Obolkina VI, dts, Professor, Institute of Postgraduate Education, National University of Food Technology, time. Department of bakery and confectionery industries
Confectionery industry in Ukraine - one of the highly profitable and fastest growing food industries. Confectionery market in Ukraine is highly concentrated, It is in constant development and is characterized by stiff competition. For successful implementation of product manufacturers need to constantly carry out a critical analysis of produced product range and constantly improve product quality and safety.
Competitiveness confectionery products depends on the following factors:
- stable quality raw ingredients;
- product safety guarantee;
- increase food and biological value of products;
- cost savings without impairing the basic consumer characteristics by improving production processes and the use of new types of non-traditional raw materials;
- increase the shelf life of products by improving the quality requirements of feed, improving technology, Use of antioxidants and preservatives mainly of vegetable origin; new packaging materials and packaging methods;
Confectionery products are high-calorie foods with a high content of carbohydrates, fat and low in biologically - active components.
The human body synthesizes about its existence for 20000 compounds, 40 of them will have to be ingested with food.
In the confectionery there is a shortage:
- essential amino acids, which are not synthesized in the human body: valine, leucine, isoleucine, threonine, lysine, methionine, phenylalanine, tryptophan;
- essential polyunsaturated fatty acids: omega-3 (linolenic) and omega-6 (arachidonic and linoleic);
- vitamins: BUT (retinol), WITH (ascorbic acid), V1(thiamine), B2 (riboflavin), B3, RR (niacin), AT 6 (pyridoxine), B9 (folic acid), E (tocopherol), beta carotene;
- macronutrients: calcium, potassium, phosphorus, magnesium, chlorine;
- microelements: iodine, Selena, gland, zinc, fluorine, copper, manganese, cobalt, Selena;
- dietary fiber;
- natural antioxidants: bioflavonoids, anthocyanins, carotenoids, katyekhina, fosfolypydov.
Deficiency of micronutrients in foods contributes to the gradual development of metabolic disorders and chronic diseases. One of the problems is the increase in overweight in the population., increasing the annual prevalence rate of childhood obesity.
Given the increasing consumption of confectionery population, increasingly become a priority the creation of low-calorie and enriched with vitamins, macro and micronutrients products.
The priority directions of development of the industry are:
- calorie reduction products;
- reduction in the sugar content of products, fat;
- reduction of saturated fatty acids and concentration of essential fatty acids;
- elimination of trans fatty acids;
- administration of carbohydrates with a low glycemic index;
- vitamins and minerals enrichment;
- administration of dietary fibers;
- enriched in natural antioxidants, preservatives, dyes;
- creation and introduction of innovative technologies of confectionery products with high nutritional and biological value;
- creating confectionery special purpose, including for children of preschool and school age.
In recent years, increasing attention is given to research and development of methods of processing of vegetable raw materials with a high content of biologically active substances.
Among the innovative raw ingredients, non-traditional for the confectionery industry food industry, term to use to create new types of confectionery products are:
- food processing malt cereals;
- food processing vegetable raw materials: carrots, pumpkin, beets;
- secondary grape processing products.
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