Symbiotic Complex and Secondary Raw Materials Use in the Functional Product Development

Abstract

Nowadays, the sugar substitute use has an application in food more widely due to its advantages, such as low-calorie content, safety, high taste qualities, small portion size. The study aims at recipe development and production technology improvement of marshmallows based on sweeteners enriched with a synbiotic complex. In the developed formulation, a man replaced sugar with Jerusalem artichoke syrup and isomalt, introduced the probiotic Bifidobacterium bifidum in an amount of 5·107 CFU/g. The authors determined the optimal quantitative parameters of sugar replacement with Jerusalem artichoke syrup and isomalt. The research revealed that the humidity of the developed pastille product was 14.6% less than that of the control one, explained by the isomalt low hygroscopicity. The water–soluble vitamins content is, mg/100 g: thiamine – 1.14; riboflavin – 0.34; ascorbic acid – 19.86. The mass fraction of reducing sugars (2.31%) and the mass fraction of sugars (86.24%) are higher than in the control. At the same time, a sample made according to the developed recipe contains 63% lower calories than a sample made according to a standard recipe. Permissible levels of mesophilic aerobic and facultative anaerobic microorganisms of a functional marshmallow sample are constant for 72 hours (no more than 1·103 CFU/g). Despite the decrease in humidity (by 14.6%), the experimental marshmallow sample had high organoleptic indicators – 4.76 points on a five-point scale. The developed pastille product recipe will expand the range of enriched confectionery products for functional purposes.