DEVELOPMENT AND RESEARCH CANDIES WITH INCREASED BIOLOGICAL VALUE WITH PROTEIN-FAT COMPOSITE

  • Sergiy Bochkarev National Technical University «Kharkiv Polytechnic Institute», Ukraine
  • Nataliya Cherevichna Kharkiv State University of Food Technology and Trade, Ukraine
  • Igor Petik Ukrainian Scientific Research Institute of Oils and Fats of the National Academy of Agricultural Sciences of Ukraine,, Ukraine
  • Anna Belinska National Technical University «Kharkiv Polytechnic Institute», Ukraine
  • Oleksandra Varankina National Technical University «Kharkiv Polytechnic Institute», Ukraine
  • Oleksandra Zakhozhyi National Technical University «Kharkiv Polytechnic Institute», Ukraine
  • Oleksandra Ilina National Technical University «Kharkiv Polytechnic Institute», Ukraine
  • Olena Shyrokova National Technical University «Kharkiv Polytechnic Institute», Ukraine
Keywords: candy mass, protein-fat composite, flax, sesame, sunflower seeds, oxidation, biological value

Abstract

The composition of "truffle" cream candies enriched with polyunsaturated fatty acids of ω-3 group, sesamol and tocopherols antioxidants and plant proteins in the digestible form was developed. Cream candies contain a protein-fat composite based on flax, sesame and sunflower seeds. These products can be used both in everyday and in special nutrition of athletes, soldiers, heavy manual workers, children and young people. It was determined that the oxidative stability of the model creamy candy mass increased with the concentration of protein-fat composite in it. The positive effect of the plant supplement on taste, aroma and "mouth-feeling" sensation parameters was proved by the obtained profilogram of organoleptic quality control parameters of experimental samples of candy masses with different content of protein-fat composite. Thus, it was established that the protein-fat composite in the composition of sweets improved its organoleptic and physicochemical quality control parameters, and also increased shelf life. The development allows to increase the consumer evaluation of the quality of "truffle" cream candies and, accordingly, their competitiveness.

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Author Biographies

Sergiy Bochkarev, National Technical University «Kharkiv Polytechnic Institute»

Department of Physical Education

Nataliya Cherevichna, Kharkiv State University of Food Technology and Trade

Department of Commodity and examination of foods

Anna Belinska, National Technical University «Kharkiv Polytechnic Institute»

Department of Organic Synthesis and Nanotechnology

Oleksandra Varankina, National Technical University «Kharkiv Polytechnic Institute»

Department of Biotechnology, Biophysics and Analytical Chemistry

Oleksandra Zakhozhyi, National Technical University «Kharkiv Polytechnic Institute»

Department of Biotechnology, Biophysics and Analytical Chemistry

Oleksandra Ilina, National Technical University «Kharkiv Polytechnic Institute»

Department of Biotechnology, Biophysics and Analytical Chemistry

Olena Shyrokova, National Technical University «Kharkiv Polytechnic Institute»

Department of Fat Technologies and Fermentation Products

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Published
2017-12-01
How to Cite
Bochkarev, S., Cherevichna, N., Petik, I., Belinska, A., Varankina, O., Zakhozhyi, O., Ilina, O., & Shyrokova, O. (2017). DEVELOPMENT AND RESEARCH CANDIES WITH INCREASED BIOLOGICAL VALUE WITH PROTEIN-FAT COMPOSITE. EUREKA: Life Sciences, (6), 16-21. https://doi.org/10.21303/2504-5695.2017.00504
Section
Food Science and Technology