstract

The World Health Organization insists on limiting easily digestible carbohydrates, saturated fats, and trans-isomers of fatty acids in human diet. Therefore, formulations of high-calorie confectionery products have to be modified. The research objective was to develop confectionery creams with a modified carbohydrate profile and a reduced calorie content, fortified with omega-3 fatty acids and dietary fibers.
 The study featured a traditional formulation of butter cream and experimental samples of confectionery creams on vegetable oils with a modified carbohydrate profile. The research involved standard methods of assessing sensory and physicochemical properties of the control and experimental cream samples. The content of soluble and insoluble dietary fibers was estimated by enzymatic gravimetric method, while the content of tocopherols was determined by high-performance liquid chromatography.
 The test samples of creams on vegetable oil with modified carbohydrate profile had a fiber content of 4.0–18.5 g/100 g, represented by oat bran powder with 28% beta-glucan, arabinogalactan, and inulin. The amount of omega-3 fatty acids was 0.2 g/100 g, and the fat content was 15–26%. Easily digestible carbohydrates were represented exclusively by lactose of milk powder (0.5–3.5 g/100 g of cream). The test creams were fortified with D-α-tocopherol acetate: 2.6–4.5 mg/50 g. The density of the resulting products was 0.75–0.90 g/cm3, which made it possible to use them both as independent desserts and as semi-products.
 The developed confectionery creams complied with the legislation of the EurAsEC on food products fortified with dietary fiber and omega-3 fatty acids. They can be labeled as sugar-free (≤ 0.5 g/100 g) or low sugar (≤ 5 g/100 g) products. Therefore, they are safe for customers with obesity and diabetes.