Application of functional ingredients in confectionery manufacturing technol-ogy

Confectionery products have high nutritional value, excellent taste, and an attractive appearance. There is a significant variation in production methods, manufacturing technologies, and consumer characteristics within this food category. These items are calorie-dense and have relatively low biological value. Although they lack essential amino acids, vitamins, and other nutrients vital for the body’s proper functioning, they remain highly popular among consumers. Therefore, the confectionery market consistently progresses, showcasing a growing range of new products, enhanced quality, and the application of innovative production technologies. Particular attention is focused on creating confectionery products that meet the needs of various population groups, particularly children, individuals engaged in mental and physical labour, the elderly, and those suffering from various illnesses. As a result, it becomes essential to develop new recipes featuring improved raw materials and to employ advanced methods of processing and preparation that preserve nutrients and fortify the body with functional components. In this regard, a promising approach to improving the technology of flour-based confectionery production is the inclusion of stinging nettle (Urtica dioica) in their formulations. This raw material is exceptionally rich in a wide range of vitamins (A, C, K, B2), minerals (iron, calcium, magnesium, etc.), antioxidants, and amino acids. The technological chart has been designed, detailing the nutritional and biological properties of confectionery products made with stinging nettle (Urtica dioica). The potential for its use in developing preventive-functional muffins for sanatorium-resort facilities, restaurant businesses, and public dining services has been highlighted.