The use of secondary raw materials in confectionary production

Abstract

Background: The development of new flour confectionery products is among the innovative developments in the world. Developing functional food technologies plays a vital role in advancing the food industry. In recent years, the introduction of new technologies in production has created an opportunity to obtain higher quality products in a shorter period. Investing in non-traditional and locally sourced raw materials for confectionery production opens up exciting opportunities to create innovative products for mass consumption. These new offerings can be enriched with essential microelements and dietary fibers, enhancing their nutritional value while reducing the overall sugar and fat content. This approach not only benefits consumers’ health but also contributes to a more sustainable production process.

Objective: In light of the current trends in food product development aimed at enhancing health benefits and expanding the variety of nutritious options, this research aims to create a technology for producing cookies with high nutritional value. This will involve utilizing secondary raw materials derived from apricots, thereby promoting sustainability and innovative ingredient use in the baking industry.

Methods: Before carrying out the experimental research, a survey of the apricot growing areas belonging to the stone family growing under endemic conditions in the Republic of Armenia was carried out. Obtaining cold-pressed medicinal oils from apricot kernels was carried out in the "Armbiotechnology SNPO NAS RA, using the "Rawmid Dream modern odm-01" pressing device. The resulting cusp is left for 2 days on the shelves of umbrellas protected from the sun's rays and from time to time the moisture level is checked, which should not exceed 8%. At the last stage, the dried raw materials are crushed in small quantities with a copper sieve with 0.5 mm holes. As a result, 250 g. of primary cusp yields 122 g. high grade flour.

Results: Studies were conducted using both control and experimental samples to determine the ideal quantity of apricot oil meal through experimentation. The following dosages for the use of apricot oil meal were chosen: 10% 50% 100% with flour replacement, according to 1 kg. finished product. Tests revealed that while a small amount of the substance didn't affect the taste, it significantly altered the appearance. In the case of using 100% Apricot oil meal, the method of cold processing of the dough is applied, as a result of which the appearance of the finished product becomes more stable, and the taste properties are pleasant. It became clear from the research of microelements that the amounts of A, B-group, Ca, Na, Fe have significantly increased.

Conclusion: Based on experimental studies, a technology for the production of cookies using gruel obtained from the extraction of apricot oil as a flour substitute has been developed: The study showed that a significant amount of micro- and macronutrients were found in the experimental sample, which confirms the fact that a new type of raw material can be used in functional nutrition: The technology is adapted to the existing production and does not require additional investments:

Keywords: Apricot oil meal, secondary row materials, confectionary products, functional food.