PRODUCTION TECHNOLOGY OF CRAFT CANDY WITH HEALTHY PROPERTIES FROM FRUITS OF VIBURNUM OPULUS
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Abstract
The aim of the article is to develop a direction for expanding the range and improving the functional properties of craft sweets based on the fruits of viburnum and to evaluate the resulting products.
Methods. In the course of the study, an expert method for assessing organoleptic characteristics, a specialized method for visual reproduction of the results obtained, as well as methods for statistical processing of experimental data were used.
Results. Both industrial and craft producers of fruit and berry products strive to use low- waste processing technologies and maximize the retention of biologically active substances in the finished product. The food industry is underutilizing fruits and berries from non-traditional crops, including viburnum, due to their specific taste and aroma. Therefore, the range of viburnum products available in the retail trade network does not always attract the attention of consumers.
The creation of new generation (functional) products involves modernizing technological operations to prevent oxidation of ingredients and the finished product by air oxygen, loss of vitamins and other dietary supplements, and improvement of consumer value. Special emphasis is placed on the correct selection of ingredients, temperature, and heat treatment time, based on the structural characteristics of the raw materials and their biochemical parameters.
The development of a new assortment and technologies for the production of functional foods from viburnum fruits makes it possible to obtain products with specified consumer properties and nutritional value, which is necessary in modern human conditions. In this regard, modernization of existing technologies, introduction of innovative technologies, resource-saving methods of obtaining functional foods from viburnum are of particular relevance.
Practical significance. Based on a comprehensive assessment, the functional orientation of the fruits of Viburnum vulgare was confirmed. The expediency of expanding the range of functional foods based on the fruits of Viburnum vulgare and technologies for their production has been theoretically substantiated and experimentally confirmed.
A comprehensive low-waste technology for processing viburnum fruits to produce sweets and other functional products is proposed. The influence of different dosages of viburnum fruits and the presence of additives in the form of vegetable or fruit purees on the organoleptic characteristics of new functional foods has been established.
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References
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