The Role of Fat Components in the Formation of Taste and Quality of Sweets
https://doi.org/10.36107/hfb.2025.i2.s252
Abstract
Introduction. The quality of confectionery products, in particular glazed sweets, is influenced by many factors, the main ones being ingredient composition and shelf life. Coconut flakes are widely used in confectionery production, as they allow manufacturing products that provide consumers with multifaceted multisensory sensations. Currently, there is no information on the behavior of coconut flakes in fat-containing sweets during production and commodity circulation.
Purpose. Scientific substantiation of the forming quality process and consumer properties of coconut sweets depending on the ingredient composition.
Materials and methods. High-fat coconut flakes and pilot samples of coconut sweets with a fat body in milk chocolate, manufactured in semi-production conditions. In the article, general scientific and general economic research methods were used to substantiate hypotheses, structure and generalize the data obtained during the experiment and identify patterns, as well as standard and special methods for quality assessment.
Results. The relationship between changes in the structural and mechanical properties of sweets and their sensory characteristics has been established, which in turn affects the quality of finished products and their consumer properties.
Conclusions. The results of chocolate coconut sweets complex studies and statistical processing of the obtained data allow us to conclude that it is high-fat coconut flakes and coconut oil that are the cause of the rancid taste in coconut sweets appearance.
About the Authors
Marina S. Goloviznina
Plekhanov Russian University of Economics
Russian Federation
Russian Federation
Alla V. Ryzhakova
Plekhanov Russian University of Economics
Russian Federation
Russian Federation
References
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For citations:
Goloviznina M.S., Ryzhakova A.V. The Role of Fat Components in the Formation of Taste and Quality of Sweets. Health, Food & Biotechnology. 2025;7(2):31-40. (In Russ.) https://doi.org/10.36107/hfb.2025.i2.s252
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