Applying chia seeds to improve the structural characteristics and nutrient composition of whipped candies

Authors

DOI:

https://doi.org/10.15587/1729-4061.2024.318530

Keywords:

whipped candy technology, chia seeds, structural characteristics, nutrient composition

Abstract

The object of this study is the technology of whipped candies with the introduction of whole and crushed chia seeds. Whole seeds were added at the stage of whipping the protein (% of the mass of dry egg albumin), and crushed seeds were added during the preparation of the milk-fat mixture (% of the mass of fat). The introduction of the additive solves the task of improving the structural characteristics of whipped candy masses and candies made on their basis. The issue of improving the nutritional composition of products has also been resolved.

It was established that the introduction of whole chia seeds (up to 50 % of the mass of dry egg albumin included) contributes to the improvement of the foaming of brewed protein masses during whipping and to the reduction of their density. Increasing the dosage of chia causes the deterioration of these indicators. In view of this, it is recommended to limit its dosage to 50 % of the weight of dry albumin when adding whole seeds to the brewed whipped protein mass.

It was noted that when adding whole/crushed chia seeds in the amount of (50/40) %, (50/50) %, and (50/60) % of the mass of dry albumin/fat, the viscosity of unstructured candy masses increases slightly. Due to this, the duration of their structure formation is reduced, and the rate of shrinkage decreases. Whipped candies from such masses, compared to the control ones, are characterized by higher values of adhesion, strength, and density indicators. However, the visual deterioration of the porosity and compaction of the structure is characteristic only of the samples with the content of whole/crushed seeds (50/60) %. That is, the rational dosage of whole/crushed chia seeds is (50/50) % of the weight of dry albumin/fat.

Such products are characterized by improved nutrient composition. In particular, the content of proteins and non-starch polysaccharides increases, the balance of fats improves, and the content of micronutrients such as polyphenols, minerals, and vitamins increases significantly

Author Biographies

Olena Shydakova-Kameniuka, State Biotechnological University

PhD, Associate Professor

Department of Bakery and Confectionery Technology

Aleksey Zagorulko, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering of Processing and Food Production

Kateryna Kasabova, State Biotechnological University

PhD, Associate Professor

Department of Bakery and Confectionery Technology

Valeriy Mikhaylov, State Biotechnological University

Doctor of Technical Sciences, Professor

Department of Equipment and Engineering of Processing and Food Production

Oleksii Shkliaiev, T. H. Shevchenko National University “Chernihiv Colehium”

PhD

Department of Chemistry, Technology and Pharmacy

Alla Rohova, Khmelnytskyi National University

PhD, Associate Professor

Department of Tourism and Hotel and Restaurant Business

Аnna Novik, Oles Honchar Dnipro National University

PhD, Associate Professor

Department of Food Technologies

Nadiia Lapytska, T. H. Shevchenko National University “Chernihiv Colehium”

PhD

Department of Chemistry, Technology and Pharmacy

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Applying chia seeds to improve the structural characteristics and nutrient composition of whipped candies

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Published

2024-12-27

How to Cite

Shydakova-Kameniuka, O., Zagorulko, A., Kasabova, K., Mikhaylov, V., Shkliaiev, O., Rohova, A., Novik А., & Lapytska, N. (2024). Applying chia seeds to improve the structural characteristics and nutrient composition of whipped candies. Eastern-European Journal of Enterprise Technologies, 6(11 (132), 73–83. https://doi.org/10.15587/1729-4061.2024.318530

Issue

Vol. 6 No. 11 (132) (2024): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2024 Olena Shydakova-Kameniuka, Aleksey Zagorulko, Kateryna Kasabova, Valeriy Mikhaylov, Oleksii Shkliaiev, Alla Rohova, Аnna Novik, Nadiia Lapytska

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