Development of honey dessert recipes for healthy purposes

Abstract

With the development of food technology, consumers plan to get as many food products as possible to meet their needs, including healthy food. Wellness desserts are one of the potential options to meet consumer needs, but modern nutrition trends place increased demands on the quality of products and their impact on human health. The use of beekeeping products and products of plant origin with the content of biologically active substances in food technologies of the dessert direction allows you to enrich them with minerals and vitamins, increase their nutritional and biological value, as well as improve their taste properties. Such a product can primarily be used by specific population groups, such as athletes, or people with impaired normal body function (health). Four recipes for health-improving desserts with various additional components were developed in this study. To develop the recipes, the ingredients were experimentally combined in different proportions to determine the optimal composition, consistency, and other organoleptic characteristics. All the developed desserts have been given working names. The products are based on honey or honey cream, dried pumpkin, and pumpkin seeds (meal). Recipes: №1 «Anti-inflammatory» additionally contained spirulina (powder) and propolis aqueous extract; №2 «Revitalizing» – freeze-dried raspberries and beebread in natural granules; №3 «Multi-Complex» – ground fenugreek seeds, freeze-dried sea buckthorn berries and crushed bee pollen; №4 «Youth and Beauty» – sesame seeds, freeze-dried apple (powder) and lactose-adsorbed royal jelly. The technological processes for the production of the new product have been developed. The technology of honey desserts for health purposes includes preparation of raw materials, mixing of ingredients for 20 minutes, aging and maturation (12 hours; t 15–25°C), packaging, labeling, and storage (t 15–25°C; φ 50–75%). Recipes for honey desserts for health purposes have been developed. Prospects for further work include organoleptic, physicochemical studies, and determination of safety indicators during storage to develop technical specifications and instructions for further practical implementation. Recipes for honey desserts for health purposes have been developed. Prospects for further work include organoleptic, physicochemical studies, and determination of safety indicators during storage to develop technical specifications and instructions for further practical implementation.