Symbiotic Complex and Secondary Raw Materials Use in the Functional Product Development
Authors:
Vladimir A. Lazarev, Gennady B. Pishchikov, Olga S. Chechenikhina
Abstract:
Nowadays, the sugar substitute use has an application in food more widely due to its advantages, such as low-calorie content, safety, high taste qualities, small portion size. The study aims at recipe development and production technology improvement of marshmallows based on sweeteners enriched with a synbiotic complex. In the developed formulation, a man replaced sugar with Jerusalem artichoke syrup and isomalt, introduced the probiotic Bifidobacterium bifidum in an amount of 5·107 CFU/g. The authors determined the optimal quantitative parameters of sugar replacement with Jerusalem artichoke syrup and isomalt. The research revealed that the humidity of the developed pastille product was 14.6% less than that of the control one, explained by the isomalt low hygroscopicity. The water–soluble vitamins content is, mg/100 g: thiamine – 1.14; riboflavin – 0.34; ascorbic acid – 19.86. The mass fraction of reducing sugars (2.31%) and the mass fraction of sugars (86.24%) are higher than in the control. At the same time, a sample made according to the developed recipe contains 63% lower calories than a sample made according to a standard recipe. Permissible levels of mesophilic aerobic and facultative anaerobic microorganisms of a functional marshmallow sample are constant for 72 hours (no more than 1·103 CFU/g). Despite the decrease in humidity (by 14.6%), the experimental marshmallow sample had high organoleptic indicators – 4.76 points on a five-point scale. The developed pastille product recipe will expand the range of enriched confectionery products for functional purposes.
Keywords:
secondary raw materials; functional confectionery; bifidobacteria; inulin; isomalt; marshmallow
For citation:
Vladimir A. Lazarev, Gennady B. Pishchikov, Olga S. Chechenikhina. Symbiotic Complex and Secondary Raw Materials Use in the Functional Product Development. Индустрия питания|Food Industry. 2023. Vol. 8, No. 3. Pp. 36–44. DOI: 10.29141/2500-1922-2023- 8-3-4. EDN: KLLBGZ.
