Research Article Open Access

The Usage of Biologically Active Raw Materials in Confectionery Products Technology

Alfiya Chernenkova1, Svetlana Leonova1, Tamara Nikiforova2, Anna Zagranichnaya1, Evgeniy Chernenkov1, Olesya Kalugina1, Elena Badamshina1 and Igor Gazeev1
  • 1 Federal State Budgetary Educational Establishment of Higher Education, Bashkir State Agrarian University, Ufa, 50-letia Octyabrya str., 34, 450001, Russia
  • 2 Federal State Budgetary Educational Institution of Higher Professional Education, Orenburg State University, Orenburg, Victory Avenue, 13, 460018, Russia

Abstract

Increased man-caused impact, imbalance in diets lead to diseases, premature aging and life shortening. To overcome this imbalance, there is an active search for raw materials containing the physiologically functional ingredients necessary for human health or the raw materials containing biologically active substances, vitamins, mineral substances. To enrich traditional recipes with these components and to give functional purpose to products of mass demand, it is advisable to include, oat meal (talcan) and pea meal into the bee-keeping products composition which have a high biological value. Standard methods for analyzing the quality of raw materials and confectionery were used for the study, as well as modern instrumental methods for analysis, such as high performance liquid chromatography and atomic absorption spectrophotometry. The physical and chemical and quality parameters of talcan, pollen pellet, honey and pea meal (by-product of pea processing) have been studied as well as formulas of confectionery products with the indicated components have been developed. The national confectionery dish chak-chak, which recipe included talcan, pollen pellet and honey, contained an increased amount of vitamins and minerals in comparison with the control sample. It has been experimentally proved that the inclusion of these components into the formula allowed obtaining a product with a high nutrient content. It was also found that with the inclusion of pollen pellet into the marshmallow recipe, the amount of vitamins and minerals in the developed product increases. The analysis of the results showed that the enrichment of sugar cookies with pea forage leads to an increase in the content of protein, carotenoids and vitamins. It is established that in comparison with the control sample the content of mineral substances increased.

OnLine Journal of Biological Sciences
Volume 19 No. 1, 2019, 77-91

DOI: https://doi.org/10.3844/ojbsci.2019.77.91

Submitted On: 16 January 2019 Published On: 7 March 2019

How to Cite: Chernenkova, A., Leonova, S., Nikiforova, T., Zagranichnaya, A., Chernenkov, E., Kalugina, O., Badamshina, E. & Gazeev, I. (2019). The Usage of Biologically Active Raw Materials in Confectionery Products Technology. OnLine Journal of Biological Sciences, 19(1), 77-91. https://doi.org/10.3844/ojbsci.2019.77.91

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Keywords

  • Oat Meal (Talkan)
  • Bee-Keeping Products
  • Pea Meal
  • Functional Purpose
  • Bio-Active Raw Material
  • Confectionary Production