OnLine Journal of Biological Sciences

The Usage of Biologically Active Raw Materials in Confectionery Products Technology

Alfiya Chernenkova, Svetlana Leonova, Tamara Nikiforova, Anna Zagranichnaya, Evgeniy Chernenkov, Olesya Kalugina, Elena Badamshina and Igor Gazeev

DOI : 10.3844/ojbsci.2019.77.91

OnLine Journal of Biological Sciences

Volume 19, Issue 1

Pages 77-91

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.

Copyright

© 2019 Alfiya Chernenkova, Svetlana Leonova, Tamara Nikiforova, Anna Zagranichnaya, Evgeniy Chernenkov, Olesya Kalugina, Elena Badamshina and Igor Gazeev. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.