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Section 4. Food processing industry
Jabbarova Sarvinoz Komiljonovna, researcher - applicant of the department "Food technology and industrial ecology" Bukhara Engineering and Technological Institute E-mail: sarvi1208@mail.ru Isabaev Ismail Babadjanovich, Doctor of Technical Sciences, Professor of the Department "Food Technology and Industrial Ecology" Bukhara Engineering and Technological Institute E-mail: isabaev_63@mail.ru
PRIORITY AREAS FOR IMPROVING THE RANGE OF CONFECTIONERY
Abstract. The article considers the issue of increasing consumer properties, nutritional and biological value of flour confectionery products, reducing their sugar capacity and calorie content. The analysis of the main directions of scientific research on the development of new original formulations of this type of products using natural raw materials and composite mixtures.
Keywords: flour confectionery, sugar substitutes, sugary starch products, dietary fiber, fats, fruit and berry and vegetable raw materials, multicomponent mixtures.
Today, the confectionery industry solves a galactose, honey, etc.) and synthetic (aspartame,
number of important tasks to improve consumer acesulfame K, cyclamate, saccharin, sucralose,
properties, food and biological value of products, sorbitol, xylitol, etc.) sugar substitutes. There are
reduce its sugar capacity and caloric content, various classifications of sugar substitutes: by ori-
create highly efficient innovative technologies, gin (natural and synthetic), by degree of sweet-
reduce the consumption of imported and expen- ness relative to sucrose (bulk sweeteners - the
sive domestic raw materials, improve the product level of sweetness is close to sucrose, and inten-
range by developing new original recipes of con- sive sweeteners - the level of sweetness is many
fectionery with using functional food ingredients times sweeter than sucrose), by calorie content
in conditions of tremendous competition with (calorie (sucrose substitutes) and calorie-free
foreign manufacturers. (sweeteners). However, in recent years, economi-
Of particular interest is the creation of new cally developed countries have been searching for
types of functional products with full or partial and developing technologies for producing sugar
replacement of sugar by natural (monelin, mi- substitutes of a new generation, that is, possessing
raculin, stevioside, thaumatin, maltose, fructose, not only high technological indicators, pure sweet
taste, harmless to humans, but also capable of giving the product functional properties [1].
Currently, in the face of rising prices for sugar and sweeteners, mainly imported, the use of highsweet sugary starch products is of undoubted interest. A promising direction is the production of
sugary starch products directly from grain starch-containing raw materials, bypassing the extraction of "pure" starch. Sugar products of varying degrees of sweetness have unlimited potential applications in the food industry (tab.) [2].
Table 1. - Main properties and application of starch hydrolysis products
Product type Properties Application
Maltodextrins Low osmolaritygelability Carbohydrate component for baby food, thickeners, fillers, stabilizers
Maltose syrup Increased sweetness Hard pastry and bakery products
High sugar syrup Low hygroscopicity and viscosity; increased water retention, sweetness and fermentation Confectionery, soft drinks, fermentation products, jams, canned foods, sauces
Molasses for baby food Moderate sweetness, reduced cryst-allisability Sweeteners for baby food, confectionery, soft drinks, jams, jelly, canned food, ice cream
Glucose Syrups Increased sweetness Non-alcoholic beverages, fermentation products, raw materials
Glucose-fructose syrups High sweetness Soft drinks, canned food, sauces, canned fruit
Cereal syrups Moderate sweetness, non-crystalliz-ability, high nutritional value Flour confectionery and bakery products
Among the functional food ingredients, a large role is played by dietary fibers as traditional (from cereals and bean crops, vegetables, fruits and berries, citrus, nuts, mushroom, seaweed, etc.), so and nontraditional (from cereal and cane stables, herbs, medicinal and softwood, etc.), which have an important physiological significance. New extrusion products from unheaded grains of rye, corn, millet, barley, buckwheat, soybean and other rich in dietary fiber are widely used in the manufacture of confectionery products [1; 3].
Among the insoluble dietary fiber in the production of food, pulp is the most widely used as an additive that prevents caking and clumping. Cellulose is used in the production of bakery products, frozen semi-finished products, extruded products and pasta, etc. The main property on which the use of pectins in food technology is based in the gel-forming ability. Pectins are used in the manufacture of confec-
tionery, baked products, for the preparation of fruit fillings, canned fruit, etc. as thickeners, stabilizers, gelling agents [3; 4]. However, a necessary condition for gelation of low-esterified pectins is the presence of calcium ions or other divalent cations in the system. In order to avoid wetting of flour products during storage, the filling should have a low water activity, that is, the minimum content of unbound moisture [1].
The increase in the content of flour confectionery products (FCP) dietary fiber contributes to the possibility of partial or complete replacement of solid fats for liquid vegetable oils, because, despite its good technological properties, solid fats are characterized by a high content of trans fatty acids, and in liquid vegetable oils a mass fraction the latter does not exceed 1,5% of total fat [5].
The concern of the world community about the dangerous effects on the human body of trans fatty
acid isomers has led to the development ofalternative technologies for the production of margarines, shortenings and other specialty fats. However, due to the high cost of production, it is not yet possible to go to work with these fats. The use of liquid vegetable oils in the production of FCP is limited, since they lead to destabilization of the food system, as a result, the volume of products decreases and the oil migrates to the packaging material during storage. The functional and technological properties that characterize the interaction of raw materials with oil include the ability of prescription components to bind and retain oil, which plays a significant role in shaping the quality of semifinished and finished products [6].
According to the data obtained, pectin and fiber have the best fat binding capacity. Pectin is an anionic polysaccharide and is characterized by surface activity. In this regard, the interaction of pectin hydrophobic groups with oil is possible and the oil is adsorbed onto the surface of solid particles. The high fat-binding capacity of fiber is due to the unique natural capillary structure of the fibers, which makes
it possible to retain fat not only due to functional
groups, but also by adsorption. In this case, adsorption occurs not only on the external, but also on the internal surface of the adsorbent [7].
Recently, interest in vitamin preparations from natural raw materials has increased due to their higher physiological activity, since natural vitamins are stereospecific for the human body historically adapted to them. As a rule, natural vitamin complexes are more stable than individual synthetic vitamins. The solution of this problem in relation to the production of flour products has been associated in recent years with the use of fruit, berries and vegetables, as well as the products of its processing [8].
The science of nutrition regards these raw materials as vital food products, giving them functional properties. Range of products from fruit and berry and vegetable raw materials, including secondary, represents significant prospects for use in the manufacture of confectionery, helps
reduce the consumption of the most expensive prescription components, the rational disposal of production waste and, consequently, increase its profitability. The use of fruit and vegetable additives in the production of flour confectionery products will increase the resistance of foams and emulsions due to the formation of protein - polysaccharide complexes, which act as surface active substances, by means of electrostatic attraction forces arising between polyelectrolytes, which are pectin substances and proteins, and also enrich products flavoring and aromatic substances, natural dyes and sweeteners, vitamins, minerals, dietary fiber and other vital nutrients [9].
Currently, technologies are being developed for the preparation and use ofvarious types ofmulticom-ponent composite mixtures (MCM) for obtaining a wide range of products based on them. The development of new flour mixtures is a multi-faceted procedure, which includes a number of necessary and interrelated aspects and is carried out in stages (fig 1.) [10].
From the standpoint of a systematic approach to the development of the ISS, the following steps are envisaged [11]. At the first stage, the selection of raw materials is carried out, their functional properties are studied, the safety of the components in the food relation is clarified. The second stage includes the study of raw materials and improvers, their impact on the properties of the dough and the quality of the finished products. Raw materials are selected that are optimal according to the criteria that characterize their nutritional value. Criteria are selected depending on the purpose of the design - the functional purpose of the mixtures and products prepared on their basis. As optimization criteria when designing mixtures, the optimal content of amino acids, individual macro- and microelements, the ratio of basic nutrients and the provision of energy value are proposed.
At the third stage, when developing the technology for the preparation ofmixtures and flour products, it is necessary to ensure the elimination of the negative influence of the components of mixtures on con-
sumer properties of products. This is possible when using special technological methods, which provide for the adjustment of technological parameters, or by making improvers and other food additives. The stage ends with the release of a pilot batch of mixtures and cooked bakery products using them. Thus, a flour mixture prepared by grinding a grain mixture of wheat and barley was developed for the production of FCP. Formulations of flour mixtures consisting of wheat flour, granulated sugar, potato and corn starch,
dextrose, skimmed milk powder and whey, and dried vegetable oil are proposed. Products made on the basis of the developed mixtures are characterized by a reduced calorie content, a high content of polyunsaturated fatty acids and a low proportion of cholesterol in comparison with analogues. The polyfunctional properties of dry mixes can make it possible to eliminate undesirable components for the human body or to enrich food products with physiologically significant and scarce ingredients [10].
Figure 1. Scheme of an integrated approach to the development of flour mixtures
In science and industry, considerable experience has been accumulated in creating a range of enriched confectionery products, and their manufacturing techniques have been developed. However, the problem of forming a new assortment of these functional products cannot currently be considered
solved. Successful solution of the tasks facing the confectionery industry is associated with the search for new natural functional ingredients, their more rational use, which will provide real prospects for reducing the deficit of functional products.
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