CC BY
13УДК 663.91
DOI 10.29141/2500-1922-2024-9-2-6 EDN SPCLDN
Wild Arctic Raw Materials and Polyunsaturated Fatty Acids Use in the Functional Chocolate Truffle Development
Shamil A. ShamilovNatalia V. Zavorokhina, Alexey V. Tarasov
Ural State University of Economics, Ekaterinburg, Russian Federation И [email protected]
Abstract
The development of the Far North territories and the formulation of the functional products contributing to the population adaptation to difficult climatic living conditions are strategically important tasks for Russia. The research aims at developing a functional truffle formulation using wild Arctic berry raw materials enriched with ш-3, 6, 9 polyunsaturated fatty acids. The thesis presents chemical composition of berries growing in the Arctic zone of Russia, the PUFAs content in the vegetable oils used such as amaranth, linseed, sea buckthorn, milkthistle, ginger. The authors found the optimal composition of the applied vegetable oils and the model ganache filling formulation; developed a technology for functional truffle "Severnoe Solnce", including the stages of heating sea buckthorn and cloudberry puree with glucose syrup, dextrose and sorbitol to a temperature of 40-45 °C, heating white chocolate with cocoa butter to 45 °C, creaming the mass into the emulsion using a blender for 2-3 minutes, adding butter and PUFAs compositions until a mass temperature of 32-35 °C, crystallizing of the produced ganache at 16-18 °C for 12-16 hours, molding of truffle semi-product and glazing it with dark chocolate. The research contains the results of the quality and safety indicator study of the developed candies, an organoleptic assessment, a sensory profile of the developed candy which can be used to identify it. The developed truffles are high-calorie. 100 grams of sweets contain 498 kcal. A serving of 50 g (5 pcs.) truffles contains 11.64 % PUFAs, of which 5.16 % omega-3, 6.48 % omega-6. The content of squalene is 15.1 %, tocopherol - 26.61 % of the recommended daily value, enabling to classify the developed chocolate product - truffle "Severnoe Solnce" as a functional product. The results of microbiological research confirm the safety of the developed products throughout the entire shelf life. The shelf life is 90 days at a temperature not above 16-18 °C.
Keywords:
| Arctic vegetable raw materials; the Far North; adaptation; chocolate; candy; PUFAs; antioxidants
For citation: Shamil A. Shamilov, Natalia V. Zavorokhina, Alexey V. Tarasov. Wild Arctic Raw Materials and Polyunsaturated Fatty Acids Use in the Functional Chocolate Truffle Development. Индустрия питaния|Food Industry. 2024. Vol. 9, No. 2. Pp. 50-59. DOI: 10.29141/25001922-2024-9-2-6. EDN: SPCLDN. Paper submitted: May 3, 2024
Применение дикорастущего арктического сырья и полиненасыщенных жирных кислот при разработке функциональных конфет-трюфелей
Ш.А. Шамиловш, Н.В. Заворохина, А.В. Тарасов
Уральский государственный экономический университет, г. Екатеринбург, Российская Федерация Н [email protected]
Реферат
Стратегически важной задачей для России является развитие территорий Крайнего Севера и разработка функциональных продуктов, способствующих адаптации населения к тяжелым климатическим условиям проживания. Целью исследований была разработка рецептуры функциональных конфет-трюфелей с применением дикорастущего арктического ягодного сырья, обогащенных ш-3, 6, 9 полиненасыщенными жирными кислотами. Представлен химический состав ягод, произрастающих в арктической зоне России, содержание ПНЖК в используемых растительных маслах - амарантовом, льняном, облепиховом, расторопши, рыжико-
вом. Обоснован состав оптимальной композиции вносимых растительных масел и модельная рецептура начинки - ганаша. Разработана технология приготовления функциональной конфеты-трюфеля «Северное солнце», включающая стадии нагрева пюре облепихи и морошки с глюкозным сиропом, декстрозой и сорбитолом до температуры 40-45 °С, нагрева белого шоколада с какао-маслом до 45 °С, пробивания массы в эмульсию при помощи блендера в течение 2-3 мин, внесения сливочного масла и композиции ПНЖК по достижении массой температуры 32-35 °С, кристаллизации полученного ганаша при 16-18 °С в течение 12-16 ч, формования трюфельных заготовок и их глазирования темным шоколадом. Представлены результаты исследования показателей качества и безопасности разработанных конфет, проведена органолептическая оценка, составлен сенсорный профиль разработанной конфеты, который может быть использован для ее идентификации. Разработанные трюфели являются высококалорийными, в 100 граммах конфет содержится 498 ккал. Порция 50 г (5 шт.) трюфелей содержит 11,64 % ПНЖК, из них 5,16 % омега-3, 6,48 % омега-6. Содержание сквале-на составляет 15,1 %, токоферола - 26,61 % от рекомендуемой суточной нормы, что позволяет отнести разработанное шоколадное изделие - трюфель «Северное солнце» - к функциональным продуктам. Результаты микробиологических исследований подтверждают безопасность разработанных изделий на протяжении всего срока хранения, срок годности составляет 90 сут при температуре не выше 16-18°С.
Ключевые слова:
| арктическое растительное сырье; Крайний Север; адаптация; шоколад; конфета; ПНЖК; антиоксиданты
Для цитирования: Shamil A. Shamilov, Natalia V. Zavorokhina, Alexey V. Tarasov. Wild Arctic Raw Materials and Polyunsaturated Fatty Acids Use in the Functional Chocolate Truffle Development // Индустрия питания|Food Industry. 2024. Т. 9, № 2. С. 50-59. DOI:
10.29141/2500-1922-2024-9-2-6. EDN: SPCLDN.
Дата поступления статьи: 3 мая 2024 г.
Introduction
In accordance with modern realities, the socio-economic development of the territories of the Far North, aimed primarily at ensuring national security is a strategically important task for Russia, recorded in the Decree of the President of the Russian Federation No. 645 dated October 26, 2020 "On the Strategy for the Development of the Arctic Zone of the Russian Federation and Ensuring National Security for the Period up to 2035". Moreover, according to the Program of Fundamental Scientific Research in the Russian Federation for the long-term period (2021-2030), the priority task is "the development of specialized diets and food products to improve the population adaptation to the extreme conditions of the Arctic zone of the Russian Federation".
At the moment, there are no legal definitions for terms "Far North" and "Arctic zone of the Russian Federation": the Far North primarily includes historical territories with similar geoclimatic conditions, and the Arctic zone is an economic gas and oil producing zone. Within the research, the authors use the terms as synonyms.
The territory of the Far North, covering more than 11 mil km2 (64 % of the territory of Russia), includes the Arctic zone, tundra, forest tundra and taiga [1]. The development priority of these territories is related to minerals. They concentrate about 80 % of the world's oil reserves and 90 % of natural gas. Furthermore, the Far North is a leader in the solid mineral extraction. It accounts for 40 % of the world's diamond, copper and nickel production [2; 3].
The climatic conditions of the Far North are the following: extremely low temperatures (up to minus 60 °C), low oxygen content in the air, at which human breathing increases by two times, long and hard winters and short cold summers, polar nights and polar days, severe sunlight deficiency and geomagnetic storms [1].
Such a harsh climate affects the population health of the Far North. The main diseases of the Northerners include diseases of the respiratory system, circulatory and digestive systems, diseases of the genitourinary and musculoskeletal systems, deterioration of the immune system [4]. Due to a lack of sunlight and, as a result, a vitamin D deficiency, there are an increase in anxiety, mood swings, hormonal disorders, changes in daily body temperature; geomagnetic storms disrupt sleep and cerebral circulation; and the risk of heart attacks and strokes increases [i; 4].
The local indigenous population extracted the main food raw materials through fishing, hunting, gathering (mushrooms, berries, roots), historically. It depended on natural factors, harvest, animal population, therefore, the emerging deficiency of water- and fat-soluble vitamins, macro- and micronu-trients, dietary fibers, polyunsaturated fatty acids (PUFAs) led to various alimentary diseases and, as a result, low life expectancy [4]. The diet of Northerners consists mostly of protein (meat and fish) products, typically raw, characterized by a low content of non-protein nutrients necessary to maintain the
energy balance of the body, leading to an increase in various diseases [5].
Scientists from the Department of Public Health and Clinical Medicine in Umea (Sweden) noted that in Canada and Alaska there is an increase in food-borne and respiratory diseases [6].
To date, the legislative establishment have approved the "Fundamentals of the State Policy of the Russian Federation in the Arctic for the Period up to 2035" (Decree of the President of the Russian Federation dated March 5, 2020 No. 164). Its main purpose is to improve the life quality of the population of the Arctic zones of the country.
A man has conducted a lot of research on the development of functional products for the population of the Far North.
According to the research of Svetlana A. Belina, introducing wild plants enables to enrich food products with vitamins, dietary fibers and minerals, to give them immunomodulatory and antioxidant properties [7].
Scientists from the Northeastern Federal University named after Maksim K. Ammosov and the Yakut Scientific Research Institute of Agriculture have developed functional dairy products enriched with wild plants of Yakutia, enabling to increase their nutritional value [8].
Based on the study of the chemical composition of non-traditional plant raw materials of the Far North, Konstantin M. Stepanov has found that these wild plants are high in vitamins C, E, group B; rich in macroelements K, Ca, Mg, P and trace elements Fe, I, Zn, Mn, Cu. According to the scientist, the use of non-traditional raw materials in the food product fortification increases shelf life due to the content of organic acids, and also contributes to the expansion of the functional product range [9].
Scientists of the Arctic Agricultural and Ecology Research Institute conducted experimental studies on the flour confectionery (gingerbread) enrichment with vegetable raw materials growing in the Arctic territories of Russia enabling to obtain a functional product with an increased content of dietary fibers and vitamins, with improved organoleptic characteristics [10].
Due to the significant amount of biologically active substances, vitamins, minerals and antioxidants, wild Arctic plant raw materials have a positive effect on the human body, strengthening it, accelerating the processes of adaptation to uncomfortable conditions, as well as improving the functioning of the gastrointestinal tract due to antibacterial properties. Table 1 shows the chemical composition of some wild berries of the Arctic zone of Russia.
The data in Table 1 show that wild berries of the Arctic zone are extremely rich in ascorbic acid and polyphenols, that have a significant synergistic effect enhancing the adaptive impact on the human body.
The use of wild berries of the Arctic zone in the chocolate product manufacture seems to be quite relevant, since chocolate and chocolate products consistently occupy leading positions in the confectionery market even during periods of economic crises. The average Russian eats up to 4 kg of chocolate per year [4]. The mass consumption of chocolate and its high calorie content make it a good object for giving a functional orientation, primarily for the population working in the extractive, oil and gas industries, for the indigenous population of the Far North. In addition, 100 g of chocolate contains about 200 mg of the aromatic a-amino acid tryptophan, enabling to increase serotonin levels and reduce the depressive disorder manifestations.
Table 1. Chemical Composition of Some Berries Growing in the Arctic Zones of the Russian Federation [2; 11] Таблица 1. Химический состав некоторых ягод, произрастающих в арктической зоне России [2; 11]
Crop Sea Buckthorn Black Crowberry Cloudberry Cranberry Lingonberry Black Currant
Sugars, %, incl.: 3.28 ± 0.40 3.00 ± 0.10 7.60 ± 0.10 2.75 ± 0.25 8.74 ± 0.28 7.94 ± 0.35
Fructose 2.22 ± 0.22 1.30 ± 0.10 3.90 ± 0.10 1.00 ± 0.00 3.91 ± 0.30 4.23 ± 0.10
Glucose 0.80 ± 0.11 1.40 ± 0.12 3.40 ± 0.12 1.48 ± 0.01 4.86 ± 0.20 2.56 ± 0.23
Sucrose 0.20 ± 0.01 0.30 ± 0.01 0.30 ± 0.01 0.04 ± 0.06 0.53 ± 0.01 0.45 ± 0.05
Dietary Fiber, % 4.55 ± 0.23 3.66 ± 0.02 3.78 ± 0.02 1.75 ± 0.05 1.69 ± 0.04 4.29 ± 0.16
Ascorbic Acid, mg/100 g 190.00 ± 9.00 70.00 ± 0.02 25.20 ± 1.20 76.80 ± 0.20 67.8 ± 0.60 178.53 ± 18.43
Flavonoids (in Terms of Rutin), mg/100 g 59.80 ± 4.10 36.00 ± 1.80 31.40 ± 1.20 130.78 ± 11.20 58.83 ± 1.40 62.20 ± 4.70
Organic Acids, mg/100 g:
Citric 170.00 ± 21.10 11.27 ± 2.00 0.80 ± 0.10 12.60 ± 1.00 19.30 ± 0.04 2036.0 ± 115.00
Malic 921.00 ± 31.30 13.35 ± 2.00 2.30 ± 0.10 13.20 ± 1.00 0.49 ± 0.00 174.00 ± 82.00
Nowadays, Russian and foreign scientists develop functional confectionery products focusing on cocoa and cocoa products. There are evidences that with rational use cocoa products improve the functioning of the cardiovascular system and reduce the thrombotic risk, stimulate the mental activity, strengthen the immune system, slow down the aging process and improve mood [12-17].
Professor Irina Yu. Reznichenko and co-authors developed enriched candies that supply the deficiency of vitamins (A, C, E) and minerals (I, Fe, Ca) [18]. The research of colleagues from Kaliningrad State Technical University treats the chocolate enrichment with w-3 and w-6 fatty acids [19].
Brazilian scientists developed candies with improved sensory characteristics enriched with fruits and vegetables, including grapes and lyophilized cabbage, enabling to increase antioxidant properties, the content of dietary fiber and minerals (iron, manganese, zinc, potassium and calcium) [20].
Scientists from New Zealand, India and Norway developed a composition of meat protein, calcium lactate, animal fat and freeze-dried raspberries and blackberries to enrich chocolate. The authors obtained chocolate with a high content of protein and calcium, with new organoleptic properties and a long (up to 6 months) shelf life [21].
Scientists of the Lodz University of Technology (Poland) used powders obtained as a result of berries (blueberries, raspberries, blackberries), pomegranate and beetroot lyophilization to enrich chocolate products. They revealed that the developed chocolates contained phenolic compounds including catechins, anthocyanins and phenolic acids; in addition, the powders introduced contributed to a decrease in the water activity index. The products received a high organoleptic rating and were recommended for mass production [22].
Experimental studies by scientists from the Monterrey Institute of Technology (Mexico) engaged in the chocolate product enrichment with w-3 PUFAs, probiotics and sugar substitutes demonstrate that chocolate is a promising product for the biologically active substance introduction with the preserving possibility of the rheological product characteristics [23].
All of the above confirms the relevance of research aimed at developing a formulation of functional chocolate truffles using wild Arctic berry raw materials enriched with w-3, 6, 9 polyunsaturated fatty acids.
Research Objects and Methods
The study objects were model samples of ganache and desveloped candies of functional purposes.
1. Model samples of ganache with co-3, 6, 9 PUFAs.
A man used the following ingredients to prepare the fatty acids composition: sea buckthorn,
cameline, milkthistle unrefined cold-pressed oil "Siberian Creen" (manufacturer LLC "BestValue Organic", Russia); amaranth unrefined cold-pressed oil "Russkaya Oliva" (manufacturer LLC "Russkaya Oliva", Russia); unrefined cold-pressed linseed oil "Solnechniy Krai" (manufacturer LLC "Solnechniy Krai", Russia).
The ganache includes sea buckthorn and cloudberry puree, glucose syrup "Laped" of 43 % (manufacturer "Laped S.r.l.", Italy), sorbitol and dextrose "Sosa" (both manufactured by "Sosa Ingredients SL", Spain), white chocolate 25.9 % and dark chocolate 54.5 % "Callebaut" (both manufactured by "Barry Callebaut", Belgium), butter "Ecomilk" of 82.5 % (CJSC "Ozersk Dairy Plant", Russia), cocoa butter "Callebaut" of 100 % (manufacturer "Barry Callebaut", Belgium) and a developed composition of saturated fats.
The researchers run the study on the basis of the laboratory of the Food Technology Department of the Ural State University of Economics (Ekaterinburg).
The choice of chocolate candies as a research object is due to the fact that, according to the target audience study, respondents purchase chocolates 1-2 times a week (82.8 % of respondents), (55.9%) at the same time prefer candies in boxes, the reasons for buying are the desire to indulge themselves and their family (63.8%), as a quick snack (22.4 %) and as a high-calorie product (12.1 %); giving a preference to fruit and berry (53.9 %) and caramel (35.5 %) fillings; the majority (78.3%) of respondents chose berries of the Far North in the composition of chocolate products among suggested useful components.
A man enriched ganache with polyunsaturated fatty acids (w-3, 6, 9) in accordance with the methodological recommendations of MP 2.3.1.0253-21 "Norms of Physiological Energy and Nutritional Needs for Various Groups of the Population of the Russian Federation" and MP 2.3.1.1915-04 "Recommended Norms for the Consumption of Food and Biologically Active Additives".
The researchers used analytical methods when systematizing and analyzing data on the chemical composition of plant raw materials; conducted physico-chemical studies according to the requirements of GOST 4570-2014; microbiological studies according to GOST 5904-2019, GOST 32751-2014, GOST 10444.12-2013, GOST 10444.15-94, GOST 26669-85, GOST 26670-91, GOST R 52816-2007, GOST R 52814-2007, GOST 31747-2012;organo-leptic assessment by the point method of organo-leptic analysis according to GOST 5897-90, GOST R ISO 22935-2-2011, GOST ISO 3972-2014. To measure the water activity of the prototype, the authors used the analyzer "Pawkit" (Decagon Devices, USA; measurement accuracy ± 0.02 aw at a temperature of 16-18 °C).
2. Developed functional candies enriched with ш-3, 6, 9 PUFAs, vitamins and dietary fibers of plant wild raw materials.
At the first stage, a man studied the PUFAs content in the selected samples. The Table 2 presents the results.
Table 2. Saturated Fatty Acids Content in Selected Oil Samples [24] Таблица 2. Содержание ПНЖК в используемых растительных маслах [24]
Saturated Fatty Acids Content, g/100 g
Oil Variety a-Linolenic (w-3) Linoleic (w-6) Oleic (w-9)
Amaranth 2.17 47.08 27.12
Linen 44.88 15.35 28.51
Sea Buckthorn 1.00 3.20 22.60
Milkthistle 0.40 52.00 26.80
Cameline 29.73 20.27 21.93
The highest content of a-linolenic and oleic acids was in linseed oil, linoleic acid - in milkthistle oil. In addition to PUFAs, oils contain a sufficient number of tocopherols, mg per 100 g: cameline oil - 115; linseed oil - 23; milkthistle oil - 25; sea buckthorn -110. In addition to tocopherols (256 mg per 100 g), amaranth oil contains squalene in an amount of 6000 mg/100 g. According to the research of the All-Russian Scientific Research Institute of Fats, to-copherol and squalene prevent the oil oxidation; the content of oleic acid in the amount of 30-40% of the fatty acids provides resistance to oxidative processes [24].
At the second stage, a man developed compositions from selected oils for enriching candies. The Table 3 presents the formulation varieties.
Table 3. Vegetable Oils Composition for Candy Enrichment Таблица 3. Композиции растительных масел для обогащения конфет
Oil Variety Added Ingredients Content in the Composition, %
Ki К2 К3
Amaranth 20.0 25.0 22.5
Linen 10.0 10.0 22.5
Sea Buckthorn 10.0 5.0 7.5
Milkthistle 45.0 50.0 35.0
Cameline 15.0 10.0 12.5
When composing PUFAs, a man considered the optimal organoleptic parameters: organoleptic compatibility with chocolate, the most indifferent fla-
vor and aroma, and the content of ш-3, 6, 9 PUFAs. The K2 sample demonstrated the best performance. The authors used this oil composition for further introduction to the ganache in an amount of 10 g per 100 g of filling.
At the third stage, a man produced model ganache samples as follows: heated sea buckthorn and cloudberry puree together with glucose syrup, dextrose and sorbitol to a temperature of 40-45 °C, heated white chocolate with cocoa butter to 45 °C at the same time, thereafter combined and mixed into an emulsion using a blender for 2-3 minutes; when the mass reached a temperature of 32-35 °C, introduced butter of 10-12 °C and the developed composition of vegetable oils (composition K2), remixed into the emulsion using a blender for 2-3 minutes; crystallized the ganache at a temperature of 16-18 °C for 12-16 hours; formed spherical truffle semi-products weighing (10.00 ± 0.50) g and glazed them in dark chocolate on a truffle glazing line.
For glazing, a man used chocolate tempered in an automatic temp machine with an operating temperature of (32 ± 1) °C. The Table 4 presents the formulation of the model filling.
Table 4. Model Formulation of Ganache with Oil Composition Introduction Таблица 4. Модельная рецептура ганаша с внесением композиции из масел
Raw Material Density, %
White Chocolate 52.7
Glucose Syrup 4.3
Dextrose 3.3
Cocoa Butter 12.2
Citric Acid 0.2
Cloudberries Puree 9.8
Sea Buckthorn Puree 9.8
Butter 3.3
Sorbitol 4.3
Total 100.0
Oil Composition (Variant K2) 10.0
Total Ganache with the Oil Composition 110.0
Therefore, according to the recipe above, the researchers used the ganache to obtain the truffle "Severnoe Solnce" and in further research.
Research Results and the Discussion The experiment resulted in a technological scheme for the manufacture of the truffle "Sever-noe Solnce", demonstrated in the Fig. 1.
Fig. 1. Production Scheme of Candy "Severnoe Solnce" Рис. 1. Технологическая схема приготовления конфет «Северное солнце»
The Figure 2 demonstrates the appearance of the developed truffles "Severnoe Solnce".
Fig. 2. Photo Illustration of the Truffles "Severnoe Solnce"
with PUFAs, Sea Buckthorn and Cloudberries Puree Рис. 2. Фото трюфельных конфет «Северное солнце» с ПНЖК и пюре облепихи и морошки
In accordance with the research objects, the authors studied the quality and safety indicators of the developed truffles, run an organoleptic assessment and calculated the nutritional and biological value.
The Table 5 presents the results of physico-chemical studies.
Table 5. Physicochemical Indicators of the Developed Candies Таблица 5. Физико-химические показатели разработанных конфет
Indicator Amount
Mass Fraction of Moisture, % 19.5 ± 0.14
Total Sugar Content, % 35.3 ± 0.03
Mass Fraction of Fruit Raw Materials, % 19.60 ± 0.01
Water Activity Indicator aw 0.65 ± 0.02
The water activity index aw is (0.65 ± 0.02) indicating the high microbiological stability of the developed truffle.
The Table 6 demonstrates the results of microbiological studies.
The results obtained comply with the requirements of TR CU 021/2011 and GOST 4570-2014, fully.
Organoleptic analysis using a five-point scale showed that the tasters gave high quality evaluation to the truffle: appearance (4.8 ± 0.03); consistency (4.6 ± 0.03); aroma (4.8 ± 0.03); flavor (4.7 ± 0.25). Further, the researchers compiled a panel of descriptors - individual characteristics of the product; and developed a sensory profile of the truffles "Severnoe Solnce" utilized for identification purposes (Fig. 3).
Table 6. Microbiological Studies Results of the Developed Candies Таблица 6. Результаты микробиологических исследований разработанных конфет
Indicator Requirement of the TR CU 021/2011 Research Results
QMAFAnM, CFU/g 5-104 8.1-103
Escherichia Coli Group Bacteria (Coli-Forms) Prohibited in 0.1 g Not Detected
Pathogenic, Incl. Salmonella Prohibited in 25 g Not Detected
Mold, CFU/g Not More than 100 Less than 1.0-101
Yeast, CFU/g Not More than 50 Less than 1.0-101
developed chocolate product "Truffle "Severnoe Solnce" can be classified as functional products.
Conclusion
During the experiment, the researchers developed the truffles "Severnoe Solnce" using wild raw materials of the Far North (sea buckthorn and cloudberry puree) and a PUFAs complex in the filling (ganache). To enrich the candies with w-3, 6, 9 polyunsaturated fatty acids a man implemented vegetable oils: amaranth, linseed, sea buckthorn, milkthistle and cameline. The content of oleic acid (w-9) in the amount of 35 % of the fatty acids enables to reduce the oxidation process of candies and increase their shelf life without consumer properties loss. The content of squalene is 15.1 %, and tocopherol is 26.61 % of the recommended daily value. The authors developed the formulation and technology of functional candies - truffles "Severnoe Solnce";assessed the organoleptic, physico-chemical parameters, and safety of the developed chocolate products.
The results of microbiological research confirm the safety of the developed products throughout the entire shelf life. The shelf life is 90 days at a temperature no higher than 16-18 °C according to MG 4.2.1847-04, considering the reserve factor of 1.2.
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Lingering Bitter Flavor
Astringent Flavor
Sour Flavor Sweet Flavor
Brown Color 5
Aroma Intensity
Cloudberry Aroma
Sea Buckthorn Aroma
Chocolate Aroma Aroma Harmony
Flavor Intensity
Fig. 3. Flavor and Aroma Profile of the Developed Candy Рис. 3. Сенсорный профиль разработанной конфеты
The developed truffles are high-calorie: 100 g of sweets contain 498 kcal. The World Health Organization recommends consuming no more than 50 g of chocolate and chocolate products per day. Accordingly, for a portion of 50 g (5 pcs.) of truffles, the PUFAs content is 11.64 %, of which w-3 is 5.16 %, w-6 - 6.48 %. The ratio of w-3 and w-6 is 1:5, the content of w-9 is 3.29 %. According to the content of squalene (15.1%) and tocopherol (15.1 and 26.61 % of the recommended daily value), the
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Information about Author / Информация об авторе
Шамилов
Шамиль Асхабович
Shamilov,
Shamil Askhabovich
Тел./Phone: +7 (932) 324-19-38 E-mail: [email protected]
Аспирант кафедры технологии питания
Уральский государственный экономический университет 620144, Российская Федерация, г. Екатеринбург, ул. 8 Марта/Народной Воли, 62/45
Postgraduate Student of the Food Technology Department Ural State University of Economics
620144, Russian Federation, Ekaterinburg, 8 Marta/Narodnoy Voli St., 62/45 ORCID: https://orcid.org/0009-0004-1508-0768
Заворохина Наталия Валерьевна
Zavorokhina, Natalia Valeryevna
Тел./Phone: +7 (343) 221-26-72 E-mail: [email protected]
Доктор технических наук, профессор, профессор кафедры технология питания Уральский государственный экономический университет 620144, Российская Федерация, г. Екатеринбург, ул. 8 Марта/Народной Воли, 62/45
Doctor of Technical Sciences, Professor, Professor of the of the Food Technology Department Ural State University of Economics
620144, Russian Federation, Ekaterinburg, 8 Marta/Narodnoy Voli St., 62/45 ORCID: https://orcid.org/0000-0001-5458-8565
Тарасов
Алексей Валерьевич
Tarasov,
Alexey Vladimirovich
Тел./Phone: +7 (343) 283-10-69 E-mail: [email protected]
Научный сотрудник научно-инновационного центра сенсорных технологий Уральский государственный экономический университет
620144, Российская Федерация, г. Екатеринбург, ул. 8 Марта/Народной Воли, 62/45
Researcher of the Scientific and Innovative Center for Sensor Technologies Ural State University of Economics
620144, Russian Federation, Ekaterinburg, 8 Marta/Narodnoy Voli St., 62/45 ORCID: https://orcid.org/0000-0001-7642-6532
Contribution of the Authors:
Шамилов Ш.А., Заворохина Н.В., Тарасов А.В. - равноценный вклад авторов в исследование. Вклад авторов:
Shamil A. Shamilov, Natalia V. Zavorokhina, Alexey V. Tarasov - the authors claim equal contribution to the research.
Авторы заявляют об отсутствии конфликта интересов. The authors declare no conflicts of interests.
