Новые технологии (Jul 2024)

Development of flour confectionery products using physiologically valuable beekeeping products

  • A. A. Kovalevskaya,
  • V. V. Illarionova,
  • A. E. Glasenko,
  • I. М. Chebanov,
  • E. N. Guba

DOI
https://doi.org/10.47370/2072-0920-2024-20-2-69-80
Journal volume & issue
Vol. 20, no. 2
pp. 69 – 80

Abstract

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The current tasks facing specialists involved in the production and circulation of food products is the creation of products that are balanced in terms of physiologically valuable ingredients. The formation of cookies with a modified recipe composition can change the perception of cookie descriptors. So, a desirable aspect is the search for physiologically valuable ingredients that enrich the finished product and meet the requirements of consumers when assessing its consumer properties, characteristic of the geographical location of the regions of residence and familiar to consumers. The purpose of the research was to develop flour confectionery products using physiologically valuable beekeeping products – bee pollen pellet collected in various regions of the country, and to evaluate the consumer characteristics of the resulting products, taking into account the factors of traditional perception of organoleptic indicators. The objects of the research were samples of bee pollen collected in various regions of Russia. The quality of bee pollen pellet was assessed according to organoleptic indicators: appearance, color, consistency, smell, taste. The assessment of physicochemical quality indicators of bee pollen pellet was carried out using industry-accepted methods. The quality of sugar cookies was assessed using accepted methods for assessing the quality of flour confectionery products. The assessment of the organoleptic quality indicators of the cookies was also carried out hedonistically using the acceptability and preference method and the paired comparison method. The research has confirmed the feasibility of using bee products (bee pollen pellet) in the production of flour confectionery products. Hedonic tests of the perception of flour confectionery products with the addition of beekeeping products and bee pollen have confirmed the traditional perception of the finished products. In general, the proposed solutions for the development of flour confectionery products using physiologically valuable beekeeping products will expand the range of functional food products.

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