Confectionery Products Research Articles

СПОСОБ ПОЛУЧЕНИЯ БЕЗГЛЮТЕНОВОЙ ЛЬНЯНОЙ МУКИ

The purpose of the study is to improve the technology for producing gluten-free flaxseed flour and study its chemical composition. Objectives: to develop a technological scheme for producing gluten-free flaxseed flour; to determine the effect of extrusion processing on the chemical composition of gluten-free flaxseed flour, in particular on the protein complex; to determine the moisture-binding ability of flour. Flax seeds are a promising raw material for producing gluten-free flour for the purpose of modeling recipes for bakery and flour confectionery products. Flaxseed flour can be used as a stand-alone product or as an additive to a flour mixture. The developed technology includes additional extrusion processing of flaxseed cake. Due to short-term exposure to high temperature (140 °C), the availability of nutrients and the digestibility of proteins increase, as the native structure of the protein molecule changes. The resulting gluten-free flour is characterized not only by the absence of gluten, but also has a high-quality protein complex containing 17 amino acids, 8 of which are essential and cannot be synthesized by the human body, but enter it only with food. The study found such essential amino acids as lysine (0.72 %), phenylalanine (1.06 %), leucine and isoleucine (1.08 %), methionine (0.43 %), valine (0.97 %). ), threonine (0.89 %) and tryptophan (0.05 %). The total proportion of essential amino acids is 5.20 %. The addition of flax flour to premium wheat flour increases the moisture-binding properties of the flour mixture, which has a positive effect on the quality of the dough, which acquires optimal rheological characteristics, is easily kneaded and shaped.

A Novel Strategy for Authentication and Quantification of Porcine and Water Buffalo Hide Gelatin in Processed Products Using Multiple Reaction Monitoring Mass Spectrometry Approaches.

Pig skin and water buffalo hides were partially hydrolyzed to produce a heterogeneous mixture of polypeptides, known as gelatin, a commonly used food additive. Specific peptide markers were explored in the context of authentication and relative quantification of water buffalo hide gelatin (BHG) and porcine skin gelatin (PSG) via multiple reaction monitoring-mass spectrometry (MRM-MS). Tryptic gelatin peptides were separated and analyzed with ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), and five unique peptide biomarkers were selected for BHG and PSG. Gelatin extraction from BHG and PSG spiked chicken meat patties (CMP) followed by LC-MS/MS MRM-MS revealed two unique bovine gelatin peptides of m/z 781.336 and 852.718 and three unique porcine gelatin peptides of m/z 774.570, 971.776, and 727.436. The optimized MRM-MS protocol was efficient in detecting BHG/PSG from spiked CMP up to 0.5% (w/w). Twenty-five commercial food samples were screened, among which four samples showed the presence of BHG and six samples showed the presence of PSG. The proposed LC-MS/MS MRM strategy provides an efficient and sensitive authentication and traceability of gelatin-containing highly processed food, bakery, and confectionery products.

Assessment of the prospects of using chelated forms of zinc to create new types of food products

The prospects of using some chelated forms of zinc to develop new enriched food products are substantiated in the work. The authors give a brief description of the synthesis of chelated double forms: Zn diglycinate, Zn pantothenate-glycinate, Zn thiaminate-glycinate, Zn citrate, Zn cysteinate-glycinate. Synthesis of chelates included the stages of treatment of Zn compounds with amino acids and vitamins with partial heating, as well as ultrasound treatment at a frequency of 25 kHz to create micro-nanoparticles and to accelerate formation of chelates. Authenticity of obtained compounds was determined using IR spectroscopy by comparison with reference databases. The ability of chelates not to form insoluble compounds when adding to food systems was examined on several food groups: bakery products, multi-fruit juice-containing beverages, fermented food products (kefir and whey-containing beverages), products of meat processing and sugary confectionary products. Preservation of the soluble forms of Zn was determined by the method of direct extractive titration with the use of metallochromic indicator dithizone with the following photocolorimetry in the visible spectrum (530–550 nm) in the medium of carbon tetrachloride or hexane. The ability to be extracted from a food system for chelated compounds of Zn increased in the following order: whey-based beverages < bread and products containing phytic acids < juice-containing beverage < yogurt, including yogurt with fruit filling < marmalade based on agar-agar and other sugary confectionery products with the similar consistency < products from meat raw materials. The data obtained indicate significant prospects of developing food products enriched with chelated compounds of Zn to satisfy the needs of some groups of the population in this microelement.

ОЦЕНКА ПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ SILYBUM MARIANUM (L.) GAERTN В СОСТАВЕ МУЧНЫХ ИЗДЕЛИЙ СПЕЦИАЛИЗИРОВАННОЙ НАПРАВЛЕННОСТИ

The purpose of the study is to develop and evaluate the quality of butter biscuits with the addition of milk thistle fruit meal. Objectives: to study the biological value of milk thistle and the features of its use in flour confectionery products, to determine the rational dosage of milk thistle meal in the recipe for butter biscuits, to assess the quality by organoleptic and physico-chemical indicators, to determine the nutritional value and specialized focus of the resulting product. Objects - model samples of butter biscuits with the addition of milk thistle meal (5; 7.5; 10; 12.5; 15%). For the preparation of model samples, the following raw materials were used: white sugar (GOST 33222-2015), butter (GOST 32261-2013), melange (GOST 56382-2015), vanillin (GOST 16599-71), wheat flour of the highest grade (GOST 26574-2017).); milk thistle fruit meal (Silybum marianum L.) (GOST 34221-2017). During the test, the following analysis methods were used: the mass fraction of moisture in baked products was determined according to GOST 5900-2014 “Confectionery products. Methods for determining moisture and dry matter”; wettability according to GOST 10114-80 “Flour confectionery products. Wetness determination method”; mass fraction of sugar - according to GOST 5672-68 “Bread and bakery products. Methods for determining the mass fraction of sugar”; mass fraction of fat according to GOST 31902-2012 “Confectionery products. Methods for determining the mass fraction of fat”. The organoleptic quality indicators of the biscuit samples were determined in accordance with the requirements of GOST 24901-2014. The obtained experimental data were processed by statistical methods. The optimal dosage of milk thistle meal in the recipe was established in the amount of 7.5% by weight of flour. The possibility of reducing the proportion of sugar and fat in the recipe by 10% was determined, the expediency of introducing inulin was substantiated, which made it possible to obtain a product with added nutritional value while maintaining the technological characteristics of the semi-finished product and complying with standardized requirements.

РАЗРАБОТКА РЕЦЕПТУРЫ САХАРИСТЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ С ПРИМЕНЕНИЕМ РОМАШКИ

The purpose of research is to study the possibility of using chamomile in confectionery, the development of caramel recipes and the determination of organoleptic indicators, and a tasting assessment of the developed product. In recent years, the production of functional confectionery products has been actively developing, the combination of applications softens the effect of technogenic factors and provides the human body with the necessary daily norm of vital components. The use of bioadditives from vegetable raw materials (chamomile, Jerusalem artichoke, oregano, etc.) in sugary confectionery products makes it possible to develop products with a functional effect. The release of these products is especially relevant for children's, dietary, diabetic and special nutrition of people employed in industries that are harmful to health. However, the release of these products is constrained by insufficient knowledge of the use of plant materials and the lack of financial resources from processing enterprises. The main experimental and theoretical studies were carried out at the Institute of Food Production of the Krasnoyarsk State Agrarian University. The initial raw materials and finished products were studied according to standard methods in accordance with GOST 33276-2015. The object of research in the work is the technology for obtaining caramel using vegetable raw materials in the technology. The subject of this study is the number of prescription components. It has been established that the addition of chamomile extract to caramel to an amount of 10 % has a positive effect on organoleptic characteristics and tasting evaluation.

ПЕРСПЕКТИВЫ ПРИМЕНЕНИЯ ВТОРИЧНОГО СЫРЬЕВОГО РЕСУРСА (ЖМЫХА ЛЬНА) В ПРОИЗВОДСТВЕ ОВСЯНОГО ПЕЧЕНЬЯ

The purpose of the study is to develop a new recipe for oatmeal cookies with a partial replacement of traditional ingredients with linseed cake. Tasks: to develop a recipe for oatmeal cookies with a partial replacement of margarine with linseed cake; to carry out a tasting assessment of the manufactured oatmeal cookies, to determine the physicochemical and organoleptic characteristics of the obtained products at various dosages of the included component. The object of the study is control samples of oat products with the addition of flax cake. Laboratory baking was carried out according to the classic recipe for oatmeal cookies with partial replacement (20; 30; 40 and 50 %) of margarine for linseed cake. Physical and chemical parameters of baked oatmeal cookies were carried out according to GOST 5898-87; GOST 5900-2014, GOST 5903-89, GOST 10114-80, GOST 31902-2012. The evaluation of the organoleptic characteristics of the produced samples of oatmeal cookies with partial replacement of the classic ingredient with linseed cake was carried out on a 5-point scale. The organoleptic studies carried out showed the compliance of the produced flour confectionery product (oatmeal cookies with 30 % replacement of margarine with flaxseed cake) to the regulatory documentation, the samples obtained had the traditional taste and smell of oatmeal cookies with a pleasant nutty aftertaste, an oval shape with a slight vagueness and a uniform porous structure at the break. The results of the physicochemical parameters of oatmeal cookies baked with 30 % replacement of margarine with linseed cake (mass fraction of moisture – 9.1 %, mass fraction of total sugar (according to sucrose) – 32.9 %, mass fraction of fat – 19.7 %, wetness – 170.0 %, alkalinity 1.8 degrees) comply with the requirements of regulatory documentation – GOST 24901-2014. The results obtained make it possible to recommend the developed new type of oatmeal cookies to expand the range of "healthy" flour confectionery products.

Low-glycemic load muffin production process for flour confectionery products expansion for people suffering from diabetes mellitus

Introduction. The relevance of the article is associated with the limited assortment of specialized products with low glycemic load for one of the common diseases, i.e. diabetes mellitus. In the age of accelerated pace of life, unhealthy diet, quick snacks, including products with easily digestible carbohydrates, lead to increased blood sugar, metabolic disorders, excess weight and, as a result, diabetes mellitus. The goal of the research. The goal was to develop recipes and technology for low-glycemic load muffins, since the range of flour confectionery products made from non-traditional raw materials was insufficiently represented. Plant-based raw materials - different types of flour with a low glycemic index, chicory, pectin, fructose, and muffins were the objects of the research. Despite the limited consumption of flour confectionery products, this product group is popular and demanded. During the research, the authors studied the characteristics of raw materials to justify the choice of recipe ingredients,their optimal ratios for the maximum possible organoleptic value, nutrient balance and minimum glycemic load. The Methods. The studies were conducted using the laboratory base of the KubSTU for conducting generally accepted instrumental methods for assessing the quality and safety of raw materials and finished products, as well as regression analysis and mathematical programming methods, focusing onthe principles of food combinatorics. The Results. During the experimental studies, the authors developed recipes for muffins with a low glycemic load - oatmeal “Azalea”, oatmeal-amaranth “Althea” and “Anemone”, the nutritional value of which was higher than the control sample due to the increased content of the main functional ingredients. The developed samples meet the requirements of regulatory documents based on the results of physicochemical studies conducted by the authors. Permissible shelf life is determined based on microbiological studies. The Conclusion. The developed recipes and technology allow obtaining muffins with increased nutritional value, low calorie content and glycemic load, which determines the possibility of recommending them in the diet of patients with diabetics.

Justifi cation of the feasibility of improving white sugar technology to enhance the quality of confections

The article discusses the importance of the production of white sugar and its role as one of the essential components for confectionery production. The relationship between the influence of the quality of white sugar on manufactured confectionery products is described, and the main technological indicators of the quality of this product are given. A technology to improve the process of extracting sucrose from plant raw materials has been proposed. The obtained results of experimental studies indicate the feasibility and effectiveness of this solution.

Prospects for using antioxidants in flour confectionery production

Oxidative stress occurs when the body’s antioxidant system cannot cope with excessive levels of reactive oxygen species (ROS). Free radicals, which are molecules with an unpaired electron, attack proteins, membrane lipids, and DNA, causing damage that can lead to disease, accelerated aging, and disruption of cellular functions. The main sources of free radicals are endogenous processes (metabolism, inflammation) and exogenous factors (pollution, ultraviolet radiation, smoking). The body’s protection from oxidative stress is provided by antioxidants, which neutralize ROS and reduce the negative impact of oxidative stress. The article discusses the prospects for using various antioxidants in the fl our confectionery production, with the aim of making a positive impact on consumers’ health.

Ensuring the storage capacity of pastilles containing thickeners

The high interest of consumers in pastille confectionery products, such as marshmallows, meringues, pastilles, etc., is caused by their foamy structure and the presence of fruit puree and dried fruit pieces in the formulation. The specified quality characteristics of the pastilles, such as taste, aroma, color, and consistency, are signifi cantly reduced during storage as a result of partial degradation of its internal structure and moisture diffusion processes, i.e. products become uncompetitive. To avoid this type of change and increase the shelf life of the pastilles, modified polysaccharides from waxy corn with stabilizing properties E1442 and E1422 were included in its recipe composition, and studies of the physicochemical and organoleptic properties of the pastilles were carried out. As a result of the studies, it was established that the rate of moisture transmission of pastilles samples containing E1442 in the recipe composition significantly decreased by 2.1 times among the studied model samples and was lower than the rate of moisture transmission of the control sample without the modified polysaccharide.

Integrating Nendra Banana Blossoms into Chocolate: A Study on Nutritional Enhancement and Bioactive Compounds

Banana blossom, an underutilized ingredient in Asian cuisines, offers significant health benefits. To develop a confectionery product combining Nendra banana blossom and chocolate, and to evaluate its macro, micro, and bioactive components. Materials were sourced locally. Banana blossoms were washed, cleaned, and immersed in a 0.2% citric acid solution for 30 minutes to prevent enzymatic browning. They were then dried in a hot air oven at 105°C for 2-3 days, ground into a fine powder, and used for further testing. Formulation with 10 g of banana blossom powder and control were prepared and subjected to hedonic rating to assess overall quality of the product. Subsequent analytical experiments evaluated the nutritional value. Incorporating banana blossom powder into chocolate maintained sensory characteristics and enhanced nutritional value, presenting a promising alternative to conventional unhealthy confectioneries. This product addresses polyphenol and fiber deficiencies, offers commercialization potential, and helps reduce micronutrient deficiencies affordably. Keywords: Nendra banana blossom, Anti nutritional properties, Antioxidants, Novel food product

DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF BISCUIT SEMI-FINISHED PRODUCTS WITH BUCKWHEAT FLOUR

The article describes the preparation of a biscuit with the replacement of wheat flour with buckwheat flour. The purpose of the general work is to enrich the composition of the biscuit product using buckwheat flour. The problem of the ability to eat properly directly concerns food producers from many countries of the world. Buckwheat flour is the basis of gluten-free production, and the improvement of confectionery production technology allows to expand the range of gluten-free food products of domestic production and makes it available to a large number of consumers. The technology of biscuit production, obtained as a result of experimental studies using raw materials from local plants, will be very important and useful for the human body. A recipe and technology for the production of semi-finished biscuit with the addition of buckwheat flour have been developed. The qualitative indicators of the developed biscuit semi-finished product are investigated. To obtain a biscuit semi-finished product, various ratios of buckwheat and wheat flour were considered. Technological parameters of biscuit production have been developed, since wheat flour, traditionally used for biscuit production, has been replaced by buckwheat flour. The influence of flour made from buckwheat on the quality of the biscuit product has been studied. The optimal amounts of the main raw materials and non-traditional types of enriched mixtures are justified, which allow improving the quality indicators of biscuit products, including organoleptic and physicochemical indicators. The issues of improving the assortment of biscuit semi-finished products are considered. In the review of biscuit semi-finished products, replacing wheat flour with non-traditional flour improves the quality of products and increases their nutritional value.

Impact of Chocolate Cadmium on Vulnerable Populations in Serbia

Chocolate is one of the most popular and widely consumed confectionery products. However, elevated cadmium (Cd) content in this commodity threatens food safety and human health. It is crucial to monitor the presence of Cd in chocolate and to evaluate its associated health risks. This study assessed the Cd levels in milk and dark chocolates from the Serbian market (n = 155). Cadmium concentrations varied between 0.010 and 0.29 mg/kg. The obtained values were used to evaluate the hazard quotient (HQ) and cancer risk (CR). The estimated weekly intakes (EWIs) were below the tolerable limits for all samples. However, in some samples, the EWI reached 60.9% and 63.5% of the tolerable limit for toddlers and other children, respectively. No health risk was found based on the HQ. On the other hand, based on CR values, all chocolate products can be classified as posing a moderate risk. The Monte Carlo simulation indicated that toddlers and other children were more exposed to non-carcinogenic risk, whereas vegetarians, adults, pregnant women, and other children were more exposed to cancer risk. Sensitivity analysis indicates that body weight, exposure frequency, and ingestion rate are the most influential factors for non-cancer and cancer health risks.

Determination of the quality of cookies using fatty products based on hydrogenated fats from domestic raw materials of the Republic of Kazakhstan

This article discusses the assessment of the food safety of flour confectionery products produced using margarine based on hydrogenated fats produced from domestic raw materials of the Republic of Kazakhstan, using sunflower seeds, rapeseed, flax, soy. An analysis of the organoleptic parameters of sugar cookies produced using margarine and vegetable fat showed that the products have an attractive appearance, golden color and porous structure. The physico-chemical parameters of finished products manufactured using all types of fatty products of "Maslo Del" LLP comply with the requirements of 24901-2023, imposed on the quality of these products. The mass fraction of transisomers in sugar cookies with margarine and vegetable fat (TFA content up to 15%) is less than 2% of the total fat content, which meets the requirements of technical regulations. The obtained data allow us to scientifically substantiate the possibility of using margarines and fats produced from domestic raw materials (sunflower seeds, rapeseed, flax, soybeans) of the Republic of Kazakhstan, using the hydrogenation method in the production of bakery and confectionery products.

IMPROVING IRISH SCONE TECHNOLOGY WITH IMPROVED BIOLOGICAL VALUE

The article considers the possibility of increasing the biological value of flour confectionery products thanks to the use of meal from pumpkin seeds and oat bran. There is a shortage of minerals, vitamins and other minor nutrients, dietary fibers in the diets of the population of Ukraine against the background of consumption of excessive amounts of sucrose and animal fats. One of the ways to solve this problem is the development of functional food products, in particular functional dietary supplements using dietary supplements and plant raw materials. Promising raw materials for use in BKV are pumpkin seed meal and oat bran, which contain a significant amount of dietary fiber. The expediency of their use in order to improve the nutritional value and increase the biological value of BKV has been proven. It is advisable to introduce BKV into the diet as health-improving, therapeutic and preventive dishes. According to the results of the conducted research, the technology of functional BKV with improved content of essential nutrients was developed. Based on the obtained data, it can be concluded that the developed BKV enrich the human diet with deficient nutrients and reduce the amount of easily digestible carbohydrates. Developed BKV can be recommended in diets to improve digestion and strengthen immunity. The social efficiency of the developed BKV technology consists in expanding the assortment of dessert dishes with a reduced amount of easily digestible carbohydrates. The developed BKV can be recommended for children's nutrition, in the daily diets of people working in heavy industry, living in ecologically polluted areas and all strata of the population, to meet consumer demand for functional food products, and will also contribute to improving the quality of nutrition and improving the health of the population of Ukraine. The developed BKV can be used in restaurants

Rheological, Thermal, and Textural Characteristics of White, Milk, Dark, and Ruby Chocolate

This study compares the rheological, thermal, and textural characteristics of four types of chocolate—white, milk, ruby, and dark—produced by the same manufacturer. White, milk, and ruby chocolates contain 36% fat, while dark chocolate has 39%. Cocoa content varies from 28% in white, 33% in milk, 47% in ruby, to 70% in dark chocolate. Rheological properties were assessed with a rotational rheometer, while density was measured with a gas pycnometer. Particle size distribution (PSD) was evaluated using laser diffraction, and thermal properties were analyzed with differential scanning calorimetry (DSC). The DSC results indicated that enthalpy increased with cocoa content, whereby dark chocolate showed the highest value (55.04 J g−1) and white chocolate the lowest (35.3 J g−1). PSD followed a monomodal pattern; dark chocolate had the smallest particles, leading to the highest hardness. Density ranged from 1.2773 to 1.2067 g∙cm−3. The results from classical rotational rheological measurements were in accordance with oscillatory measurements. Rheological measurements confirmed that the Casson yield stress was the highest for milk chocolate (17.61 Pa). The viscosity values decreased with increasing shear rate for all chocolates. All chocolate samples showed strong shear-thinning behavior up to a 100 s−1 shear rate. Oscillatory measurements showed the paste-like nature of all samples, i.e., storage modulus G’ dominates loss modulus G’’ at small shear stress values, and the complex modulus G*, which represents the stiffness, varied as follows: milk > white > dark > ruby. This study offers valuable insights into the properties of chocolates during production and storage, helping manufacturers anticipate key characteristics for new confectionery products.

Justification for selecting raw materials to minimize the content of sulfur dioxide in confectionery products

Raw materials and semi-fi nished products used in the manufacture of confectionery products may contain food additives, including the preservative sulfur dioxide, ensuring their safety and highquality characteristics throughout the appropriate shelf life. According to current legislation in the fi eld of food safety, including confectionery products, the content of sulfur dioxide should not exceed 10 mg/kg of product. Meanwhile, there is a risk of high sulfur dioxide content in confectionery products, which can negatively aff ect consumers’ health. Therefore, justifi cation for the choice of raw materials and semi-fi nished products with a minimum content of the sulfur dioxide preservative is an urgent problem for manufacturers in the confectionery industry. Research has been carried out on the main raw materials and fruit semi-fi nished products in order to identify the sources of sulfur dioxide in confectionery products. Based on the results obtained, it has been concluded that the content of sulfur dioxide in sugar, fl our, and chocolate confectionery products is in wide ranges and can exceed the concentration of 10 mg/kg of product, which is due, among other things, to the high reactivity of this preservative with main raw materials and semi-fi nished products: starch syrup, oat fl our, fruit fi llings based on sulfated fruit puree, dried fruits, and coconut fl akes.

Study of lipase activity in semi-fi nished products based on cocoa powder for glazed confectionery production

Preventing lipolytic spoilage of glazed confectionery products is a relevant issue. The breakdown of fats by lipases leads to the accumulation of free fatty acids, which initiate rancidity and may have an undesirable taste or odor. Studies of microbiological parameters and lipase activity in raw materials have shown a correlation between the degree of contamination and lipase activity. An assessment of the impact of the degree of contamination of model glaze samples containing 15%, 25%, and 28% cocoa products on changes in the quality indicators of the samples was made. The infl uence of the degree of contamination on the maximum shelf life of cocoa-containing semi-fi nished product was confi rmed. A method has been developed for predicting changes in the quality of cocoa-containing confectionery products based on the content of microorganisms with lipolytic activity, which allows predicting the organoleptic spoilage of confectionery products according to their initial contamination.

How to organize effective cleaning in confectionery production

The article provides data on both the state of the cleaning process in food production and the main stages of selecting technological methods and equipment for high-quality cleaning of production premises.

Impact of raw materials on the nutritional value of confections

The techniques for determining the nutritional value of confectionery products, namely, determining the mass fraction of protein, fat, water-soluble vitamins B1 and B2, omega-3 fatty acids, and cholesterol in fat-containing confectionery products, have been developed. Data on the content of protein, fat, saturated fatty acids and trans isomers of unsaturated fatty acids, B vitamins, omega-3 fatty acids,and cholesterol in fat-containing confectionery products have been obtained. A methodology to monitor the content of vitamins, omega-3 fatty acids, and cholesterol in fat-containing confectionery products has been developed.