Confectionery Products Research Articles

Development of technology of crackers wuth increased food value to improve the food supply to military servants during a special period

Flour confectionery products have an unstable polyphase structure that needs stabilization. The nutrient composition of these products is characterized by a high content of sugar and saturated fatty acids. The content of protein, dietary fiber, vitamins, and minerals is low. This predetermines the feasibility of using the latest raw materials. This paper has proven the possibility of using flour from extruded sunflower seed kernels (FESSK). FESSK is a unique protein-mineral raw material ingredient that contains essential amino and polyunsaturated fatty acids, as well as biologically active substances. In FESSK, compared to high grade wheat flour (HGWF), the content of protein increases by 3.1–3.3 times; minerals – 13.80–13.82 times; fiber – 98.91–98.93 times; fat – 2.54–2.56 times; the total amount of essential amino acids – by 3.15–3.19 times. One should note the balance of amino acid composition and the usefulness of FESSK proteins (amino acid number (AAN) of essential amino acids approaches 100 %). Compared to HGWF, FESSK has increased biological value index and utilization rate of amino acid composition, by 48.74 % and 39.29 %, respectively. Of the 13 vitamins necessary for the human body, 12 vitamins (92.3 % of the total amount of vitamins) were identified as part of the FESSK composition. In FESSK, compared to HGWF, fat-absorbing capacity increases by 1.50–1.52 times and water retention capacity by 3.62–3.64 times. It was found that the addition of 10.0 % FESSK increases wettability by 6.58–11.19 %; expansion rate by (1,0±0,1) %; ash content – 5.71–13.33 times; fat content by 2,19–6,17 %; protein content by 8.29–21.37 %. The integrated quality indicator increases by 5.1–6.8 %. Alkalinity decreases by 1.04–2.06 %. The expediency of the production of crackers with improved nutritional properties to improve the food supply of servicemen in a special period has been proven.

Effect of sucrose replacer on physicochemical properties and sensory analysis of rose tea gummy jelly

Developing confectionery products by reducing sugar and using natural ingredients is an important response to health-conscious consumers. In the present work, we determined how different concentrations of sucralose (SC)—0, 25, 50, 75, and 100%—as a replacement for sucrose while maintaining the same level of sweetness of rose tea gummy jelly (RTGJ) could affect the physical properties, reducing sugar content, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity by DPPH method, sensory properties, and consumer attitude toward RTGJ. Results showed that the red colour (a* value) of 100% SC was the highest (p < 0.05). The hardness, gumminess, and chewiness values of 50% SC were the highest at a significant level (p < 0.05). The springiness and water activity of all samples were not significantly different (p > 0.05). Total reducing sugar content in the control sample was significantly higher (p < 0.05) than in other samples. The TPC and TFC of RTGJ were not significantly different (p > 0.05) among all samples, while antioxidant activity slightly decreased with increasing amount of SC in RTGJ. Remarkably, sensory analysis revealed no differences between the control sample and 100% SC, which had the highest liking scores in terms of sweetness, sourness, springiness, rose tea flavour, and overall liking. Consumers expressed that RTGJ with 100% SC could help them to relax and decrease tooth decay. The present work introduced a new functional jelly confectionery product using 100% SC and adding rose tea which showed potential for promoting phytochemical properties and enhancing emotional and health advantages.

Impact of composition and aeration on the migration of TAGs in sandwich type confectionery products

A sandwich type confectionery product is made with a soft filling and a chocolate coating. The fats used for these two parts are generally different to provide specific organoleptic sensations. Thus, their compositions, in terms of the triacylglycerols (TAGs) profile, are different. Depending on the ambient temperature conditions, the chemical potential gradient at the interface for TAGs, and the microstructures in the bulk of two parts, the migration of TAGs is influenced. We have studied the impact of different filling recipes on the migration of specific TAGs from the filling to the coating and vice versa with a newly developed tool, referred to as lipstick method. Also, the influence of the micro-aeration of the filling on the transfer process is evaluated. Furthermore, Fick’s law of diffusion-based model is developed. The migration of TAGs as predicted by the model is compared to the experimental measurements, and limitations of the model are discussed. This approach can be used to tune the recipes of coating and filling to enhance the shelf-life stability of such products while delivering on specific liking attributes of taste.

Quantitative Assessment of Indispensable Amino Acids in the Flour Confectionery Food Products of Plant Origin — Tofu Cake and Tofu Muffin with Chickpea Flour

Abstract The article provides a study of the quantitative composition of amino acids in some baked flour confectionery product of plant and animal origin. The objective of the study was to determine the profiles of indispensable amino acids in several products. Source materials with high content of protein, and which have been used for the production of these confectionery products were studied. A source of protein in final products that contain ingredients of animal origin is cottage cheese, the content of which in the products amounts to 25% and 50%. The sources of protein in products that contain ingredients of plant origin include tofu, soya protein isolate, chickpea flour, and coconut milk. The results showed evidence of the presence of a full profile of indispensable amino acids in all tested products. The source ingredients had high biological value with well-balanced content of indispensable amino acids. The only exception was coconut milk, which had the lowest calculated amino acid amounts among the tested raw materials. Tofu cake contained leucine with the highest concentration — 0.78 g/100 g of product, followed by lysine (0.5 g/100 g). Tofu muffin with chickpea flour contained 0.63 g/100 g leucine and 0.45 g/100 g lysine. The profiles of indispensable amino acids showed that these products can excellently help to supplement daily needs for indispensable amino acids.

Development of confectionery products based on edible oleogel

The article discusses the important issues of replacing saturated and trans fats in foodstuff s with edible oleogels — analogues of solid fats based on vegetable oils, which have a solid consistency. Formulations and technology of edible oleogels based on grape seed oil and a natural structure-former have been developed. The textural characteristics of hybrid gels have been studied. The technology of sugar-free confectionery based on oleogels has been developed.

Гибридный гель для замены твердых жиров в кондитерских изделиях

The World Health Organization recommends reducing the intake of saturated fatty acids. However, a direct replacement of solid fats with liquid oils affects the technological and consumer properties of food. The research objective was to develop a hybrid gel with a dense structure based on oleogel and hydrogel to replace saturated fats in semi-finished confectionery products.
 The study featured samples of oleogel from sunflower oil and beeswax at a concentration of 10, 15, and 20% and hybrid gels prepared by mixing the oleogel with a 2% aqueous solution of sodium alginate at ratios of 99:1, 95:5, and 90:10. The samples were tested for strength, adhesive power, viscosity index, consistency, and Young modulus using a TA-XT Plus texture analyzer (Stable Micro Systems Ltd., UK). The water activity was studied using a water activity analyzer LabMaster (Novasina, Lab Master, Switzerland).
 The oleogel samples with wax concentrations of 20 and 15% demonstrated good adhesive strength. The best hybrid gel was the oleogel with 20% wax at the ratio of 95:5 to hydrogel. This ratio resulted in a considerable gel strength (≤ 408.222) while maintaining a dense and uniform texture (Young modulus ≤ 17.05) for a long time. The oleogels had low moisture content (Aw = 0.6 ± 0). The shelf life at 4–10°C was 6 months. The samples had good sensory properties, i.e., clear taste and smell, strong uniform structure and consistency, etc. The paper introduces a formulation for a semi-finished confectionery product with a hybrid gel instead of 30% cocoa butter substitute.
 Hybrid gels can be recommended as a substitute for cocoa butter or confectionery fats to reduce the amount of saturated and trans fatty acids. Such a replacement improves the consumer properties of semi-finished and finished products.

Development of Confectionery Products with Functional Properties Using Non-Traditional Plant Raw Materials

ABSTRACT The research aims to find out the optimal dosage of viburnum puree for the formula of fruit and jelly candy mass made on the basis of agar and pectin jelly-forming agent through the assessment of organoleptic and physico-chemical quality indicators. Fruit and jelly candy masses based on pectin and agar were made and using viburnum puree at doses of 20%, 40%, 60%, 80% and 100% instead of applesauce. The results of determining the organoleptic and physico-chemical quality indicators of experimental samples revealed the dependence of the optimal dosage of viburnum puree on the jelly-forming agent type.

Perceptions of Moscow population about healthy nutrition and food consumption in households

Background. Nutrition is one of the most important determinants for the population health. Increasing the population commitment to a healthy lifestyle, in particular healthy nutrition, is an important state task, which includes an integrated approach: educational policy, creation of an economic, legislative and material base. Monitoring is necessary to determine the necessary areas of work and evaluate their effectiveness.
 Subject. Perceptions of Moscow population about capital about healthy eating and eating behavior. Objective. To identify the specifics of the Moscow population's perception of healthy eating and appropriate behavior, with comparison to the healthy eating norms. Methods. Authors used statistical data by Rosstat on the consumption of basic food products and telephone survey of the Moscow population, conducted by the Research Institute for Healthcare Organization and Medical Management of Moscow Healthcare Department (2021). 474 people were interviewed, representing the population by age and sex. Results. The majority of Muscovites (59%) consider healthy eating as abiding by nutritional principles. 22% of respondents told about the need to exclude/reduce certain foods and dishes (fatty, sweet, fried food) in their diet. 26% of respondents associate vegetables with a healthy diet, 17% named fruits, 7% mentioned meat. The study revealed insufficient consumption of 1) vegetables and melons is detected: 102.9 kg/year/person vs the recommended 140 kg/year/person; 2) fruits and berries: 80.6 kg/year/person vs the recommended 100 kg/year/person. In turn, the consumption of sugar and confectionery products is excessive: 22.1 kg/year/person vs the recommended 8 kg/year/person. Consumption of meat and processed meat is also excessive, mainly due to industrial meat products. The study correlated statistical and survey data and found a few intersecting points.
 Conclusion. In general, the population has notions of a healthy diet, but it needs to be supplemented, adjusted and systematized. In particular, eating habits of specific foods prove the need to strengthen preventive work in this area.

Research of demand and consumer preferences of processed fruit and berry raw materials and products based on them

Scientific research is aimed at studying the demand and consumer preferences in choosing the type of fresh raw materials, processed fruit and berry products and products based on them. In order to conduct a consumer assessment, it is necessary to investigate the preferences of consumers and identify by what criteria they prefer to buy and consume processed fruit and berry products. A sociological survey was conducted in order to identify and then form the consumer properties of processed berries and stone fruits. The analysis of the survey showed that the most popular berries are: strawberries, black currants, cherries, cranberries, raspberries, blueberries and blackberries. The results showed that the largest part of respondents prefer to buy frozen and dried berries in the spring and winter period in order to make up for vitamin deficiency, the rest do not buy these products, I motivate that fresh berries are always better than processed ones and cannot make up for all the necessary micronutrients. It was found that 21% of consumers prefer frozen berries and fruits to be used for compotes, 18% – fruit and berry fillings, 16% – jelly, 15% – fruit drinks, 9% – jelly-like products and only 4% in thawed form. Catering establishments use frozen berries and stone fruits mainly for the preparation of compotes, fruit drinks, smoothies (38%), as well as for sauces, culinary, sweet and dessert dishes. Confectionery enterprises are used for the preparation of berry fillings. Consumers prefer dried fruit and berry products in the form of snacks for snacking, making drinks, as a component in various confectionery products and in jelly, and desserts.

ИСПОЛЬЗОВАНИЕ НАТУРАЛЬНОГО САХАРОЗАМЕНИТЕЛЯ В ПРОИЗВОДСТВЕ ЗЕФИРА

As part of the healthy nutrition policy, which is popular today, there is a demand for new food products with functional and therapeutic properties, so the use of natural sweeteners in pastille confectionery prod-ucts makes it possible to reduce both the total calorie content of the product and consumption of sugar in general, negatively affecting the human body. The purpose of the work is to develop a recipe and technol-ogy for the production of marshmallows using a natural sweetener. The relevance lies in the use of natural sweeteners in pastille confectionery products to reduce both the total calorie content of the product and the consumption of sugar in general, which negatively affects the human body. The main distinguishing feature of marshmallow is its foamy, cellular structure, the use of egg white and fruit and berry raw mate-rials in the recipe. The technology of marshmallow production can be represented as the basis for the pro-duction of functional therapeutic and prophylactic products using non-traditional raw materials and ap-proved food additives. To build a mathematical model when developing a marshmallow recipe with a sweetener using the simplex method, we used the MS Office2019 program: MS Word, MS Excel, a third-party add-in integrated into MS Excel for simplex analysis by the SOLVE method (Search for a solution). In the course of the work, restrictions were established on the main components of the recipe and the de-sired result, in the form of a dry matter content of at least 85%, at which the necessary marshmallow structure would be formed. The result of building a mathematical model was an optimized marshmallow recipe. Marshmallow manufacturing process - 8 hours at t = 20‒25ºС.

Development of technology for the production of sweet products based on melon fruit

Object of research: the process of creating a technology for the preparation of sweet products using locally produced melon fruits.
 Investigated goal: Development of technology for the production of sweet products from gourds on a natural basis using local unsold raw materials.
 Main scientific results: possible ways of using unsold melon fruits in the food industry were identified, a solution to the problem of overproduction of melons and gourds in the country was proposed. The original technologies for the production of sweet products made on the basis of the fruits of gourds have been compiled and worked out. the evaluation of the nutritional value of finished products was carried out.
 Area of practical use of research results: small and medium-sized farms for the production of melon fruits.
 Innovative technological product: technology for the production of sweet products, which allows organizing the industrial processing of the unsold volume of gourds.
 Scope of the innovative technological product: agricultural and food industry in the field of melons processing, small and medium enterprises for the production of melons, confectionery production.

Measuring effects of packaging on willingness-to-pay for chocolate: Evidence from an EEG experiment

Willingness to pay (WTP) for food may be influenced by multiple custom and product characteristics, including food packaging. Thus, evaluating WTP for food and the contributions of individual factors, affecting it, remains a puzzling question for many fields, such as food science, economics and marketing. In fast-growing and high-volume markets, such as the market of chocolate and chocolate confectionery products, this issue becomes of special practical importance. However, reliable evaluation of WTP, using traditional approaches, such as surveys, requires large samples to be tested, making such investigations rather costly and time-consuming. Furthermore, such approaches assume that all participants can clearly express their preferences, detect subtle differences in product characteristics, and they are not biased, providing socially desirable responses. These circumstances prompt the development of new, more elaborated and less subjective approaches for WTP estimation, including those based on participants' neurophysiological reactions. Electroencephalography (EEG) is a relatively cheap and efficient method to evaluate neurophysiological reactions. Thus, the goal of the present work is to test whether using EEG neurometrics may improve evaluation of the WTP for food, compared to models based only on the stated perceived taste quality. Indeed, the obtained results suggested that both perceived taste and EEG beta power at frontal electrode F4 strongly but independently correlate with the WTP for chocolate, making it reasonable to combine both factors for better WTP modeling. The suggested model for WTP was applied to investigate the impact of chocolate packaging. This was achieved by comparing the WTP stated by respondents, when they were exposed to chocolate packaging, with WTP estimates based on the model that was created using data from “blind” experiments, when the respondents were not aware of the product properties. The revealed difference is likely to reflect packaging effects on chocolate WTP and confirms strong packaging effects for well-known brands.

Batch-wise versus continuous dough mixing of Danish butter cookies. A near infrared hyperspectral imaging study

The Danish buttered cookie is a famous confectionery product. Its success makes manufacturing of the large volumes required challenging, introducing the need for different strategies to increase production while maintaining a high-quality standard. Two manufacturing lines used are batch-wise and continuous dough mixing. Despite the recipe being the same, the outcome of the two production types differs in texture and external appearance. While this does not infringe on the quality, changes in texture are observable. This manuscript analyses the physicochemical differences of the cookies after baking using Near Infrared hyperspectral imaging and Chemometrics. The study demonstrates that the changes in texture between batch and continuous production are mostly due to the difference in crystalline sucrose emerging in invisible spots on or near the surface of the cookies and a higher tendency of migrated butter-fat spots on the surface of the cookies for the continuous manufacturing procedure.

Problematic aspects of terminology for sugary confectionery products

The article is devoted to the study of terminology and the identifi cation of imperfections and errors in terminology for sugary confectionery products in various regulatory documents. The necessity of harmonization of terms enshrined in regulatory documents of various levels, such as interstate and national standards for sugar confectionery, as well as the EAEU Commodity Nomenclature of Foreign Economic Activity and explanations to it, is shown.

Теоретичні аспекти доцільності створення безглютенових кексів, збагачених сиром кисломолочним, для закладів ресторанного господарства

In this article, the experience of using gluten-free flour for special-purpose confectionery products for restaurants was analyzed. Fortified cupcakes have high customer appeal and a higher nutritional value. A mix of rice and almond flour as an alternative to wheat flour, and cottage cheese with a fat content of 5% as source of protein were selected. The nutrition value, energy content, and biological value of the chosen raw materials (rice flour, almond flour and cottage cheese) were determined. A recipe for low-fat (less than 2,3 times) cupcakes with high protein content (more than 1,7 times) was created. The possibility of replacing wheat flour with other types of flour, such as rice flour and almond flour, in the ratio 2:1 was confirmed. The possibility of replacing a portion of the butter with cottage cheese in a 1:2:3 ratio was established. In the process of analyzing organoleptic properties, profile-graphics compositions for various properties like color, smell, shape, taste, and texture were made. The result shows that the new cupcakes have high-quality properties; the main difference is 24% due to the fact that the products have different taste, structure, and amount of water when compared to the control sample. Indicators for new cupcakes, such as moisture content (increasing to 5%) were determined. New cupcakes have a reduced fat content (43%)compared to the control sample. As a result of the experiments, the recipe for new fortified cupcakes for restaurants with high customer properties, nutrition, biological value, and low energy value was researched and justified. The new fortified cupcakes have good nutrition value with a high level of essential amino acids, which proves that the balance of essential amino acids is about the physiologically necessary norm.

STUDIES ON THE MANAGEMENT OF THE INTEGRATION OF QUALITY SCHEMES FOR AGRI-FOOD PRODUCTS

Quality systems established at Union or national level, including farm certification schemes for agricultural and food products, provide consumers with assurances about the quality and characteristics of the products or the production process used as a result of farmers' participation in these schemes, confer added value to the products concerned and increase their market opportunities.Until June 2022, Romania received, from the European Union, the proof of registration in the Register of Protected Designations of Origin and Protected Geographical Indications of the product "Telemea de Ibăneşti", as well as of the wines "Insuraței" and "Adamclisi" as products with the Designation of Protected Origin (PDO). Also, the products registered as PGI were: "Salam de Sibiu", "Cârnaţi de Pleșcoi", "Magiun de prune Topoloveni", "Novacafumat din Tara Bârsei", "Scrumbie de Dunăreafumată" and "Salad with pike roe from Tulcea". The only product registered as STG was the product "Salată cu icre de știucă de Tulcea".In Romania until June 2022, five documents were published in the eAmbrosia database for the registration of 5 food products that come from 3 classes, respectively: Class 1.2. Meat products (boiled, salted, smoked) - "Salinate de Turda"; Class 2.3. Bakery products, pastry products, confectionery products, biscuits - "Pita de Pecica"; Wines - "Drăgășani", "Bohotin", "Terasele Dunării".

Технологические аспекты применения продуктов переработки семян конопли в рецептуре обогащенных кексов

Abstract. Due to the high demand for confectionery products, the development of these products enriched with functional food ingredients, including dietary fibers, is relevant. The novelty of the work lies in the use of non-traditional types of plant raw materials in the production of confectionery products – hemp flour and fiber, and the development of optimal conditions for the use of the ingredients in the production of products. The purpose of the research was to develop an experimentally based technology of cupcakes enriched with nutrients and dietary fibers contained in whole-ground hemp flour and fiber, as well as a comprehensive analysis of the properties of the developed confectionery products. Methods. In the experimental samples of cupcakes organoleptic, and physical and chemical indicators were determined, according to generally accepted methods; rheological indicators were determined on a structurometer; antioxidant activity by DPPH method; nutritional value – by calculation method. Results. It was found that samples with the addition of 20% hemp flour and 7% dietary fiber were characterized by optimal physical and chemical parameters. The lowest humidity, and alkalinity were found in the experimental samples. For all samples containing hemp flour, an increase in the mass fraction of moisture (up to 17 %) and the density of products (up to 0.66) was found. The highest form stability was established for samples No. 1 and No. 2 – 0.652 and 0.601 respectively, which is 2.9–11.6 % higher compared to control samples. The introduction of hemp flour and fiber into the cupcakes formulation allowed to increase the antioxidant activity of the finale product by 28.8–49.1 %. When the combination of the 20 % hemp flour and the 7 % fiber was use, the highest DPPH activity was observed. Thus, the use of hemp flour and fiber in the in the formulation of enriched cupcakes makes it possible to improve the antioxidant properties of confectionery products, as well as increase the content of protein, micronutrients and dietary fiber.

Food consumption patterns related to excess weight and obesity in Spanish preschoolers.

The aims of this study were (1) to identify the different food consumption patterns among Spanish preschoolers and (2) to examine the association between having a different food consumption pattern and the odds of having excess weight (i.e., overweight or obesity)or obesityamong this population. This was a nationwide cross-sectional study with data from the Spanish National Health Survey-2017. All preschoolers (aged 3-5 years) with complete information on all the variables analyzed were selected. The frequency of consumption of the fourteen food groups was evaluated by a food frequency questionnaire. Excess weight/obesity were computed following the World Health Organization criteria. A hierarchical cluster analysis using Ward's method (i.e., based on squared Euclidean distances) and k-means were performed including all food group consumption. A total sample of 663 was included in the cluster analysis. Three different clusters were established. Compared to the healthiest food consumption pattern (Cluster 1), higher odds of excess weight (OR = 1.51; CI: 95%, 1.02-2.25) and obesity (OR = 1.59; CI: 95%, 1.01-2.51) were found for participants with the unhealthiest food consumption pattern (Cluster 3). Having a food consumption pattern considered unhealthy (i.e., low intake of vegetables/fruits, high consumption of confectionery products, sugar-sweetened beverages, fast-food, and snacks) was associated with presenting excess weight/obesityamong Spanish preschoolers. No studies have examined the specific food consumption patterns associated with excess weight or obesity among Spanish preschoolers. The unhealthiest food consumption pattern was characterized by a food consumption pattern that included a lower intake of vegetables and fruits and a higher consumption of confectionery products, sugar-sweetened beverages, fast-food, and snacks. Having a food consumption pattern considered unhealthy was associated with a higher prevalence of excess weight and obesity in comparison with other healthier food consumption patterns.

Methane Production from Confectionery Wastewater Treated in the Anaerobic Labyrinth-Flow Bioreactor

Production and consumption of confectionery products have increased worldwide, thus, effective management of wastewater produced is now an important issue. The confectionery high-load sewage was explored for biogas production in an innovative-design anaerobic reactor with labyrinth flow. The experimental studies were focused on determining the best technological parameters of anaerobic digestion for the effective removal of pollutants and obtaining high CH4 production efficiency. It was found that organic loading rate (OLR) of 5.0–6.0 g COD/L·d contributed to the highest CH4 generation of 94.7 ± 6.1 to 97.1 ± 5.1 L CH4/d, which corresponded to a high COD removal of 75.4 ± 1.5 to 75.0 ± 0.6%. Under such conditions the FOS/TAC ratio was below 0.4, indicating reactor stability, and pH was on the level of 7.15 ± 0.04 at OLR 5.0 g COD/L·d and 7.04 ± 0.07 at OLR 6.0 g COD/L·d.

Формирование потребительских свойств обогащенного сахарного печенья вафельного путем добавления семян кунжута, подсолнечника и тыквы

Confectionery products occupy a special place in the human nutrition structure. Cookies are portioned confectionery products of various shapes. It is high in calories, easily digestible, combined with a pleasant taste and aroma, as well as convenient packaging and an affordable price, is in great demand in the food market. Flour confectionery products, as a rule, are not rich in vitamins, dietary fiber and other microand macronutrients. The introduction of food additives rich in protein of plant origin can improve the consumer properties of the finished product. The article substantiates the feasibility of using products from plant materials. Their optimal ratios in recipe compositions have been determined, recipes and technologies for enriched flour confectionery products have been developed, indicators for the quality of finished products, their nutritional and energy value are presented.