DEVELOPMENT OF THE FORMULATION OF ENRICHED CHURNED CONFECTIONERY

ZEMBBH

Abstract

The object of the study is a milk mousse based on agar-agar with the addition of adsorbed royal bee jelly, as well as with the replacement of white crystalline sugar with a sweetener. The subject of the study is the effect of the introduction of royal bee adsorbed milk and sweetener on the change in organoleptic, physico-chemical and microbiological parameters of mousse quality. The aim of this work is to develop and study the recipe for whipped confectionery products using functional food ingredients for the production of mousse enriched with vitamins without the use of sucrose. Standard methods for studying the organoleptic and physicochemical properties of ingredients and finished whipped confectionery, microbiological methods for studying the developed product, as well as statistical methods for processing the obtained data were used. In the course of the work, new data were obtained on the effect of added adsorbed royal jelly and the replacement of white crystalline sugar with Monk Fruit sweetener on the properties of whipped confectionery products. As a result of the study, a formulation of mousse «Pchelinoe molochko» was developed with distinctive features – the caloric content was reduced by 16.42% compared with the control sample, as well as the content of B and PP vitamins was increased, which makes it possible to classify the developed mousse as fortified foods.