Open AccessImprovement of recipe of pastille confectionery with the use of chicory and jerusalem artichoke
Author(s) -
Viktoriia Kalyna,
Yana Hez
Publication year - 2021
Publication title -
vìsnik nacìonalʹnogo tehnìčnogo unìversitetu "hpì". novì rìšennâ v sučasnih tehnologìâh/vestnik nacionalʹnogo tehničeskogo universiteta "hpi". novye rešeniâ v sovremennyh tehnologiâh
Language(s) - English
Resource type - Journals
eISSN - 2413-4295
pISSN - 2079-5459
DOI - 10.20998/2413-4295.2021.03.04
Subject(s) - recipe , jerusalem artichoke , food science , organoleptic , sugar , inulin , raw material , taste , population , mathematics , chemistry , medicine , organic chemistry , environmental health
It is proposed to strengthen the position of pastille products in the domestic market by expanding the range and increasing the production of dietary and diabetic products. The range of dietary and diabetic confectionery sweets on the Ukrainian market has been studied. The data of the research on violations of dietary norms among the population and the consequences of these violations are analyzed. The functional-technological potential of sugar substitution for inulin-containing raw materials to pastille masses in order to create a functional product has been revealed. A comparative characterization of the chemical composition of chicory and Jerusalem artichoke powders is carried out. The choice of Jerusalem artichoke powder due to the content of slowly digestible carbohydrates that do not cause hyperglycemia in patients with type 2 diabetes is justified. The recipe for the preparation of fruit-based pastille confectionery with the use of chicory and Jerusalem artichoke powders has been improved in order to obtain dietary and diabetic products with increased nutritional and biological value. Rational ratios of prescription ingredients for creating pastille fruit-based confectionery products with satisfactory, organoleptic quality indicators have been established. The recipe uses prescription ingredients: banana, apple, pear and Jerusalem artichoke powder. Organoleptic indicators of the quality of a new product, namely odor, taste, color, shape, surface, were determined by the method of scoring. The optimal prescription ratios of the system (prescription ingredients) "apple - banana - Jerusalem artichoke powder" 23: 73: 4 were experimentally established. A study of the effect of improved pastry powder pastille confectionery on blood sugar in patients with type 2 diabetes is made. There was a decrease in blood sugar in patients with type 2 diabetes. A new fruit-based food product with Jerusalem artichoke powder was obtained with the following advantages - providing diabetics with a safe product that does not raise blood sugar levels in the short term and lowers it in the long term.