Amaranth Meal Powder Use in the Technology of Sweets with Fondant Cases

Abstract

One of the main confectionery industry objectives is the development of waste-free technologies based on domestic raw materials. The objective is most relevant for the sweet production based on fondant cases – energetically unstable systems with a high sucrose concentration (more than 80 %) and a simple chemical composition causing the rapid consumer properties loss during storage. The study aims at the scientific use justification of the new raw material – amaranth meal powder in the technology of sweets with fondant case. The study objects are the following: amaranth meal of the native species Amaranthus L. (variety “Krepysh” of the FSVC selection); amaranth meal powder; sugar, fruit and milk fondant candy masses; candies. A man determined the chemical composition of pilot order of amaranth seed meal: 19.6 % proteins including water-soluble; 17.9 % dietary fiber; 46.9 % starch; 1.01 % macro- and microelements including selenium. The research concerns the IR treatment impact of amaranth meal particles on the power consumption of the disintegrator; the attack of amaranth meal proteins by digestive enzymes, the dependence of the organoleptic meal parameters on the processing temperature. The rational temperature range of IR processing is 115–120 °C. A man introduced the amaranth meal powder into the formulation of sweets with fondant cases by replacing white sugar. The amaranth meal powder presence in fondant syrup accelerates the crystallization process due to the sucrose adsorption on the amaranth meal particle surface followed by nucleation and crystal growth. The authors analyzed fractional composition by a microscopy. They determined that with an increase in the fine-crystalline fraction proportion, the sweet quality improves.