Development and Quality Assessment of a Functional Fondant Confectionery Bar

Introduction. The modern concept of healthy eating is based on creating foods balanced in nutrient composition. Iron deficiency remains one of the most common micronutrient disorders in the world, especially among women of childbearing age. Traditionally, this problem is solved with the help of medicines. A promising area is the development of fondant bars enriched with iron through the use of non-traditional raw materials (black food albumin, Eracond dietary supplement, sea buckthorn oil).

Purpose. To develop and evaluate the product as a potential food source of iron.

Materials and Methods. The technological process for the production of fondant mass included several sequential stages: preparation of the raw material base, preparation of sugar syrup, introduction of functional components, boiling and molding of the finished mass. Assessment of nutritional value included determination of iron, protein, vitamins and organoleptic characteristics in accordance with GOST: organoleptic assessment GOST 4570-2014, humidity GOST 5900-2014, ash content GOST 5901-2014, protein GOST 34551-2019, fat GOST 5899-95, carbohydrates GOST 5903-89, iron GOST 26928-86, vitamins according to the general pharamocopeia article GM 1.2.3.0017.15. The results of the experimental studies were processed using Statistica 10.

Results. The addition of the test components (food black albumin) increased the protein content by 3.4-4.1 times. With the addition of black food albumin in an amount (20 g/100 g), the protein content was maximized. The iron content reached 9.0 mg/100 g in Test Sample 1 versus 8.0 mg/100 g in Test Sample 2. The positive effect of oils on the plasticity and organoleptic characteristics of the bar has been established.

Conclusion. The prospects for the development of a functional fondant bar, which can serve as a source of iron, are justified. As a result of adding components such as Eracond dietary supplement and sea buckthorn oil to the prototypes, the developed product is characterized by a high content of iron and vitamins. The clinical efficacy and bioavailability of iron requires further validation. The positive effect of oils on the plasticity and organoleptic characteristics of the bar has been established.

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