[Research of quality indicators of confectionery paste with sunflower flour]

Confectionery products are in constant steady demand among various categories of consumers. This group of foodstuffs has a low nutritional and high energy value, contains a large amount of fats and carbohydrates with an insignificant content of essential micronutrients. In this regard, research on the modernization of recipes and technologies for confectionery products enriched with essential nutrients, especially with the use of secondary products of food processing, remains relevant. The aim of the research was to study quality indicators of sunflower flour and confectionery paste produced from it. Material and methods. The main objects of the study were flour obtained from sunflower oil cake after extracting oil by cold pressing, and confectionery paste based on it. Measurement of mass fractions of moisture, sugar, fat, protein and fiber, determination of amino acid composition and viscosity, organoleptic and safety indicators (the content of toxic elements, mycotoxins and pesticides, sanitary and microbiological indicators) have been carried out. A study of the viscosity of the confectionery paste and rheological parameters have been performed. The shelf life of the finished product was determined using the "accelerated aging" technique, which was confirmed by test data under standard conditions. Results. The study of the chemical composition of sunflower flour showed that the content of protein fluctuate from 39.0 to 45.0%, fiber - from 10.0 to 15.0%, fat - from 7.0 to 12.0%, mass the proportion of moisture wa from 2.0 to 6.0%. The total content of essential amino acids in sunflower flour (6.64 g/100 g) was 16% of the total protein content. Based on the analysis of variance, mathematical models were obtained that described the dependences of the acid and peroxide values of sunflower flour on the processing temperature and the duration of its exposure; it was found that the optimal conditions for heat treatment of flour were the processing temperature - 60 °C, the exposure time - 30 min. The optimal dosage of prescription components has been established based on the organoleptic and rheological characteristics of the confectionery paste. A commodity assessment of the developed confectionery paste was carried out in terms of organoleptic and physic-chemical quality indicators. The studies of safety indicators, including microbiological ones, made it possible to conclude that the paste fully meets the requirements of the Technical Regulations of the Customs Union TR CU 021/2011 "On food safety". To predict the shelf life of the paste in order to save time, the accelerated aging technique at elevated temperature was applied, which includes an analysis of the quality of the sample using the Van't Hoff rule and the Arrhenius equation. The study results were extrapolated to normal storage conditions. A study of the storage of confectionery paste under normal conditions at standard temperature regimes confirmed the results obtained using the accelerated aging technique. Studies of the chemical composition and nutritional value of the developed confectionery paste showed that it contained fats, proteins, which are a source of essential amino acids, and mineral substances. The shelf life of confectionery paste with sunflower flour at a temperature of 20±3 °C and a relative humidity of no more than 75% for no more than 10 months has been established. Conclusion. The complex research carried out has demonstrated that the use of sunflower flour in the production of confectionery paste makes it possible to obtain a product with high consumer characteristics and increased nutritional value.