Использование функциональных ингредиентов для производства кондитерских изделий
2024
Аврам, Павел | Константинова, Елизавета
In the Republic of Moldova, the range of functional food products produced is very limited. Currently, the confectionery industry is solving many problems aimed at increasing the nutritional and biological value of finished products, reducing the sugar content and, consequently, the energy value, the development of new recipes for confectionery products using functional food ingredients. This paper presents a study on the importance and effectiveness of functional ingredients in the confectionery industry. Functional ingredients play a key role in improving the quality of confectionery products such as chocolates, candies, cookies and cakes. The authors review various categories of functional ingredients including stabilizers, emulsifiers, emulsifiers, sweeteners, antioxidants, flavor enhancers and others. The effect of each category on taste, texture, nutritional value and shelf life of confectionery products is analyzed. The article also discusses the benefits of using functional ingredients, including increasing product competitiveness, improving production processes and meeting consumer demands such as healthy eating requirements and reducing sugar content. Finally, the authors emphasize the importance of further research and development of new functional ingredients to improve the quality of confectionery products and meet growing market demands.
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Publisher Technical University of Moldova
This bibliographic record has been provided by Technical University of Moldova