DIABETIC FLOUR CONFECTIONERY PRODUCTS USING VEGETABLE FOOD ADDITIVES FOR HEALTHY FOOD PRODUCTS
The creation of new generation products from ecologically safe biologically valuable plant materials is an important direction in the development of the food industry.Confectionery products are currently in great demand not only as high-calorie products, but also as products that satisfy a variety of tastes.In this study, functional bakery and flour confectionery products have been developed using an analogue of milk fat, caramel syrup, vitamin-mineral complexes, which makes it possible to increase the biological value of finished products.Traditionally, flour confectionery products occupy a significant segment in the daily diet. Therefore, the development of modified raw materials for their manufacture with the addition of plant products that have an increased biological value for the body and at the same time reduce the calorie content of flour products is a very urgent task for modern dietetics.As a rule, when choosing sugar substitutes, much attention is paid to their ability to be included in metabolism, calorie content, safety for human health, as well as cost and production technology.Natural sweet compounds include monosaccharides and low molecular weight oligosaccharides, products of starch hydrolysis and partial isomerization – a mixture of glucose and fructose, as well as molasses.In the confectionery industry, maltose syrup can be used as a sugary syrup for the manufacture of some mealy and sweet products.The content of vitamins in flour confectionery products depends, first of all, on their content in flour. The grain of wheat, and therefore the flour obtained from it, is actually devoid of vitamins, and the poorer the flour is in bran and germ particles, the poorer it is in vitamins. It was found that sugar biscuits with the addition of caramel syrup increase the content of mineral substances calcium by 5-6%, zinc by 1-2%. The content of vitamins increases: B6 by 15%, C by 20%, A by 20-30%, E by 13%.The carbohydrate content of finished products is reduced by 7%.
Thus, the introduction of caramel syrup helps to increase the nutritional and biological value of sugar cookies, which impart functional properties.
Studies have shown that the use of an analogue of milk fat increases the nutritional and biological value of the finished product.
These data indicate that the minerals and vitamins present are well preserved in products prepared with its addition.
The best substitutes for sugar are also maltose and glucose-maltose syrup, which are new types of sugary starch products.
Maltose syrup meets the requirements for sugar substitutes in the production of baby food, as sucrose and glucose can be allergens.
It has been established that the introduction of caramel syrup into the dough during the production of sugar cookies increases the nutritional and biological value of products
due to an increase in the quantitative content of proteins, minerals, and vitamins.