Development of technology for functional prebiotic fondant candies using powder made of jerusalem artichoke pulp

The main disadvantage of most fondant candies is high sugar content and calorie content, low content of useful essential nutrients, rapid drying and staling during storage. It is relevant to use jerusalem artichoke pulp powder instead of sugar, which contains a significant amount of dietary fiber and minerals with high moisture-retaining properties. The introduction of jerusalem artichoke pulp powder in an amount from 5 to 9% contributes to: acceleration of the structure formation of the fondant mass due to the intensification of the sucrose crystallization process; to change the rheological properties of the fondant, namely, to increase its viscosity and plastic strength; to increase the dispersion of the fondant, while the proportion of sucrose crystals less than 20 microns in size in the fondant increases by 9–16%; to reduce the drying process of sweets during storage; to reduce sugar content, calorie content and increase nutritional value by increasing the content of dietary fibers and mineral substances. When using jerusalem artichoke pulp powder in an amount of 9% instead of sugar, it allowed to obtain functional fondant candies in terms of the content of soluble dietary fiber (31.5% of the daily requirement), which have a prebiotic effect. Compared with the control sample, the carbohydrate content in the experimental sample decreased by 8.1%, the calorie content decreased by 27 kcal, the potassium content increased by 42.9 times, calcium by 3.5 times, magnesium by 4 times, phosphorus by 12 times, iron by 8 times. Therefore, the use of this concentrator is advisable and promising from the point of view of improving the quality and increasing the nutritional value of the product, the developed technology of fondant candies using jerusalem artichoke pulp powder can be recommended for implementation in confectionery enterprises.