FONDANT CANDIES PRODUCTION USING CAVITATION EFFECTS
The purpose of research is to study the possibility of using cavitation effects in the technology for producing fondant sweets. Tasks: replacing molasses with invert syrup that has undergone cavitation; development of a recipe for fondant masses using precooked pumpkin masses; development of model samples of fondant sweets with different amounts of cooking; conducting research on organoleptic, physico-chemical and microbiological indicators of fondant masses with precooked pumpkin masses. The study was conducted at the All-Russian Research Institute of the Confectionery Industry, a branch of the V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences. Milk-fruit fondant candy "Firefly" was chosen with the replacement of tangerine for pumpkin in its recipe, as well as the replacement of molasses with invert syrup, using cavitation, which gives the best results in terms of organoleptic and physico-chemical parameters of fondant sweets. The use of cavitation in the production of invert syrup makes it possible to obtain a product with 100 % sucrose inversion. The study of the density of invert syrups made it possible to establish that cavitation treatment changes the density of the syrup in the direction of its decrease, and this leads to a certain decrease in the density of fondant syrup, which is reflected in obtaining a more airy and delicate structure of the final product. The optimal amount of precooked pumpkin mass was established, equal to 7.2 g per 100 g of the finished product in fondant sweets, while the appearance of fruity notes in the finished product is well felt with a general decrease in the sensation of sweetness. Thus, the problem of introducing into the production of confectionery products containing non-traditional types of raw materials of plant origin, which have a high nutritional and biological value and the ability to improve the consumer properties of the finished product, has been partially solved.