Prospects for the use of sweeteners in the production of pastille confectionery

Polzunov Altai State Technical University, Barnaul, Russia

^* Corresponding author: sne.anna@mail.ru

Abstract

Data on the current health condition of the population convincingly proves the need to reduce the caloric content of the diet, reducing the amount of added sugar and animal fats in products. However, people cannot give up confectionery and sweet dishes, which have a positive effect on the feeling of completion of a meal and mood. Therefore, the purpose of this paper is to develop a recipe and marshmallow technology with a full replacement of sugar for erythritol. Moreover, the author partially replaced the traditional mashed apple with black currant puree in the marshmallow recipe to improve organoleptic characteristics and increase the content of essential nutrients. The author also studied the effect of erythritol and black currant puree on the marshmallow mass and finished products quality parameters. The author carried out the research using commonly accepted methods. The author experimentally proved a positive effect of replacing apple puree with 40% black currant puree on the quality indicators of semi-finished and finished products. The author substantiated the possibility of replacing sugar with erythritol and investigated the addition of the FitParad No. 10 sweetener mixture to enhance the sweetness of the finished product. Considering the results of the research, the author has developed a recipe and technology for sugar- free white marshmallows. It is proved that marshmallow based on erythritol as a sugar substitute is not available according to literature data and market analysis of pastry confectionery products.