Preliminary Results for Improving the Colloidal Stability of Sunflower Tahini and Halva Products by Wax Based Oleogelation Mechanism

Halva is a confectionery product based on nougat and different oilseeds paste called tahini. The oil separation during storage has been considered a normal and natural phenomenon, but current trends consider this process a defect that gives a depreciated commercial appearance. Thus, the aim of this work was to assess the influence of edible waxes addition on the stability, textural changes, and sensorial acceptance of sunflower halva. Firstly, tahini samples containing several waxes (sunflower, carnauba, rice bran and beeswax) in different concentrations (1%, 2%, 3%) were prepared and their textural parameters and colloidal stability (CS) during storage was determined. The samples (excepting the 1% containing beeswax) demonstrated higher CS (p<0.05) as compared to the reference prepared without wax. The main effects: wax type and storage time, accounted 51.64%, and 18.58%, respectively of the tahini CS variability. When it comes for the halva, the CS of all samples containing different waxes (excepting the sample with 1% beeswax) showed statistically significant (p<0.05) higher values in comparison to the reference which registered the lowest CS (94.06%).

Comparative Analysis of Cognive Strategies of Nomination in Russian and English

At this stage of the development of linguistics, proper nouns are considered to be linguistic units that are not adequately studied, and there is growing interest in proper nouns (or advertising names or commercial nominations), their structural semantics, functional semantics, linguistic culture, and psycholinguistic features, this paper for the first time conducts a comparative study of the material of confectionery product names that sell their Description of the main theoretical provisions on the concept of "ergonym", determine the on-name status of this language unit, consider and describe the names of confectionery products in terms of structure-grammar, lexical semantics and linguistic culture; conduct directional associative experiments to determine the validity of the mind actions of potential consumers on the names of confectionery products and check their informational.

The role of the main ingredients of chocolate in the formation of its beneficial properties for the consumer

Chocolate is the most staple and consumed confectionery product in Russia and the world. The determination of the beneficial properties of such a product as chocolate is an important and regular process of food institutions in every country, since new lines of already well-known manufacturers and new manufacturers with an innovative assortment are added to the retail assortment. Today, it is very relevant and important to understand the impact of new products on human health. In this regard, in order to provide complete information on a specific product, it is necessary to know its composition, ingredients and their effect on the body separately and within the framework of a specific product. Along with its beneficial properties, chocolate can also affect health negatively. It is necessary to understand the mechanism of the effect of chocolate on human health when consumed and to assess the risks that may arise subsequently after its active consumption.

Zephyr: original Russian confectionery product

Zephyr is one of the most favorite sweets in Russia: tender and airy. So, in 2017, the share of zephyr accounted for 23.5% in the segment of sugary confectionery products in Russia, which in physical terms amounted to 251.5 thousand tons. Its popularity among consumers is facilitated by the fact that natural fruit raw materials are used in the manufacture of zephyr. The modern industrial technology of zephyr is developed on the basis of folk recipes for pastila, which was made from apples and honey as a way of preserving apples. Zephyr is a pastila type confectionery of a foamy structure, the mass fraction of fruit raw materials in which is not less than 11%, the density is not more than 0.6 g / cm3. The use of a large amount of fruit raw materials in zephyr increases the nutritional value and enriches it with macro- and micronutrients. Pectin gives additional beneficial properties to zephyr, since it is able to bind heavy metals and radionuclides. The mass fraction of pectin in zephyr is in the range from 3% to 9%, which turns zephyr into a source of dietary fiber. To preserve the unique Russian dessert, the Research Institute of the Confectionery Industry has developed a method for determining the mass fraction of fruit raw materials in pastila products based on the ratio of the mass fraction of organic acids and macronutrients, the values of which are determined using the method of capillary electrophoresis. 34 samples of zephyr presented in the retail chains of the Russian Federation were studied for compliance with the requirements of the state standard for the content of fruit raw materials. High content of fruit raw materials from 11 to 60% was confirmed for most samples.

Research of the possibility of replacing sugar to sugar substitute in the recipe of cake from wheat flour

The article presents the results of a study on replacing sugar with the sugar substitute «Stevia» in bakery and confectionery products, in particular, in muffins. In the course of test baking, the optimal concentration of the Stevia sweetener in the wheat flour cake recipe was determined, at which the finished confectionery product meets the requirements for organoleptic and physicochemical indicators for confectionery products. A comparative assessment of the energy value of a cake made from wheat flour with sugar and a sugar substitute «Stevia» is given.

The use of a food additive based on Stevia Rebaudiana Bertoni components in the production of confectionery

The article proposes an analysis of research work on the use of a food additive based on the components of Stevia Rebaudiana Bertoni plant in the production of a confectionery product. The substitution of sugar with sweetener “Stevioside” in the amount of 10 % and 30 % did not significant-ly affect the organoleptic characteristics of the finished product, however, at 50 % substitution, a mild bitter taste and herbal odor were observed, which was inherent in this sweetener at high concentra-tions. There were also bursts of the biscuit semi-finished product and its greater crumbling at 50 % substitution. According to the results of the work, the production of a roll with 30 % sweetener “Ste-vioside” was the most optimal one. The introduction of a sweetener did not in any way affect such in-dicators as the layer thickness, moisture content, and dry matter content. All of them corresponded to GOST 14621-78. Based on the experiments carried out, it is recommended to substitute sugar with sweetener “Stevioside” in the amount of 30 % when producing “Spring” roll, as this allows to increase the amount of the product produced by reducing the technological process and will increase the level of profitability.

Development of Marmalade Jelly Technology Based on Sugar-Free Curd Whey

Цель работы – получить кондитерский продукт, отвечающий требованиям современного потребителя. Взяв в качестве основного сырья творожную сыворотку, можно получить обладающий диетическими свойствами продукт: легкоусвояемый, питательный, обогащённый альбумином. На основе применяемых в настоящее время технологий производства мармеладов была разработана альтернативная, без использования сахара, патоки и прочих компонентов с высоким гликемическим индексом. А также был произведён опытный образец по собственной рецептуре с использованием сырья, отвечающего требованиям органической продукции. В состав готового продукта вошли сыворотка молочная, агар, подсластитель стевиозид. В варианте с добавкой был использован свежевыжатый морковный сок с целью нейтрализации специфического привкуса стевиозида. Исследования показали, что оба образца желе мармеладного по органолептическим показателям и значению титруемой кислотности отвечают требованиям ГОСТ. Предлагаемый продукт не имеет аналогов на отечественном рынке. The purpose of the work is to obtain a confectionery product that meets the requirements of a modern consumer. Having taken curd whey as the main raw material one can get a product with dietary properties: easily digestible, nutritious, enriched with albumin. On the basis of the current technologies for the production of marmalades, an alternative, without the use of sugar, syrop and other components with a high glycemic index has been developed. And a prototype was produced according to its own formula using raw materials that meet the requirements of organic products. The complete product contains milk whey, agar, stevioside sweeting agent. In the version with flavour freshly squeezed carrot juice was used to neutralize the specific stevioside flavor. The researches have shown that both samples of marmalade jelly meet GOST requirements in terms of organoleptic indices and titrated acidity. The proposed product has no analogues in the domestic market.