Development of Plant-Based Food Additives – Saffron Analogues and Their Impact on the Organoleptic Properties of Confectionery Products

Introduction. The inclusion of various plant components in the formulation of familiar products is relevant due to the following needs of the world's population: expanding the range of confectionery, bakery products and bread; enriching products with biologically active  compounds (BACs); potential improvement of organoleptic characteristics of products; using local soils to grow domestic analogues of expensive plant components, without resorting to imported raw materials or reducing dependence on it; the use of natural ingredients in food. The main biological role of marigold and calendula powders is the production of essential carotenoids (lutein and zeaxanthin) for the body. Due to their coloring ability, the powders of these two plants are used as an analogue of dried saffron stigmas (Crocus sativus L.), used as a spice and dye. The use of plant components from marigolds and calendula in confectionery products, namely in sweet shortbread biscuits, has a scientific novelty, since previous studies have concerned only bakery products, bread and sweets. 
Objective: to develop prescription components of plant origin from the lingual flowers of Calendula officinalis (Calendula officinalis L.) and rejected marigolds (Tagetes patula L.), and to compare the effect of their powders on sweet shortbread biscuits. 
Materials and methods. Objects of research: prescription components (powders) of plant origin obtained from crushed dried lingual flowers of two plants of the Asteraceae family – Calendula officinalis L. and rejected marigolds (Tagetes patula L.) of the Orange Flame variety; flour confectionery – sweet shortbread biscuits. Standard methods were used in the work: organoleptic, determination of moisture and loss of dry matter of products.

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