Abstract
To improve the fatty acid and amino acid composition, as well as the organoleptic characteristics of flour confectionery products, new formulations for wafers Summer Temptation and Coconut Delight with fillings made from organic raw materials have been developed. Both products' formulations contain pure organic raw materials. The composition of Summer Temptation wafers includes buckwheat flour, cane sugar, butter, skimmed milk powder, sea buckthorn oil, and lemongrass powder. Rice flour, coconut sugar, dry coconut milk, coconut oil, lemongrass powder are added to the composition of Coconut Delight wafers. The developed products have excellent organoleptic characteristics that are confirmed by the conclusions from a tasting board. Safety indicators also comply with regulatory requirements. Both samples are distinguished by a lower content of heavy metals compared to control. Since the fatty base and flour were replaced in the new samples in comparison with the control formulation, the fatty acid and amino acid compositions of the products were investigated. The sample, based on organic buckwheat flour, demonstrated the best amino acid composition. The content of essential amino acids in the sample Coconut Delight increased slightly. The content of saturated fatty acids decreased by almost 1.5 times in both developed products. At the same time, the content of unsaturated fatty acids in both types of wafers increased by almost 4 times in comparison with control. These results indicate that the use of organic raw materials in the production of wafers with fillings improves their consumer properties. The addition of unconventional organic oils to the fillings improves the fatty acid composition while the replacement of flour in wafer sheets improves the amino acid composition. The obtained results can be used at enterprises in the food industry to expand the range of organic products
Highlights
The trend of healthy nutrition and the new tendencies in consumer food choice encourage the expansion of the product range, in particular, flour confectionery
These results indicate that the use of organic raw materials in the production of wafers with fillings improves their consumer properties
Promising in this direction is the expansion of the range of organic products that can serve as the raw materials for the production of flour products
Summary
The trend of healthy nutrition and the new tendencies in consumer food choice encourage the expansion of the product range, in particular, flour confectionery. The increased working population in the world and the growth of disposable income have led to an increase in the consumption of “ready to eat” products. Wafer products require a significant correction of the chemical composition in terms of vitamins and minerals, dietary fiber while reducing their energy value [6]. The relevance of research in this area is predetermined by the need to expand the product range of wafers with fillings with improved consumer properties
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