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

Abstract

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.