Confectionery Products Research Articles

ТЕХНОЛОГИЯ ПРОИЗВОДСТВА ПРЯНИКА С ДОБАВЛЕНИЕМ ПОРОШКА ИЗ КЕДРОВОГО ЖМЫХА

The objective of the study is to analyze the use of cedar cake powder in different percentage additives to wheat flour (second grade) in laboratory experiment variants; to use of the optimal dosage of cedar cake powder for enrichment of cedar gingerbread and improvement of the quality of this flour confectionery product; to improve production technology. The object of the study is samples of cedar gingerbread pro-ducts obtained by adding cedar cake powder (5; 10; 15 %) to second-grade wheat flour. To perform the study, well-known organoleptic and physicochemical methods for studying raw materials and finished products were used. The safety of raw materials was controlled by TR CU 021/2011 "On the safety of food products". The choice of the control – Dnieper gingerbread, is associated with the use of second-grade flour in its recipe and its low calorie content. Laboratory studies and their testing were carried out in 2023 at the Department of Technology of Bakery, Confectionery and Pasta Production of Krasnoyarsk State Agrarian University. The finished flour confectionery product – cedar gingerbread was tested using stan¬dard methods in accordance with GOST R 58233-2-18; GOST 15810-2014. The cedar gingerbread sample with 15 % additive can be considered enriched, possessing improved quality indicators. The advantage of quality assessment is the pleasant smell (aroma) of cedar nut and an increased mass fraction of fat – 1.90 %. Organoleptic and physicochemical indicators and increased nutritional value of the enriched cedar gingerbread sample allow us to give an "excellent" rating on the rating scale (29.8 points). The generally accepted technology for the production of raw unglazed gingerbread was used. In the technology for ma¬king cedar gingerbread, the dough kneading stage was improved. Flour, cedar cake powder, soda and ammonium dissolved in water were added to the finished syrup. Profitability was 19 %. The production of cedar gingerbread is possible to expand the range and increase the production of flour confectionery products for all groups of the population.

Gut metabolome and microbiota signatures predict response to treatment with exclusive enteral nutrition in a prospective study in children with active Crohn’s disease

BackgroundPredicting response to exclusive enteral nutrition (EEN) in active Crohn’s disease (CD) could lead to therapy personalization and pretreatment optimization. ObjectivesThis study aimed to explore the ability of pretreatment parameters to predict fecal calprotectin (FCal) levels at EEN completion in a prospective study in children with CD. MethodsIn children with active CD, clinical parameters, dietary intake, cytokines, inflammation-related blood proteomics, and diet-related metabolites, metabolomics and microbiota in feces, were measured before initiation of 8 wk of EEN. Prediction of FCal levels at EEN completion was performed using machine learning. Data are presented with medians (IQR). ResultsOf 37 patients recruited, 15 responded (FCal < 250 μg/g) to EEN (responders) and 22 did not (nonresponders). Clinical and immunological parameters were not associated with response to EEN. Responders had lesser (μmol/g) butyrate [responders: 13.2 (8.63–18.4) compared with nonresponders: 22.3 (12.0–32.0); P = 0.03], acetate [responders: 49.9 (46.4–68.4) compared with nonresponders: 70.4 (57.0–95.5); P = 0.027], phenylacetate [responders: 0.175 (0.013–0.611) compared with nonresponders: 0.943 (0.438–1.35); P = 0.021], and a higher microbiota richness [315 (269–347) compared with nonresponders: 243 (205–297); P = 0.015] in feces than nonresponders. Responders consumed (portions/1000 kcal/d) more confectionery products [responders: 0.55 (0.38–0.72) compared with nonresponders: 0.19 (0.01–0.38); P = 0.045]. A multicomponent model using fecal parameters, dietary data, and clinical and immunological parameters predicted response to EEN with 78% accuracy (sensitivity: 80%; specificity: 77%; positive predictive value: 71%; negative predictive value: 85%). Higher taxon abundance from Ruminococcaceae, Lachnospiraceae, and Bacteroides and phenylacetate, butyrate, and acetate were the most influential variables in predicting lack of response to EEN. ConclusionsWe identify microbial signals and diet-related metabolites in feces, which could comprise targets for pretreatment optimization and personalized nutritional therapy in pediatric CD.

Confectionery products stored in permafrost conditions

Industrial development of the Arctic territories is a crucial direction in the development of our country. Expanding the market for confectionery products requires increasing their safety in various climatic conditions, which is only possible by ensuring quality indicators that guarantee their specified shelf life. Studies of confectionery products stored in conditions of unregulated negative temperatures of permafrost, according to organoleptic, physico-chemical and microbiological quality indicators, have been conducted. “Iris Kiss-Kiss” candies, “Strawberry” cookies, homemade crackers, biscuits, and chocolate were stored at unregulated low temperatures. In cookies, crackers, and biscuits, a foreign odor and rancid taste caused by oxidation products of the fat fraction were detected. As for chocolate after storage, heavy bloom and significant changes in structure and consistency were revealed. The moisture content of the chocolate increased. Storage conditions at low temperatures and high humidity increase the risk of microorganism development and microbiological spoilage. The results obtained allow concluding that long-term storage of confectionery products is possible under unregulated low temperatures.

Technology development and study of properties of craft marshmallows with raspberry puree

The development of recipes with natural raw materials enriched with bioactive substances is an urgent task for providing the population with a complete and balanced diet. The aim of the study is to develop recipes of craft marshmallows for therapeutic, prophylactic and health-improving purposes. The research was conducted by means of the expert method, sensory analysis, and statistical methods of processing experimental data. Standard and generally accepted methods were used to determine physical and chemical parameters. To achieve this goal, it is proposed to replace part of the apple puree in the recipe with raspberry because of the raspberries’ antibacterial and immunomodulatory properties. Models of marshmallow composition with different proportions of apple and raspberry puree, protein, sugar, glucose syrup and agar-agar were developed. The sensory analysis was carried out and the organoleptic characteristics of model marshmallow compositions (taste, odour, colour, consistency, structure, and surface condition) were determined. A sensory profilogram for model marshmallow compositions was created and the model composition with the best organoleptic characteristics was determined on the basis of the expert evaluation results. The content of pectin substances and L-ascorbic acid in the studied samples was determined. The physical and chemical parameters for the model marshmallow compositions were determined. It was found that due to the increase of raspberry puree content in the marshmallow recipe the moisture content of the marshmallow will increase from 21.3% ± 0.3% in MC1 with 30% raspberry puree content to 22.1% ± 0.3% in MC3 with 40% raspberry puree content. The density, active and titratable acidity of the marshmallow will decrease with the increase of raspberry puree amount in it. The expediency of using vitamin and pectin-containing raw materials (such as raspberry puree) for therapeutic, prophylactic and health-improving purposes in the marshmallow production technology has been experimentally proved. The marshmallow recipes with different proportions of apple and raspberry puree, possessing therapeutic, preventive and health-improving purposes and expanding the range of sugary confectionery products have been developed. The proposed marshmallows contain natural ingredients and are characterised by high organoleptic characteristics. Marshmallows on the developed recipes can be produced on confectionery production line of various capacities and in restaurant establishments

RESEARCH OF THE MARKET OF CHOCOLATE AND CHOCOLATE PRODUCTS IN THE WORLD

Purpose. The aim of the work is to present the results of a comprehensive analysis of the world market of chocolate products. Research methods.To achieve the goal of the research, the article uses a set of scientific methods, in particular: comparative and statistical analysis – to study the peculiarities of the development of the world market of chocolate products; problem-oriented – to identify the main problems of the economic development of the chocolate market and identify the factors affecting it; statistical analysis – for the interpretation of the global production of cocoa beans in the period 2020–2023, the dynamics of the shares of countries – the leaders in export and the shares of the largest countries – importers of chocolate products in the world; index method – for evaluating the concentration levels of the world market of chocolate products. Findings. An assessment of the market concentration of the world’s companies producing chocolate and chocolate productswas carried out: in 2022, the Herfindahl-Hirschman index was 1814.863; the market concentration index for the studied companies was 43.07, which indicates the average level of monopolization in the world market of chocolate and chocolate products. Linda index showed that the four most profitable companies: Mars Incorporated, Mondelez International, Ferrero Group, Hershey formed a stable oligopoly. The Gini index (0.416) showed the average unevenness of income distribution between the largest companies – producers of chocolate on the world market. The analysis of the economic situation of the world market of chocolate products made it possible to identify the main factors influencing the development of this industry in 2020–2023, namely: decrease in the supply of cocoa beans, due to the closure of borders between states due to the pandemic and a decrease in their yield; increase competition from other confectionery products. Chocolate consumption in developed markets such as Europe and North America remains stable, while sales growth in emerging markets has slowed; according to chocolate manufacturers, there is a growing awareness of consumers about the health and benefits of food, which contributes to the growth of demand for dark chocolate, chocolates with reduced sugar content, healthy additives and organic components, and chocolate – premium class.; according to chocolate manufacturers, there is a growing awareness of consumers about the health and benefits of food, which contributes to the growth of demand for dark chocolate, chocolates with reduced sugar content, healthy additives and organic components, and chocolate – premium class; an important trend in the development of the global chocolate market is the increasing integration of advanced technologies, such as artificial intelligence, machine learning and blockchain, which are used to improve the efficiency of development and product quality; key industry players are making significant investments that are expected to drive innovation and expansion in the global chocolate market. These investments are aimed at developing new assortment items and expanding distribution networks, which, in turn, will stimulate potential demand; the growth of e-commerce has impacted the chocolate industry, providing customers with easy options to buy chocolate online. Chocolate brands have been able to establish a more direct relationship with consumers through direct sales, and online platforms have made it easier to find chocolate products. Overall, despite bottlenecks in chocolate supply chains and competition in the confectionery industry, the prospects for the global chocolate market in terms of growth in consumer demand, innovation in technology and changing consumer preferences, investment from key players in the industry are optimistic. It is expected that in 2023–2030, the global chocolate market will show constant positive growth. Practical implications. The results of this study may be useful for the subjects of the global market of chocolate and chocolate products, which are aimed at developing foreign economic activity. The available data highlights the factors that are most crucial for the development of the chocolate and chocolate products industry, which provides a better understanding of the functioning of the global chocolate and chocolate products market. Originality/value.The article examines the world market of chocolate and chocolate products: the industry of cocoa bean production and the dynamics of world prices for these products are analyzed; export and import indicators of chocolate movement between countries are determined; an assessment of the concentration of the world chocolate market was carried out using the Herfindahl-Hirschman index, the concentration index, the Lind index and the Gini index. The companies that occupy the largest share of the studied market have been identified.

Assessment of the state of actual nutrition in the population of the Russian Federation

Introduction. There was conducted the study of the actual nutrition in the population of the Russian Federation in 2017–2021, including a study of its trend and compliance with recommended rational standards.&#x0D; Materials and methods. The study used information from the Federal State Statistics Service (Rosstat) on consumption in population of the Russian Federation of the main food groups in households in 2017–2021. The annual representative sample was forty seven thousand eight hundred households. A method used to analyze time series of consumption of basic food products and a comparison of actual nutrition with recommended rational standards was carried out for the whole country, Federal districts, and constituent entities of the Federation.&#x0D; Results. In the Russian Federation in 2021, compared to 2017, consumption of most major food groups decreased. Consumption of meat and meat products increased by 6.8%, eggs by 1.3%. Consumption of fish and fish products remained at the same level. The analysis shows a decline in the consumption of bread and bakery products in all federal districts, with the exception of the Far East (an increase of 1.6%); potatoes, vegetable oil, with the exception of the Far East (an increase of 0.8%). At the same time, there is an increase in the consumption of meat and meat products in all federal districts, with the exception of the Far Eastern (decrease by 13.6%). For other product groups, consumption variations were noted.&#x0D; Below the recommended rational norms, the Russian population consumes fish and fish products, potatoes, bread, and bakery products, milk and dairy products, vegetables, fruits and berries, eggs, and vegetable oil. At the same time, excessive consumption of sugar (3.8 times higher than the norm), meat and meat products (27% higher than the norm) were noted.&#x0D; In the Federal Districts, consumption of most major food groups is below the recommended rational standards. In all federal districts, consumption of meat and meat products, sugar and confectionery products has increased.&#x0D; Significant differences have been established in the compliance of consumption levels with recommended rational standards by the population of the constituent entities of the Russian Federation in 2021. In most regions of the Russian Federation, high consumption of meat and meat products by the population is noted. &#x0D; All regions of the Federation have high consumption of sugar and confectionery products.&#x0D; Limitations. This study is limited by the size of the representative sample, which was 47.8 thousand households.&#x0D; Conclusion. The consequence of an irrational nutrition structure is a violation of the nutritional status, which is expressed in an increase in the prevalence among the population in recent years of such alimentary-dependent pathologies as obesity, hypertension, diabetes mellitus, and a number of others.

Improving the safety and quality of jelly-fruit marmalade, recommendations for sweeteners

Relevance. Reduced calorie confectionery products, such as marmalade containing fruit raw materials, cocoa products, are included in the diet of consumers, are in high demand and are associated with healthy food products.Methods. The aim of the work is to identify patterns of changes in the quality of jelly-fruit marmalade containing sweeteners erythritol and xylitol during storage. Apple puree was used as a fruit raw material. The sweeteners erythritol and xylitol are justified for partial replacement of white sugar. Samples of jelly-fruit marmalade with 50% replacement of white sugar with polyols were made in the laboratory. The production of marmalade included the preparation of agar-sugar syrup, the preparation of a semi-finished fruit product, the addition of sweeteners, modified starch, molasses, boiling the formulation mixture to a mass fraction of moisture of 18– 23%, the introduction of a 50% solution of citric acid, cooling to a temperature of 82–83 °C and molding by casting a mold. The samples were packed in a polypropylene film with a thickness of 35 microns and stored in a climatic chamber at a temperature of 18 °C and a relative humidity of 40% of the ambient air.Results. The mass fraction of moisture, water activity, strength, taste, color, and smell of marmalade samples during storage were studied. It was determined that after 14 weeks of storage, the strength of the control sample increased by 2%, sample No. 1 — by 20.4%, samples No. 2, 3 — by 11.1% and 16.4%, respectively. The shape of the manufactured samples is correct, without the presence of body defects. It was found that the samples had high organoleptic properties, while the least moisture loss during the entire studied storage period was detected in sample No. 2 containing erythritol.

Physicochemical and Sensory Stability Evaluation of Gummy Candies Fortified with Mountain Germander Extract and Prebiotics.

Health-conscious consumers seek convenient ways of incorporating different functional ingredients into their diets. Gummy candies are among the most popular confectionery products but generally regarded as nutritionally empty. A gelatin-sugar matrix, providing a highly appreciated sensory experience of sweetness and chewiness, could be used to deliver various bioactive compounds, especially those carrying an unpleasant taste. This work aimed to formulate gelatin gummies based on the mountain germander extract (MGe) as a source of phenylethanoid glycosides (PhEG). Sucrose and glucose syrup contents were partially or completely substituted with combinations of xylitol, maltitol and prebiotic poly- and oligosaccharides. Chemical, textural and sensory parameters were evaluated after production and 2 months of storage. Formulations containing fructooligosaccharides and xylooligosaccharides maintained a characteristic appearance during storage at all three levels of sugar (high, low and none), whereas inulin-added and plain (i.e., without prebiotic) candies suffered from mold contamination or appearance/textural changes. The color of the candies noticeably changed and appeared darker. The PhEG were shown to be stable during the candies' production (approximately 90%) and generally maintained their contents during storage. Texture parameters, except hardness, exhibited high positive correlations and resembled the commercial product. Sensory-wise, a moderate bitterness intensity with a decreasing tendency, along with the high transparency and preservation of the characteristic shape facilitated high general acceptance. Gummy candies with prebiotics were shown to be a highly suitable matrix for the bitter MGe, delivering up to 40 mg of PhEG and 4.5 g of prebiotics in one serving size. This study provides a reference for implementing herbal extracts and emerging prebiotics (XOS) in functional confectionery.

The use of non-traditional prescription components to expand the range of functional pastille products

The article investigates the development of functional confectionery products. It seems relevant to use non-traditional recipe components with increased nutritional value. As a basis for the design of such food products, pastille products containing technologically necessary and useful functional components – protein and pectin – are proposed. A promising source for replacing sugar is fructose-glucose syrup. The object of the research is pastille products with increased nutritional value using non-traditional recipe components. Quince was used as a fruit filling for marshmallows. Expanding the range of plant raw materials used in the production of pastille products, it is advisable to use legumes, which supposedly have a high foaming ability due to the presence of a complex of surfactants in their composition. Legumes are characterized by high nutritional value, have a wide distribution area and are included in the diet of the majority of the Russian population. The purpose of the research is to develop a confectionery sugary product with a whipped structure – marshmallows of increased nutritional value using processed legume products – aquafaba, as well as fructose-glucose syrup. In the course of experimental studies conducted at the Department of Public Nutrition and Service of the Kuban State Technical University, the authors substantiated the choice of non-traditional raw materials to be included in the recipe composition and technology for the production of marshmallows with increased nutritional value. Research has been carried out and the process of foaming and foam resistance of dispersed systems based on aquafaba of canned chickpeas has been optimized. The technology and the recipe for marshmallows with increased nutritional density have been developed based on quince puree, aquafaba, canned chickpeas and fructose-glucose syrup. The main consumer properties of the finished product have been studied: organoleptic characteristics, chemical composition, nutritional value, hygienic safety indicators. The conclusions: in the development of confectionery products, an increase in their nutritional value, a reduction in calorie content, and the replacement of sucrose with sweeteners of natural origin have been achieved, which makes it possible to recommend them for inclusion in the diet of people suffering from diabetes.

The influence of methods of adding flaxseed flour on the quality indicators of rye bread

Modern Russians do not receive enough polyunsaturated fatty acids in their diet, as well as more than half the recommended dietary fiber intake. One of the sources of enriching the human diet with these nutrients can be flaxseed flour. The reason for the rare use of flaxseed flour in baking is the change in the taste and aroma of the finished product. Research to determine the method of adding flaxseed flour was carried out in the laboratory of baking and confectionery production of Vyatka State Technical University. Flax flour was added to bread in the form of sourdough mixed with rye flour, dough from flax flour, and dough from a mixture of flax and rye flour, as well as in dry form into the dough. Organoleptic and physico-chemical quality indicators of semi-finished and finished products were studied. Generally accepted research methods were used in the research. As a result, it has been found that flaxseed flour changes the taste and smell of rye bread to the least extent when it is fermented with yeast in a dough. Fermenting flaxseed flour together with rye flour does not result in the loss of flaxseed taste and aroma. It has been proved that preparing dough using flaxseed flour requires more water than preparing sourdough and dough from rye flour. Sourdough with the addition of flaxseed flour gains acidity faster. Bread with the addition of flaxseed flour in the form of dough is practically no different from the control variant. The crumb of such bread has an acidity of 9.0 degrees, moisture content of 49.9% and porosity of 49%. The tasting has shown that bread with the addition of flax dough among the studied samples scored the highest number of points and was as close as possible to the control version.

Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows.

The research focuses on enhancing the nutritional value and potential health benefits of gluten-free confectionery products, developing innovative pastilles and marshmallows enriched with medicinal herb extracts, probiotics, and bioactive compounds from natural sources. Physicochemical properties, including water activity, texture, and color, are assessed to evaluate the quality of the final products. Moreover, in vitro digestibility of the confectionery products is also investigated, with a focus on the release of bioactive compounds such as total phenolic compounds (TPC) and total anthocyanin (TAC) during simulated gastrointestinal digestion. Results indicate that the addition of specific ingredients to pastille samples does not lead to variations in water activity (~0.44), preserving the original properties, quality, and stability of the food. In contrast, the incorporation of additives in marshmallow products significantly increases water activity (p ≤ 0.05), attributed to their moisture-retaining effect. In general, our findings reveal that texture properties and color parameters are significantly affected by different formulations (p ≤ 0.05) for both confectionery products. Notably, the use of fruit and berries puree, along with the incorporation of additives, improves the functionality of confectionary products in terms of consumer acceptance (harder pastilles and softer marshmallow) and product quality. Furthermore, the study reveals that bioactive compounds are released and become more bioaccessible during digestion, particularly in the intestinal phase, with a maximum release exceeding 97% of TPC and TAC for both pastille and marshmallow samples. These findings pave the way for the development of a new category of gluten-free confectionery products, enriched with functional ingredients that offer potential health benefits, aligning with consumer preferences for natural, functional, and health-conscious treats. This research contributes to the evolving the landscape of functional confectionery products and underscores their potential as immune-boosting and naturally based food options.

Impact of sugar replacement by non-centrifugal cane-sugar on physicochemical, antioxidant, and phenolic content of confectionery product

The consumer demand for healthier alternative sweeteners to replace modern confectionery continues to increase. Jaggery is a traditional non-centrifugal cane sugar used as a sweetener. This study investigates the physicochemical parameters, antioxidants, and phenolic contents of a confectionery developed by replacing refined sugar with sugarcane jaggery. Hence, its proximate composition, antioxidant activity, total phenolic content, mineral content, colour and texture were determined compared to a control sample made with refined sugar. In the samples made with refined sugar and jaggery the mean value for percentage content of moisture (6.2,7.4), protein (11.3,11.0), crude fibre (0.74,0.78), fat (23.9,25.6), and ash (2.6,3.0) were not significantly different (p > 0.05). The jaggery confectionery sample had significantly higher (p > 0.05) mean values for Mg (76.30 ppm), Ca (65.47 ppm), K (423.70 ppm), Fe (3.61 ppm), and Cu (0.25 ppm) contents than the control sample (Mg (49.38 ppm), Ca (49.30 ppm), K (308.50 ppm), Fe (3.24 ppm), and Cu (0.21 ppm). Total phenolic content and antioxidant activity based on the IC50 value of the developed product were significantly different from that of the control sample (p < 0.05). Collectively, results indicate that the jaggery confectionery sample has promising healthier attributes than the normal confectionery product made using refined sugar.

Modification of the carbohydrate profile of oatmeal cookies

Excessive sugar consumption worldwide has become an increasing problem in recent years. Excessive sugar consumption can lead to serious diseases such as diabetes and obesity. Confectionery products make a significant contribution to this problem. The carbohydrates in the formulation of traditional confectionery products have a high glycemic index. Modification of the ingredient composition of confectionery products by replacing sugar, which is conventionally used in the formulation of confectionery products, with other ingredients should help to reduce the glycemic index of these products. The purpose of the study is to develop the prescription composition and manufacturing technology for a flour confectionery product in the form of oatmeal cookies with a modified carbohydrate profile. The objects under study are a control sample of oatmeal cookies (a prototype of the developed product with an unmodified carbohydrate profile) and experimental samples of oatmeal cookies (products with modified carbohydrate profiles). The modification of carbohydrate profiles consists in removing sugar and introducing ingredients that have no hyperglycemic effect – sugar substitute trehalose or isomalt and sweetener stevioside. Organoleptic and physicochemical parameters of the developed cookies are determined using standard methods. The study demonstrates the possibility of using the method of biotesting with Tetrahymena pyriformis infusoria on oatmeal cookies with sugar and sugar substitutes. Biotesting is carried out based on analyzing the condition, behavioral characteristics, and growth of the culture population in the studied samples of cookies. The findings indicate a positive effect of the developed oatmeal cookies with modified carbohydrate profiles on living cells.

Simulation modeling as a tool for predicting the quality of wastewater treatment in food production

The possibility of using simulation modeling to predict the quality of wastewater treatment in food production is considered using the example of the baking industry. Using the GPS-X 8.0 software product, the efficiency of wastewater treatment processes at local wastewater treatment plants for the production of bakery products, confectionery products and mixed-type production with the production of bakery products, small baked goods and confectionery production was studied. It is shown that the use of a systematic approach ensures the development of effective local facilities for wastewater treatment.

ПЕРСПЕКТИВИ РОЗВИТКУ РИНКУ КОНДИТЕРСЬКИХ ВИРОБІВ В КРАЇНАХ АЗІЇ

The article examines in detail a statistical study of the current state of the confectionery market in the Asia-Pacific region and conducts an in-depth analysis of forecasts for its further development. The key goal of the article is to conduct an analysis and further assessment of the state of the Asia-Pacific confectionery market and its prospects for development. The issue discussed in the article is urgent and extremely relevant, as a large number of Ukrainian manufacturers are currently considering the possibility of expanding or just starting their international activities. For many decades, the Asia-Pacific market has been one of the largest developed markets in the world with steadily increasing demand due to its large population. The unstable economic and political situation in the world has a negative impact on confectionery manufacturers, so the objective is to diversify sales markets in order to ensure the stable functioning of production and sales of company products. The key reasons for the further growth of the market in the forecast period, according to the estimates of scientific experts, are substantiated. Forecasting of further market development is carried out using such a forecasting method as exponential trend smoothing. The use of this forecasting method allows you to predict the future development of events on the selected market as realistically and effectively as possible. In the course of the research, it was established that due to the growth of the middle-class population in the selected region, the market has positive forecasts for further growth, and therefore is a promising direction for the expansion or development of international activities of Ukrainian confectionery manufacturers. The preferences of consumers of the Asia-Pacific market were studied and it was determined which confectionery product is given the greatest preference. An analysis of the target audience of the selected market was carried out and the largest players currently represented on the market were identified. The dynamics of the use of online and offline sales channels of confectionery products were studied. Reasonable conclusions have been drawn regarding further prospects for the development of the confectionery market in Asian countries.

ИССЛЕДОВАНИЕ И ИНТЕГРАЦИЯ АВТОМАТИЗАЦИИ РАБОТЫ КОНДИТЕРСКОГО ОБОРУДОВАНИЯ

Automation of confectionery equipment inevitably changes paradigms in the modern food industry, changing old methods and introducing innovations in the production of confectionery products. This process represents not only a technological upgrade, but also a fundamental transformation of the entire industrial landscape, leading to significant changes in production approaches, product quality, safety and sustainability of production. This article highlights not only the current state of automation in the confectionery industry, but also its prospects in the future, as well as analyzes the factors influencing the successful implementation and use of automated systems. The authors conduct a study of the relationship between the level of automation and various aspects of confectionery production. They identify the advantages, achievements and opportunities that automation provides, including productivity improvement, product quality optimization and occupational safety. At the same time, the challenges that companies face when implementing new technologies are also being considered, such as high implementation costs, the need to retrain staff and manage changes in work processes. It should also be noted the importance of software development for process automation in the confectionery industry. This component plays a key role in the successful implementation of automated systems, ensuring the integration and coordination of various production processes. The software allows you to effectively control a variety of parameters, including temperature, humidity, speed and accuracy of the molding and packaging processes. However, despite all the advantages of automation, the implementation of such systems also faces challenges and obstacles. Some companies face difficulties in adapting to new technologies, while others have difficulties in ensuring the necessary level of staff qualifications. However, with the development of the industry and increasing competition, automation remains a key success factor in the confectionery industry, providing companies with the opportunity to improve product quality, increase productivity and remain competitive in the market.

The influence of confectionery product decoration on consumers

The influence of confectionery product decoration on consumers

Recent progress in electrochemical detection of amaranth in food samples: A brief review

Amaranth (E 123, AM) is a red synthetic azo dye authorized as a food additive in the EU. In contrast to natural colorants, AM has significant advantages such as low production cost, excellent water solubility, and high stability. AM is used to enhance the natural color, to decrease the loss of color due to processing treatments, and to provide color to colorless ultra-processed foods, making food more attractive to the consumers. AM is widely used in food industry to improve the appearance and color of different types of food and beverages, including confectionery products, jelly, candies, jams, dairy products, ice creams, sausages, wines, syrups and soft drinks. Many of these food products are manufactured directly for, and marketed directly to, children. The high amount of AM in food products can cause adverse health effects such as dizziness, allergies, and respiratory problems. Moreover, long-term studies indicated that the potential adverse effects induced by AM include genotoxicity and cytotoxicity. Therefore, the development of a precise and easy-to-handle alternative for a quick and efficient quantitative detection of AM in food products is necessary for consumer safety. Modern electroanalytical techniques have the advantages of excellent sensitivity and selectivity, instrumental simplicity and portability, providing reliable alternatives to the conventional analytical methods. In this brief review, we have summarized recent trends in the electrochemical sensor systems applied for the analysis of AM in food samples, critically evaluated the performance metrics of these sensors: sensitivity, linear range, limit of detection and stability. Finally, the current challenges and future prospects are outlined.

Evaluation of cupcakes bioavailability and nutritional value

Numerous studies aimed at expanding the production of domestic healthy food products meet the objectives of national programs and projects implemented at the state level. Flour confectionery products are known to be an integral part of the food basket of our country's inhabitants. Therefore, the use of non-traditional vegetable raw materials with a high content of fiber, vitamins, and minerals in their manufacture is an important research field. In addition, these technologies are resource-saving and allow expanding the range of products for specialized and therapeutic purposes, including those for people with gluten intolerance. However, it should be mentioned that the introduction of additional raw materials is an interference with the traditional cooking technology and may affect the finished product quality, which requires additional research. Therefore, the effect of biologically active components on the bioavailability and nutritional value of a cupcake enriched with non-traditional types of raw materials was studied in the work. The ciliates P. caudatum were used as a test object for assessing the studied samples bioavailability. In addition, indicators of nutritional and energy value were determined in finished products. The studies carried out proved that the use of whole wheat flour, grape seed flour, sesame oil and sesame seeds in the production of cupcakes helps to increase its biotic potential, biological and nutritional value.

Development and study of the functional properties of marshmallow enriched with bee (Apis mellifera) honey and encapsulated probiotics (Lactobacillus rhamnosus).

Consumer demand for healthier confectionery products has prompted the confectionery industry to create products that are reduced in sugar content and supplemented with vitamins, antioxidants or biological elements beneficial to health. The aim of this study was to develop marshmallows enriched with Apis mellifera honey and Lactobacillus rhamnosus and to evaluate the effect of honey concentration and gelatin bloom degrees on marshmallow properties. A completely randomized design with a factorial structure was applied with different honey concentrations (0, 50 and 75%) and at different gelatin bloom degrees (265, 300 and 315 bloom degrees); moreover, the physicochemical properties, total phenol content and antioxidant activity of the marshmallow were studied, as well as the viability of the probiotic. The physicochemical properties of the marshmallows were found to be adequate and showed good stability over time. The concentration of honey and gelatin bloom degrees did not significantly affect probiotic viability. The density of the marshmallows decreased as the percentage of honey increased. Additionally, the pH was lower at higher honey concentrations. The marshmallow with 75% honey and 265 bloom degrees had a higher °Brix value. The honey treatments exhibited higher levels of total antioxidant activity and total phenolic compounds than the sugar-only marshmallows. However, the bloom degrees did not have a significant impact on the antioxidant activity and total phenolic compound content. Although the probiotics did not reach the minimum viability needed, their use as paraprobiotics can be considered.