Abstract
Flour-based confectionary is the most popular confectionary and have an important position in food technology in general. Those products present the most often consumed confectionary products and their growth in EU market has been increasing per capita consumption [1] owing to their sweet taste and nice aroma and flavor, easy accessibility–ready to use and well-established habits [2], lower production costs, convenience and long shelf life [3].
Highlights
Flour-based confectionary is the most popular confectionary and have an important position in food technology in general
By adding different functional components, it is possible to make flour-based confectionary are with functional features offer health benefits that extend beyond their nutritional value by e.g. incorporating inulin and acacia gum [3]; chickpea and rice bran as a source of dietary fiber and active healthy components to make functional biscuits for lowering blood lipids [4]; addition of the prebiotic ingredient fructo-oligosaccharide found to provide both nutritional and technological advantages in biscuits [5]
According to Jain [7] functional food ingredients have been brought to the consumers mainly through dairy or confectionery products [7]
Summary
Flour-based confectionary is the most popular confectionary and have an important position in food technology in general. Encapsulation – A Perspective Improving Functional Properties of Flour-Based Confectionary. Berries such (strawberries, cranberries, blueberries, raspberries and blackberries) in general may offer health promoting benefits and present excellent choice to improve flour-based confectionary from functional aspect, as they are low in calories, and abundant in anthocyanins and polyphenolic components and have a good potential to encapsulate, as well.
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