Аннотация и ключевые слова
Аннотация (русский):
Confectionery goods are in great demand with different population groups, especially children both in Russia and other countries. This group of products can be considered as a convenient carrier of vital nutrients, the lack of which in the diet of the population in Russia, including preschoolers and school children is a serious problem. The market research of enriched confectionery goods has been carried out in the study. The relevance and demand of the development of given kinds of confectionery goods have been presented; their selection and recipe composition have been proved. The dynamics of the market development is carried out due to imported goods, which indicates the need for the production of domestic products. A group of specialized confectionery goods with various functional orientations was investigated. They are yogurt powder-based candies "Talantiki", enriched with vitamins and minerals; panned sweets "Dr. Konfetkin", sponge cakes and semi-finished goods with local herbs and vitamins. Their recipe composition was scientifically determined, taking into account the characteristics of the active ingredients and their synergistic effects on metabolic processes. The research of consumer properties of specialized goods has been made, which allowed to deter-mine regulated quality indices, including the nutritional value and functional orientation. The testing has been put into practice in the conditions of commercial production. The developed products may be important for the correction of the nutrition and health of both children and adults with impaired nutritional status.

Ключевые слова:
Specialized confectionery goods, recipe composition, nutritional value, functional orientation


Confectionery goods represent a large group of high-calorie foods that are in great demand with differ-ent population groups, especially children. However, the physiological value of confectionery, as a source of essential nutrients is small. They contain large amounts of fat (from 5 to 35%), carbohydrates (47 to 100%), the main part of which is sucrose (39.6-100%), starch (34.7-66%) and small amounts of protein (from 3.2 to 10.4%). Energy value ranges from 350 to 528 Kcal, and depends mainly on the set of recipe ingredients (flour, egg and milk products, various additives - nuts, soybeans and others.)

Excessive consumption of these products disturbs the balance of the diet in terms of nutrients as well as energy value. A significant drawback of confectionery is the virtual absence of these important biologically active substances, like vitamins, carotenoids, macro- and microelements. Available scientific studies show that 100 grams of flour confectionery goods provide about 4-5% of the daily requirement of vitamins B1, B2, and PP. Also it is noted a slight mineral content. At the same time, their contribution to the total dietary energy intake at this level may reach 18-20%. A similar pattern is typical for other groups of confectionery goods [6-8].

The frequency of confectionery consumption by children and adult population in Russia is currently quite high. This is confirmed by the results of an epi-demiological study conducted by the Research Laboratory of the structure and nutrition planning of RAMS led by Ph.D. A.K. Baturina.

It was found that 20-25% of children and 6-13% of adults regularly consumed commercial flour confectio-nary goods, 5-12% - sugar products. Among flour con-fectionery goods the preference is given to butter coo-kies (2.5-9.3% of respondents), cakes (3.8-6.4%), wa-fers and crackers (1.3-3.1%). Children and teenagers prefer chocolates (more than 6% of respondents), older people – hard sugar sweets [6-7].

The transformations in the confectionery market that have occurred in recent years largely changed the traditional approaches to this group of products. Con-fectionery goods from high-calorie desserts are gradu-ally becoming important and popular part in the diet of all age groups. They are increasingly being used in the school lunch assortment list. The demand for confec-tionery of dietary and prophylactic purposes is increas-ing [1-5].

The presented data strongly suggest that confectio-nery goods require substantial change of their chemical composition towards increasing the content of vitamins and minerals, dietary fiber and other essential nutrients, while reducing the energy value. This group of products can be considered as a convenient carrier of vital nutrients, the lack of which in the diet of the population, including preschoolers and school children is a serious problem.

Список литературы

1. Gur´yanov, Yu.G., Lobach, E.Yu., and Dorn, G.A., Analiz rynka i razrabotka specializirovannyh konditerskih izdelij, obogashhennyh mikronutrientami (Analysis of the market and the development of specialized pastry products enriched with micronutrients), Polzunovskij vestnik (Polzunovsky Vestnik), 2012, no. 2 / 2, pp. 212-217.

2. Gur´yanov, Yu.G., Kostin, A.N., and Dorn, G.A., Obespechenie kachestva specializirovannyh produktov v rezul´tate vnedrenija standarta ISO 9001 (Quality Assurance of specialized products as a result of the introduction of ISO 9001), Konditerskoe proizvodstvo (Confectionery production), 2012, no. 4, pp. 20-21.

3. Dorn, G.A., and Sidorova, O.S., Issledovanie potrebitel´skih svojstv muchnyh konditerskih izdelij s saharozamenitel-jami (Study of consumer properties of flour confectionery products with sugar substitutes), Polzunovskij vestnik (Polzunovsky Vestnik), 2012, no. 2 / 2, pp. 131-135.

4. Dorn, G.A., Novikov, I.G., and Gur´yanov, Yu.G., Razrabotka specializirovannyh konditerskih izdelij i ih tovaroved-naja ocenka (Development of specialized pastry and commodity assessment), Tovaroved Prodovol´stvennyh Tovarov (Commodity Researcher of Foodstuffs), 2012, no. 3, pp. 5-8.

5. Egorova, E.Yu., Reznichenko, I.Yu., Bochkarev, M.S., and Dorn, G.A., Razrabotka novyh konditerskih izdelij s is-pol´zovaniem netradicionnogo syr´ja (Development of new confectionery products using unconventional materials), Tehnika i Tehnologija Pishhevyh Proizvodstv (Food Processing: Techniques and Technology), 2014, no. 3, pp. 31-38.

6. Savenkova, T.V., Taleysnik, M.A., Shatnyuk, L.N., Spirichev, V.B., and Vorob´eva, I.S., Obogashhenie konditerskih izdelij vitaminami i mineral´nymi veshhestvami (Enrichment of confectionery goods with vitamins and minerals), Moscow, Filial GMP «Pervaja Obrazcovaja tipografija», 2003, 48 p.

7. Spirichev, V.B., Shatnyuk, L.N., and Poznyakovskiy, V.M., Obogashhenie pishhevyh produktov vitaminami i miner-al´nymi veshhestvami. Nauka i tehnologija (Food enrichment with vitamins and minerals. Science and technology), Novosibirsk, Sib. Univ. Publ., 2005, 548 p.

8. Savenkov, T.V., Svyatoslavova, I.M., Ingredienty v tehnologijah konditerskih izdelij (Ingredients in confectionery technology), Pishhevye ingredienty v sozdanii sovremennyh produktov pitanija (Food ingredients to create modern food), Moscow, DeLee plus, 2014, pp. 297-316.

9. Ping Jianfeng, Wang Yixian, Wu Jian, Ying Yibin, Ji Feng. Determination of ascorbic acid levels in food samples by using an ionic liquid-carbon nanotube composite electrode, Food Chem., 2012, vol. 135, no. 2, pp. 362-367.

10. Varela Paula, Ares Gaston, Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization, Food Res. Int., 2012, vol. 48, no. 2, pp. 893-908.

11. Yildiz Oktay, Alpaslan Mehmet, Properties of rose hip marmalades, Food Technol. And Biotechnol., 2012, vol. 50, no. 1, pp. 98-106.

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