IMPROVEMENT OF WHIPPED CONFECTIONERY PRODUCTION TECHNOLOGIES WITH FUNCTIONAL PROPERTIES

IMPROVEMENT OF WHIPPED CONFECTIONERY PRODUCTION TECHNOLOGIES WITH FUNCTIONAL PROPERTIES

Anastasia Burlyaeva

master's student, «Almaty Technological University» JSC,

Kazakhstan, Almaty

Yulia Pronina

PhD, project manager №AP09058293, «Almaty Technological University» JSC,

Kazakhstan, Almaty

Martha Alieva

candidate of philological sciences, associate professor, «Almaty Technological University» JSC,

Kazakhstan, Almaty

Traditional confectionery products do not meet the daily requirement for vitamins, antioxidants, flavonoids and other essential substances. Particular need for vitamins occurs during the cold season, when there is a worsening of chronic or the emergence of acute viral diseases. At this time, the body as never in need of an additional resource of useful substances. Thus, the scientific world community faces the task of introducing on a permanent, daily basis in the diet a product rich in essential elements.

And since flour and sugar confections are a convenient "on-the-go" snack format, this type of food is very common in consumption. This justifies that enrichment with functional ingredients in this type of product is appropriate.

Pastila is a sugar confection product, which is obtained by beating a mixture of fruit and berry puree with sugar and egg white or other food foaming agent. To fix the foamy consistency in the mass add hot gelling syrup (of molasses, sugar and agar), enter the essence, acid and cast in the form of layers. Foaming agents are surface-active substances mainly of protein origin (egg white, blood albumin and others) [1].

In connection with the above, the aim of the work is to improve the technology of production of whipped confectionery products with functional and immunity-strengthening properties, in particular the protein based pastila.

Viral diseases are among the most common and dangerous in the world. Research to find a cure for such a new virus as COVID-19 is currently still ongoing, but there are already some confirmed data. Due to the lack of preventive measures, at an early stage of treatment, the immune system may not cope with viruses, which is why it is so important to ensure the strengthening of the immune system to prevent serious health consequences [2].

The role of nutrition in this matter is very extensive and important. There is a study confirming the importance of a healthy intestinal microbiota in the fight against various viral infections [3].

This causes the introduction of various microorganisms into the formulation. The cells of living microorganisms of lactic acid contained in the finished product restore and maintain healthy intestinal microflora, stimulate the growth and vital activity of their own microflora, contributing to the strengthening of immunity. On the example of the study [4], it was shown that the development of pastila-marmalade products using microorganisms is a promising direction in the food industry.

Another important factor is the consumption of fruits and vegetables - natural antioxidants, which is the basis for strengthening the immune system. Since they contain many trace elements and minerals, especially vitamins of groups: C, D, B and flavonoids. [2]. Therefore, the introduction of whole fruits into the diet, or with minimal heat treatment, has a very positive effect on immunity and health in general.

It is also worth taking into account the fact that people with such common nutritional diseases as: cardiovascular, obesity and diabetes, etc. have a greater vulnerability to viruses [5]. This poses another challenge for the food industry to eliminate or partially replace free sugars with healthier alternatives [6].

Medicinal herbs are another promising raw material for enriching confectionery products. They contain many phytonutrients: flavonoids, alkaloids, tannins, glycosides, etc. The addition of various phytopreparats to the formulation can be used as a prophylaxis and treatment of COVID-19, since their role in the treatment of viral diseases such as HIV, MERS-CoV and influenza has been repeatedly proven [7].

Based on all of the above, the purpose of this work is to improve the functional confectionery, in particular pastilles, which would meet all of the above criteria.

Many domestic and foreign scientists were engaged in solving this issue.

In the work of the authors [8], the physico-chemical and organoleptic parameters of marshmallows with the addition of chicory powder, which was introduced at the stage of preparation of the sugar-apple mixture, were studied. As a result, pastilles of increased nutritional value were obtained, with a stable fine-pored structure, but an increased mass fraction of moisture compared to the control.

The aim of the authors [9] was to develop pasty confectionery products without sugar, based on currants, for patients with type II diabetes mellitus. Sugar was replaced with a mixture of erythritol and isomalt in confectionery products. An increase in the indicator of antioxidant activity, the content of vitamin C was found. And despite the increased humidity (19.6%), the experimental sample of marshmallow had good organoleptic indicators.

One of the current patents [10] describes the method and formulation of the production of pastilles with functional properties, the composition features of which are lactic acid, grape powder, inulin and a source of probiotic microorganisms "Vet 1.1", drying was carried out at 18-20 ° C for 90 minutes,

A method of producing marshmallows without adding sugar is known [11]. In the composition of which: isomalt, molasses, egg white, fruit juice, agar-agar, chicory concentrate, citric acid, isomalt powder or cocoa powder. The invention makes it possible to obtain marshmallows without the use of artificial dyes and flavoring substances, as well as without the addition of sugar.

As objects of research are selected for the main raw materials - apples, cranberries, proteins of plant and animal origin; as enriching components will be investigated different types of medicinal herbs (sage, sea buckthorn leaves, rose hips) along with ginger; and as well as lactic acid microorganisms.

A review of scientific and technical literature has shown that giving medicinal and preventive properties to confectionery is a very promising direction in the food industry. The proposed technology for improving the formulation of protein pastille can allow achieving the desired physico-chemical and organoleptic properties, as well as expanding the range of confectionery products from the category of healthy nutrition.

In the course of the study laboratory samples were obtained: whipped protein apple-cranberry pastila based on albumin and aquafaba; whipped protein apple pastila with sage extract based on albumin and aquafaba; whipped apple pastila enriched with probiotics based on on albumin and aquafaba.

This research was conducted at the Research Institute of Food Safety of Almaty Technological University, Almaty, the Republic of Kazakhstan within the framework of project No. AP09058293 “Development of technology for the production of dietary immunostimulating confectionery products based on the processing of local plant raw materials”, funded by the Ministry of Education and Science of the Republic of Kazakhstan.

References:

1. Ilyinskaya, A. D. Technology of marshmallow production / A. D. Ilyinskaya // Young science - the future of Russia: collection of scientific papers of the 5th International Scientific Conference of promising developments of young scientists : in 4 vols. - Kursk: Southwestern State University, 2020. - С. 105-108. [In Russ]
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3. Jacobson, A., Yang, D., Vella, M. et al. The intestinal neuro-immune axis: crosstalk between neurons, immune cells, and microbes. Mucosal Immunol 14, 555–565 (2021). https://doi.org/10.1038/s41385-020-00368-1
4. Pronina, Y., Nabiyeva, Z., Belozertseva, O., Shukesheva, S., Samodun, A. (2022). Identification of the influence of technological factors on the growth and development of lactic acid microorganisms in pastille marmalade products enriched with lactic acid starters. Eastern-European Journal of Enterprise Technologies, 4 (11 (118)), 68–78. doi: https://doi.org/10.15587/1729-4061.2022.263111
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8. Ibragimova, N.I. The use of chicory root processing products in the technology of pastille confectionery production // Colloquium-journal. 2020. No. 14 (66). URL: https://cyberleninka.ru/article/n/ispolzovanie-produktov-pererabotki-tsikoriya-korneplodnogo-v-tehnologii-proizvodstva-pastilnyh-konditerskih-izdeliy. [In Russ]
9. Lazarev, V.A., Ershova A.R. Pastille product based on isomalt and erythritol enriched with biologically active substances of black currant // Food industry. 2022. No.2. URL: https://cyberleninka.ru/article/n/pastilnoe-izdelie-na-osnove-izomalta-i-eritrita-obogaschennoe-biologicheski-aktivnymi-veschestvami-chernoy-smorodiny. [In Russ]
10. Pat. RF №2775316, IPC A23G 3/48, A23G 3/52. Method of production of pastilles with functional properties / Pershakova T.V., Gorlov S.M., Yakovleva T.V., Semiryazhko E.S., Tyagushcheva A.A., Karpenko E.N.; application 09.09.2021, publ. 29.06.2022, Bul. №19. [In Russ]
11. Pat. RF №.2758512, IPC A23G 3/38 (2006.01), A23G 3/52 (2006.01). Method of production of marshmallows without added sugar/ Magomedov G. O., Plotnikova V.I., Magomedov G.M., Shevyakova T.A., Demyanik M.P.; application 05.03.2021, publ. 29.10.2021, Bul. № 31. [In Russ]