DEVELOPMENT OF A RECIPE FOR GRILLAGE CANDY BASED ON OIL SEEDS
Authors: Sova Nataliia , Kovalenko Nataliia 
Published: December 2024

A significant drawback of most groups of confectionery products is their low physiological value. One of the ways to improve the quality of confectionery products is the use of new non-traditional types of plant raw materials. The base of grillage candies is peanut seeds. But, as you know, peanut seeds contain components that can act as allergens. Therefore, its replacement in the recipes of food products with other biologically valuable raw materials is an important task of the modern confectionery industry. The purpose of the research is to develop a recipe for grillage candies based on oilseeds (sunflower, flax, sesame, pumpkin, hemp kernel), which is characterized by the content of biologically valuable elements, to increase the range of candy confectionery products, aimed at consumers who are interested in the topic of healthy nutrition. The recipe for grillage candy based on peanut seeds was chosen as the prototype for the research. In the recipe of the prototype, peanut seeds were completely replaced by seeds of oil crops, namely pumpkin, sunflower, sesame, flax, hemp. Two experimental samples were made from the seeds of each culture: one from raw seeds, one from roasted seeds. Assortment analysis of grillage candies of Ukrainian production was carried out. It was established that the main raw material base for their production is peanut seeds (66.7% of the analyzed raw materials), sunflower seeds are sometimes used. Ukrainian manufacturers use granulated sugar, honey, molasses, dried fruits, vanillin, confectionery glaze, etc. as additional raw materials. An organoleptic analysis and a tasting evaluation of the obtained grillage candies were carried out. Organoleptic quality indicators were determined by the following indicators: appearance, shape, taste and smell. All experimental samples of grillage candies met the requirements for all indicators according to the regulatory documentation, except for samples No. 2, No. 2a and No. 6a, which did not meet the requirements for taste qualities. The organoleptic indicators of the quality of finished products were determined using a point assessment. All experimental samples of grillage candies received a sufficiently high score. According to the obtained data, the samples No. 2 and No. 2a, in which the main component was pumpkin seeds, received the lowest score. Sample No. 3, in which flax seeds were used, received the highest rating. A comparative analysis of the composition of control and experimental samples of grillage candies was made. A comparison of a control sample of a grillage candy made from peanuts and a grillage candy made from hemp kernels showed that the protein content of the hemp candy is only 0.5% less compared to the control, fat – 7% less, and fiber – 2.5% more. As for the content of macroelements, in the experimental sample of grillage candy based on roasted hemp kernel, the magnesium content is 3 times higher (3.07 g/kg), compared to the control, as well as the phosphorus content is 3.5 times higher (6.46 g /kg). The content of calcium and sodium in both samples is almost the same. Regarding the content of trace elements in hemp candy, we note that each of the indicators significantly exceeded the control indicators, namely: iron – by 1.7 times, zinc – by 2.3 times, copper – by 2.2 times, manganese – by 5, 1 times. The listed trace elements have a beneficial effect on the human body. A recipe for grillage candy based on hemp kernels is recommended for implementation. Its nutritional value (g/100 g: proteins – 13.2; fats – 24.67; carbohydrates – 45.98) and energy value (450 kcal/100 g) were calculated. Due to the functional properties of the hemp kernel, the finished confectionery product should be classified as a health and preventive product.