Development of innovative technologies of fondant candies with synbiotics

Authors

DOI:

https://doi.org/10.15587/2312-8372.2017.93806

Keywords:

microencapsulated bifidobacteria, prebiotic, lactulose, synbiotics, microencapsulation, fondant candies

Abstract

Confectionery products are an addition to food and their weight in the diet is about 10 %. However, candies based on sugar fondant consist of carbohydrates and are the sources of «empty» calories. In this connection, in recent years, the issues of confectionary functionalization become relevant.

The object of this research is the process of formulating the fondant candies using synbiotic complex

Functional ingredients in synbiotic composition are bifidobacteria and lactulose. Microencapsulation technology is used for «protection» of microbial cells from the effects of physiological and technological factors.

Research on the effect of synbiotics on the structural, mechanical and chemical properties of fondant is conducted. It is determined that in test samples of fondant with increasing amount of lactulose there is a decrease in viscosity. It plays a positive role in candy mass molding by casting method. Experimental data on the content of dry and reducing substances in the finished product is possible to determine the optimum amount of lactulose.

Biomedical research of fondant candies with synbiotics proves that they have antidisbiotic properties and are able to attach therapeutic effect at a dysbiosis.

Author Biographies

Hanna Korkach, Odessa National Academy of Food Technologies, Kanatnaya str., 112, Odessa

PhD, Associate Professor

Department of Technology of Bread, Pastry, Pasta and Food Concentrates

 

Galina Krusir, Odessa National Academy of Food Technologies, Kanatnaya str., 112, Odessa

Doctor of Technical Sciences, Professor, Head of Department

Department of Ecology and Nature Protection Technologies

References

  1. Analiz ukrainskogo rynka konfet. (28.03.2016). KOLORO Brend Design. Available: http://koloro.ua/blog/issledovaniya/Analiz-ukrainskogo-rynka-konfet.html
  2. In: Shafranskii, V. V.; Ministry of Health of Ukraine, SI «Ukrainian Institute of Strategic Research of Ministry of Health of Ukraine». (2016). Shchorichna dopovid pro stan zdorovia naselennia, sanitarno-epidemichnu sytuatsiiu ta rezultaty diialnosti systemy okhorony zdorovia Ukrainy. 2015 rik. Kyiv, 452.
  3. Cheikhyoussef, A., Pogori, N., Chen, W., Zhang, H. (2008). Antimicrobial proteinaceous compounds obtained from bifidobacteria: From production to their application. International Journal of Food Microbiology, 125 (3), 215–222. doi:10.1016/j.ijfoodmicro.2008.03.012
  4. Shenderov, B. A. (2001). Meditsinskaia mikrobnaia ekologiia i funktsional'noe pitanie. Vol. 3. Probiotiki i funktsional'noe pitanie. Moscow: Grant, 288.
  5. Biavati, B., Mattarelli, P. (2006). The Family Bifidobacteriaceae. The Prokaryotes. Springer Nature, 322–382. doi:10.1007/0-387-30743-5_17
  6. Piksasova, O. V., Kornienko, M. A., Tsygankov, Yu. D., Netrusov, A. I. (2009). Methods of Molecular Identification as Important Tools for Control and Certification in Microbioligy. Electronic Journal of Natural Sciences, 1, 35–49.
  7. Feklisova, L. V., Ganina, V. I., Inozemtseva, V. F., Titova, L. V., Leonteva, O. Yu. (1995). Novyi mikrobnyi preparat «Bifitsid» pri lechenii detei s ostrymi kishechnymi zabolevaniiami. Rossiiskii vestnik perenatologii i pediatrii, 7, 21–26.
  8. Kapreliants, L. V. (2015). Prebiotiki: himiia, tehnologiia, primenenie. Kyiv: EnterPrint, 252.
  9. Monsan, P., Paul, F. (1995). Enzymatic synthesis of oligosaccharides. FEMS Microbiology Reviews, 16 (2-3), 187–192. doi:10.1111/j.1574-6976.1995.tb00165.x
  10. Riabtseva, S. A. (2003). Tehnologiia laktulozy. Moscow: DeLiprint, 232.
  11. Igarashi, C., Ezawa, I. (1991). Effects of whey calcium and lactulose on the strength of bone in ovariectomized osteoporosis model rats. Pharmacometrics, 42, 245–253.
  12. Voragen, A. G. J. (1998). Technological aspects of functional food-related carbohydrates. Trends in Food Science & Technology, 9 (8-9), 328–335. doi:10.1016/s0924-2244(98)00059-4
  13. Zubchenko, A. V. (1999). Tehnologiia konditerskogo proizvodstva. Voronezh: VSTA, 432.
  14. Anan'eva, N. V., Ganina, V. I., Nefedova, N. V., Gabril'yan, G. R. (2006). Application of the immobilized forms of probiotic bacteria in milk products manufacturing. Molochnaya promyshlennost, 11, 46–47.
  15. Korkach, H. V., Muratov, V. H., Kyrtoka, I. O. (2012). Rozrobka tekhnolohii pomadnykh tsukerok funktsionalnoho pryznachennia. Materialy IV Vseukrainskoi naukovo-praktychnoi konferentsii «Novitni tendentsii u kharchovykh tekhnolohiiakh ta yakist i bezpechnist produktiv». Lviv, 48–51.
  16. Korkach, H. V., Kyrtoka, I. O.; assignee: Odessa National Academy of Food Technologies. (25.02.2013). Method for making fondant sweets. Patent UA 77558 U, MPK А 23 G 3/00. Appl. № u201206905. Filed 05.06.2012. Bull. № 4. Available: http://uapatents.com/4-77558-sposib-virobnictva-pomadnikh-cukerok.html

Published

2017-01-31

How to Cite

Korkach, H., & Krusir, G. (2017). Development of innovative technologies of fondant candies with synbiotics. Technology Audit and Production Reserves, 1(3(33), 50–55. https://doi.org/10.15587/2312-8372.2017.93806

Issue

Section

Food Production Technology: Original Research