CC BY
10УДК 664.149
DOI 10.29141/2500-1922-2023-8-3-4 EDN KLLBGZ
Symbiotic Complex and Secondary Raw Materials Use in the Functional Product Development
Vladimir A. Lazarev Gennady B. Pishchikov, Olga S. Chechenikhina
Ural State University of Economics, Ekaterinburg, Russian Federation H [email protected]
Abstract
Nowadays, the sugar substitute use has an application in food more widely due to its advantages, such as low-calorie content, safety, high taste qualities, small portion size. The study aims at recipe development and production technology improvement of marshmal-lows based on sweeteners enriched with a synbiotic complex. In the developed formulation, a man replaced sugar with Jerusalem artichoke syrup and isomalt, introduced the probiotic Bifidobacterium bifidum in an amount of 5-107 CFU/g. The authors determined the optimal quantitative parameters of sugar replacement with Jerusalem artichoke syrup and isomalt. The research revealed that the humidity of the developed pastille product was 14.6% less than that of the control one, explained by the isomalt low hygroscopicity. The water-soluble vitamins content is, mg/100 g: thiamine - 1.14; riboflavin - 0.34; ascorbic acid - 19.86. The mass fraction of reducing sugars (2.31%) and the mass fraction of sugars (86.24%) are higher than in the control. At the same time, a sample made according to the developed recipe contains 63% lower calories than a sample made according to a standard recipe. Permissible levels of mesophilic aerobic and facultative anaerobic microorganisms of a functional marshmallow sample are constant for 72 hours (no more than 1-103 CFU/g). Despite the decrease in humidity (by 14.6%), the experimental marshmallow sample had high organoleptic indicators - 4.76 points on a five-point scale. The developed pastille product recipe will expand the range of enriched confectionery products for functional purposes.
For citation: Vladimir A. Lazarev, Gennady B. Pishchikov, Olga S. Chechenikhina. Symbiotic Complex and Secondary Raw Materials Use in the Functional Product Development. Индустрия питания|Food Industry. 2023. Vol. 8, No. 3. Pp. 36-44. DOI: 10.29141/2500-1922-20238-3-4. EDN: KLLBGZ.
Paper submitted: July 18, 2023
Keywords:
secondary
raw materials;
functional
confectionery;
bifidobacteria;
inulin;
isomalt;
marshmallow
Использование синбиотического комплекса
и вторичных сырьевых ресурсов в разработке продукта функционального назначения
В.А. ЛазаревГ.Б. Пищиков, О.С. Чеченихина
Уральский государственный экономический университет, г. Екатеринбург, Российская Федерация Н [email protected]
Ключевые слова:
вторичные
сырьевые
ресурсы;
Реферат
Использование заменителей сахара в продуктах питания находит все более широкое применение в связи с их преимуществами, такими как низкая калорийность, безопасность, высокие вкусовые качества, малый объем порций. Цель исследования - разра-
ботка рецептуры и совершенствование технологии производства зефира на основе сахарозаменителей, обогащенного синбиотическим комплексом. В предложенной рецептуре сахар заменен на сироп топинамбура и изомальт, введен пробиотик Bifidobacterium bifidum в количестве 5-107 КОЕ/г. Определены оптимальные количественные параметры замены сахара на сироп топинамбура и изомальт. Установлено, что влажность разработанного пастильного изделия на 14,6 % меньше, чем у контрольного, что объясняется низкой гигроскопичностью изомальта. Содержание водорастворимых витаминов, мг/100 г: тиамин - 1,14; рибофлавин - 0,34; аскорбиновая кислота - 19,86. Массовая доля редуцирующих сахаров (2,31 %) и массовая доля сахаров (86,24 %) выше, чем у контроля. При этом образец, изготовленный по разработанной рецептуре, содержит на 63 % меньше калорий, чем образец, изготовленный по стандартной рецептуре. Допустимые уровни количества мезофильных аэробных и факультативно-анаэробных микроорганизмов образца зефира функционального назначения сохраняются в течение 72 ч (не более 1-103 КОЕ/г). Несмотря на уменьшение влажности (на 14,6 %), экспериментальный образец зефира характеризовался высокими органолептическими показателями - 4,76 балла по пятибалльной шкале. Предложенная рецептура пастильного изделия позволит расширить ассортимент обогащенных кондитерских изделий функционального назначения.
Для цитирования: Vladimir A. Lazarev, Gennady B. Pishchikov, Olga S. Chechenikhina. Symbiotic Complex and Secondary Raw Materials Use in the Functional Product Development //Индустрия питания|Food Industry. 2023. Т. 8, № 3. С. 36-44. DOI: 10.29141/2500-19222023-8-3-4. EDN: KLLBGZ.
Дата поступления статьи: 18 июля 2023 г.
Relevance
Nowadays, the sugar substitutes use in food finds wide application due to its advantages: zero or low-calorie content, safety, high taste qualities, small portions. These sweetener properties enable sugar-free foods development for people suffering from type 2 diabetes or consuming a reduced carbohydrate amount [1]. Moreover, the resource conservation concept contributes to the new technologies advent for the effective secondary raw materials use, including products of deep waste-free processing of milk and its derivatives [2].
According to the Ministry of Health of the Russian Federation, currently, more than half of the country population suffers from intestinal microbial imbalance [3]. A promising way to restore normal intestinal microflora is bacteria introduction in the diet in the medicines form [4].
Probiotics are used as an ingredient in the development of functional foods necessary for the health preservation and maintenance [5]. According to experts, the global market for products in this category will exceed $94.21 billion by 2030. The confectionery industry is one of the promising industries for the functional product technologies development [6].
Among confectionery products, pastilles and marshmallows have a number of advantages in production: the use possibility of regional raw materials, the introduction of enriching additives at the final production stage, a long shelf life, the minimum equipment amount use [7].
функциональное
кондитерское
изделие;
бифидобактерии; инулин; изомальт; зефир
There are numerous studies on the pastille products development for functional purposes. A man produced marshmallow with lactulose and micro-capsulated forms of bacteria composed a synbiotic complex [8]; developed a recipe for marshmallows based on vegetable protein with the use of berry processing products for people who do not consume egg white [9]; generated a method for making marshmallows based on a mixture of sweeteners (isomalt and erythritol) with the addition of black currant in order to reduce caloric content and increase antioxidant activity [10]; developed a technology for the marshmallows production with the addition of chia seeds, spirulina microalgae powder and Jerusalem artichoke syrup [11] and a recipe for marshmallows with sugar replacement for fructose and inulin enrichment [12].
Despite a large number of studies regarding functional pastilles development, there are the following issues not been resolved: the marshmallows enrichment with probiotic microorganisms in combination with the sweeteners use in order to reduce calorie content.
A man uses various prebiotics in combination with probiotics to stimulate their activity, which provides a synbiotic effect. Among the substances used as sugar substitutes and reducing the calorie content of the finished product, Jerusalem artichoke syrup contains inulin, which meets many requirements for prebiotics. The inulin content in Jerusalem artichoke tubers per raw mass is about 22 %. Since Je-
rusalem artichoke has a high resistance to cold and drought, it is widespread and cultivated in Russia, which is the basis for the culture use in the functional confectionery products formulations [13; 14].
Thus, development of marshmallows based on sugar substitutes with the use of enriching additives in order to improve public health and increase nutritional value, including through secondary raw materials is a promising area in the field of functional pastilles.
The study aims at developing a recipe and improving the technology of pastille confectionery production using a synbiotic complex.
Research Objects and Methods
The study objects were a marshmallow sample made according to a traditional recipe, and a low-calorie marshmallow sample with a synbiotic complex added.
A man replaced sugar in the functional pastille production with Jerusalem artichoke syrup with an energy value of 1117 kJ and a calorie content of 267 kcal per 100 g and isomalt BENEO (Germany) with an energy value of 987 kJ and a calorie content of 236 kcal per 100 g. When using isomalt, the sweetener absorption is only 10 %, which causes a slight increase in blood glucose (from 2 to 12 %). This food additive is stable and does not chemically decompose, at 100 °C the solubility is comparable to that of sucrose. At 60-90 °C, the viscosity of aqueous isomalt solutions does not differ from sucrose solutions [15].
In order to enrich the pastille product with probi-otic, the researchers used a monocomponent preparation "Bifidumbacterin Forte" in the pastille production, containing the active bifidobacterium substance B. bifidum (at least 50 million CFU) and an auxiliary substance - lactose monohydrate (up to 0.85 g).
The authors baked at 180 °C and grinded apples of the Granny Smith variety into puree for making pastille product samples.
When developing the pastille product formulation, a man replaced the amount of sugar used for the apple-pectin mass production with a reduced amount of Jerusalem artichoke syrup in order to preserve the physico-chemical properties;substituted sugar utilized to produce the syrup with an equivalent isomalt amount. As a result of the sweeteners use in this ratio, the researchers obtained marshmal-low sample, characterized by low humidity, which led to complete drying within 5 hours. In order to improve the moisture content of the product, they increased the amount of Jerusalem artichoke syrup in the apple - pectin mass. The percentage ratio of Jerusalem artichoke syrup relative to the substituted amount of sugar in the formulation was 8.6 %, isomalt - 91.4 %.
After stabilization of marshmallow samples, the authors run studies on physico-chemical and microbiological parameters according to standard methods, including GOST 5900-2014 "Confectionery Products. Methods for Moisture Determination", GOST 5903-89 "Confectionery Products. Methods for Sugar Determination", GOST 5898-87 "Confectionery Products. Methods for Acidity and Alkalinity Determination", 0FS.1.2.3.0017.15 "Methods for Quantitative Determination of Vitamins", GOST 34551-2019 "Confectionery Products. Method for Mass Fraction Determination of Protein", GOST 6441-2014 "Pastille Confectionery Products. General Technical Conditions". They also conducted an organoleptic assessment included direct rating assessment of the product sample quality as a whole and some of the main organoleptic characteristics, using a point scale to assess the appearance, texture (consistency), smell, taste: 5 points - excellent quality, 4 points - good quality, 3 points - satisfactory quality, 2 points - unsatisfactory quality.
The researchers revealed the storage duration of the studied marshmallow samples by the microbiological parameter determination method for 72 hours on the automatic colony counter "Scan 300" in the training laboratory. GPM 1.7.2.0008.15 "Microbial Cell Concentration Determination".
Research Results and Its Discussion
The Table 1 demonstrates the formulations of two marshmallow samples. The first formulation is a control one. In the formulation of the developed sample, a man replaced sugar with Jerusalem artichoke syrup and isomalt; introduced a probiotic (Bifidobacterium bifidum) in an amount of 5-107 CFU/g.
The functional pastille production consisted of such operations as: preparing raw materials, producing pectin mass from pectin and Jerusalem artichoke syrup, stabilizing the mass at room temperature for an hour, whipping a mixture of apple puree, pectin mass and raw egg white. While whipping the marshmallow mass for 10 minutes, a man boiled the syrup from isomalt and water to a temperature of 112 °C, then mixed the syrup with the whipped marshmallow mass and repeated whipping for 10 minutes. At the end of whipping, when the marshmallow mass reached a temperature of 40-45 °C, a man introduced probiotic, deposited the finished marshmallow mass on baking paper and dried at room temperature for 24 hours (Figure 1).
Physico-chemical assessment of two marshmal-low samples revealed that the mass fraction of moisture corresponds to GOST 6441-2014 "Pastille Confectionery Products. General Technical Conditions" (Table 2). The humidity of the developed pastille product is 14.6 % less than the humidity of the control product, explained by the low isomalt
Table 1. Analyzed MarshmallowSamples Formulations Таблица 1. Рецептуры анализируемых проб зефира
Materials Dry Matter Content, % Raw Materials Consumption per 100 kg of Finished Products, kg
Control Sample Developed Sample
by Volume I in Dry Substances by Volume I in Dry Substances
Sugar 99.850 57.895 57.808 - -
Jerusalem Artichoke Syrup 56.000 - - 5.053 2.830
Isomalt 94.000 - - 51.842 48.731
Apple Puree 13.500 21.053 2.842 21.053 2.842
Pectin 95.000 1.053 1.000 1.053 1.000
Probiotic 98.000 - - 1.000 0.980
Egg White 12.000 3.788 0.455 3.789 0.455
Citric Acid 92.000 0.211 0.194 0.210 0.194
Water 0 16.000 0 16.000 0
Total - 100.000 62.299 100.000 57.032
Figure 1. Technological Production Scheme of a Pastille Product with the Synbiotic Complex Рис. 1. Технологическая схема производства пастильного изделия с добавлением синбиотического комплекса
Table 2. Physico-Chemical Parameters of Marshmallow Samples Таблица 2. Физико-химические показатели образцов зефира
Indicator Sample Characteristics Value according
Control Sample Developed Sample to GOST 6441-2Q14
Mass Fraction of Moisture, % 14.17 12.™ not more than 25 %
Total Acidity, deg. 4.5Q 6.6Q not Rated
Mass Fraction of Reducing Sugars, % 2.17 2.31 not Rated
Mass Fraction of Sugars, % 8Q.12 86.24 not Rated
Mass Fraction of Crude Protein, % 1.57 1.75 not Rated
Water-Soluble Vitamins, mg/100 g
Ascorbic Acid 15.98 19.86 not Rated
Pantothenic 1.84 1.12 not Rated
Pyridoxin М1 aM not Rated
Nicotine Acid aM not Rated
Thiamine 1.11 1.14 not Rated
Folic Acid aM not Rated
Riboflavin Q.13 Q.34 not Rated
hygroscopicity, and, as a consequence, the intensive drying of the sample. A functional marshmallow sample has values higher than the control sample in terms of the number of water-soluble vitamins: thiamine (1.14 mg/100 g), riboflavin (0.34 mg/100 g), ascorbic acid (19.86 mg/100 g). The mass fraction of reducing sugars and the mass fraction of sugars (2.31 % and 86.24 %, respectively) of the developed pastille product is higher than that of the control product, however, when using isomalt, only 10 % of carbohydrates are absorbed, and the glycemic index (GI) of Jerusalem artichoke syrup is 13-35 with a GI of sugar 65.
Figure 2 shows photos of microbiological inoculations of two samples of pastilles after 36 hours and 72 hours.
Figure 3 demonstrates the microbiological parameters changes of two marshmallow samples during storage.
The number of mesophilic aerobic and facultative anaerobic microorganisms in a marshmallow sample made according to a standard recipe meets the requirements of TR CU 021/2011 "On Food Safety" (no more than 1-103 CFU/g).
The increase in the bacterization of the control sample of marshmallows by more than 2 times is due to the higher product humidity than that of the developed sample. It contributes to the development of mesophilic aerobic and facultative anaerobic microorganisms.
Figure 2. Inoculation Results ofthe Marshmallow Samples after 36 and 72 Hours: a - Control Sample; b - Sample with the Synbiotic Complex Рис. 2. Результаты микробиологических посевов образцов зефира спустя 36 и 72 ч: а - контрольного; б - с синбиотическим комплексом
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О С !_ <0 2 и
01 и и
п la
о ■
** 01 то с <
300 250 200 150 100 50 О
240
260
100 110
I I
36
72
Control Sample Developed Sample
Figure 3. Microbiological Parameters Changes of MarshmallowSamples during Storage Рис. 3. Изменение микробиологических показателей образцов зефира при хранении
Table 3 presents the calculated analysis of the macro- and micronutrient composition of pastilles.
As a result of the calculated analysis of the pastille composition, a man revealed that the sample with synbiotic complex contained 6.15 % less digestible carbohydrates than the control sample. At the same time, a sample made according to the developed recipe contains 63 % fewer calories than a sample made according to a standard recipe.
Figure 4 shows a control sample of marshmallows and a functional marshmallow sample with a synbiotic complex. As a result of visual evaluation of pastille samples, the researchers found that marsh-mallows containing sugar (fig. 4a) had a more pronounced pattern and shine than a sample based on sweeteners (fig. 4b).
Table 3. Comparative Characteristics of the Macro- and Micronutrient Composition of Pastilles (for 100 g) Таблица 3. Сравнительная характеристика макро- и микронутриентного состава пастильных изделий (на 100 г)
Content Daily Proportion of Daily Consumption Rate, %
Indicator Control Sample Sample with Symbiotic Complex Requirement for an Adult Control Sample Sample with Probiotic
Water, g 16.00 16.00 1750-2200 0.89 0.89
Proteins, g 0.57 0.57 75 0.76 0.76
Fats, g 0.04 0.04 83 0.05 0.05
Digestible Carbohydrates, g 63.61 59.70 365 17.43 16.36
Dietary Fiber, g 0.4 0.4 30 1.33 1.33
Calcium, mg 11 13 1000 1.10 1.30
Phosphorus, mg 5 3 1000 0.50 0.30
Iron, mcg 400 400 14 2857.14 2857.14
Energy Value, kcal 256.54 161.77 2500 10.26 6.47
a b
Figure 4. Appearance of Marshmallow Samples: a - Control Sample; b - Sample with Synbiotic Complex Рис. 4. Внешний вид образцов зефира: а - контрольного; б - с синбиотическим комплексом
Figure 5 demonstrates the average values of the organoleptic evaluation results of two pastille samples conducted by a group of 11 testers aged 20-25 years.
Taste and Aroma 4,9
Surface
Mode
Color
Consistency
Structure
Controlled Sample Developed Sample
Figure 5. Organoleptic Quality Assessment Profilogram
of Marshmallow Samples Рис. 5. Профилограмма органолептической оценки качества образцов зефира
Compared with the control marshmallow sample made using traditional technology with sugar, the developed sample had a slightly lower number of points on such indicators as structure and consistency. Since the sample based on sweeteners had a lower value of the mass fraction of moisture, this
probably had some negative effect on the consistency of this marshmallow sample, marked as slightly lingering. The taste and aroma, color, shape and surface of the developed sample received similar values compared to the control sample.
As a result of an organoleptic quality assessment of pastille products, a man revealed that the samples met the requirements of GOST 6441-2014 "Pastille Confectionery Products. General Technical Conditions".
Conclusions
As a result of the study, the authors developed the formulation and manufacturing technology of low-calorie marshmallows enriched with probiot-ic microorganisms. Such functional ingredients as Bifidobacterium bifidum (preparation "Bifidumbac-terin Forte") in combination with inulin (Jerusalem artichoke root syrup) generate a synbiotic effect enabling to correct violations of the intestinal microflora of the human body.
Quality indicators of a pastille product sample made according to the developed recipe is highly competitive with organoleptic and physico-chemical assessment of the control sample corresponding to GOST 6441-2014 "Pastille Confectionery Products. General Technical Conditions". Functional marshmallows have values higher than control marshmallows, according to such indicators as: calcium, thiamine, riboflavin, ascorbic acid. Pastille product based on sweeteners contains 63 % fewer calories than a pastille product containing sugar. The used sweeteners enable to recommend the developed pastille product for dietary and diabetic nutrition.
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Information about Authors / Информация об авторах
Лазарев
Владимир Александрович
Lazarev,
Vladimir Alexandrovich
Тел./Phone: +7 (343) 283-11-59 E-mail: [email protected]
Кандидат технических наук, доцент, доцент кафедры пищевой инженерии, и.о. заведующего кафедрой пищевой инженерии Уральский государственный экономический университет
620144, Российская Федерация, г. Екатеринбург, ул. 8 Марта/Народной Воли, 62/45
Candidate of Technical Sciences, Associate Professor, Associate Professor of the Food Engineering Department, HT. Head of the Food Engineering Department Ural State University of Economics
620144, Russian Federation, Ekaterinburg, 8 Marta/Narodnoy Voli St., 62/45 ORCID: https://orcid.org/0000-0002-0470-7324
Пищиков
Геннадий Борисович
Pishchikov, Gennady Borisovich
Тел./Phone: +7 (343) 283-11-38 E-mail: [email protected]
Доктор технических наук, профессор кафедры пищевой инженерии Уральский государственный экономический университет
620144, Российская Федерация, г. Екатеринбург, ул. 8 Марта/Народной Воли, 62/45
Doctor of Technical Sciences, Professor of the Food Engineering Department Ural State University of Economics
620144, Russian Federation, Ekaterinburg, 8 Marta/Narodnoy Voli St., 62/45 ORCID: https://orcid.org/0000-0003-4899-8984
Чеченихина Ольга Сергеевна
Chechenikhina, Olga Sergeevna
Тел./Phone: + 7 912 227-02-51 E-mail: [email protected]
Доктор биологических наук, доцент, профессор кафедры пищевой инженерии Уральский государственный экономический университет
620144, Российская Федерация, г. Екатеринбург, ул. 8 Марта/Народной Воли, 62/45
Doctor of Biological Sciences, Associate Professor, Professor of the FoodEngineering Department
Ural State University of Economics
620144, Russian Federation, Ekaterinburg, 8 Marta/Narodnoy Voli St., 62/45 ORCID: https://orcid.org/0000-0002-9011-089X
Contribution of the Authors:
Lazarev, Vladimir A.; Pishchikov, Gennady B.; Chechenikhina, Olga S. - the authors equal contribution to the research. Вклад авторов:
Лазарев В.А., Пищиков Г.Б., Чеченихина О.С. - равноценный вклад авторов в исследовании.
The authors declare no conflicts of interests.
Авторы заявляют об отсутствии конфликта интересов.
