Researches in regards to the influence of raw material quality on the nutritional value and consumption properties of butter creams for confectionery products

Abstract

Relevance of the work: In the State Policies on Healthy Eating of many countries and in the Strategies for increasing the quality of food products, great attention is paid to satisfying the physiological needs of citizens from the perspective of developing quality and harmless diets for health. The food ration of many categories of consumers also includes confectionery products based on butter creams. Butter creams with different additives are mostly used in confectionery due to their high sensory properties, despite high energy values (average of 500 Kcal) and average nutritional value (between 6.5 and 11.5 units).

The aim of the paper: to study the influence of the quality of raw materials on the quality of butter creams.

Research methods: standardized and non-standardized, adopted in commodity science, namely: organoleptic, physical, physico-chemical, calculation and registration methods.

Results: Fourteen types of butter creams with egg white and additives of vegetable origin in different proportions were developed and researched, namely with added: coffee extract, cocoa extract, mint extract, green tea extract.Were made calculations regarding the nutritional value (VN10) and the energy value for some of these recipes of butter creams that we propose for implementation in production. Following the processing of the data, we found that the creams with additions of raw materials of vegetable origin such as: coffee extract, cocoa extract and mint extract did not increase, but conversely significantly decreased the nutritional value of the creams from 11, 8 to 10,6 units. At the same time, it should be mentioned that the calculation formulas for the nutritional value are not perfect. They do not include the essentials substances present in these raw materials, with antioxidant and antimicrobial role, stimulating nervous and cardiac system, which contribute to increasing the biological and sensory value of the product, as well as to the widely assimilation of nutrients.