DEVELOPMENT AND RESEARCH OF QUALITY OF FONDANT FILLING WITH IRON COMPLEX

The aim of the study is to evaluate the quality of functional-purpose fondant filling. Objectives: to develop a recipe for fondant filling with the addition of non-traditional iron-containing raw materials. The objects of the study are alfalfa extract and food-grade albumin. The effect of adding black food albumin from beef blood and alfalfa extract on the organoleptic characteristics of the product and the plasticity of the pomade filling is analyzed. Based on the results of the organoleptic evaluation, a test sample was selected with the addition of 0.5 ml of alfalfa extract and 5.0 g of food-grade albumin, in which an increase in protein content by 1.9–2.4 times was found compared to the control samples. As a result of organoleptic evaluation, test sample № 3 has a pronounced taste and smell of food albumin and food alfalfa extract, in contrast to test sample № 2, which has a balanced taste and smell of black food albumin and food alfalfa extract, which satisfies the consumer properties of the resulting product. In terms of satisfying the daily fat requirement for men and women in experimental sample № 2, the values were 3.70 and 4.7 %, respectively. The developed fondant filling can be used in production for filling candies such as: Romashka, Lastochka, Muza Sibirskaya, etc. In addition to the filling, it can be used as an independent product as a snack with a bakery product for breakfast or afternoon tea. To fully satisfy the need for iron in the selected experimental sample № 2, men need to consume 19.0 g daily, women – 34.3 g, without taking into account the consumption of other products. As a result of adding alfalfa extract, food albumin, a functional product designed to reduce iron deficiency was developed.