Use of arctic berry raw materials in the technology of cased candies

Confectionery products, including chocolate ones, are in constant demand among the population of the Russian Federation even during periods of economic crisis. However, despite the wide range of chocolate products, they very rarely use wild raw materials growing in the Arctic zones of the Russian Federation. The aim of the study was to develop a chocolate product with a ganache filling based on Arctic berry raw materials. To prepare the ganache filling, we used crowberries (lat. Empetrum), lingonberries (lat. Vaccinium vitis-idaea), cranberries (lat. Oxycoccus palustris), collected in August-September 2023 in the north of the Tyumen region. Marketing research showed that more than 67 % of respondents prefer to buy chocolate candies; 64 % of respondents prefer products using local plant materials. The chemical composition of the Arctic berry raw materials used showed: the content of ascorbic acid in crowberries is 70 mg/100 g, in lingonberries and cranberries 67.8 mg/100 g and 76.80 mg/100 g, respectively; a large amount of dietary fiber, flavonoids and organic acids. A recipe and technology for making ganache filling using puree from Arctic crowberries, cranberries, lingonberries in the amount of 25 % by weight and hydrophilic sugars - glucose syrup, invert sugar and sorbitol in a ratio of 1: 1: 1.5 have been developed. The developed products received high scores during the organoleptic assessment at the level of 4.87 points during the organoleptic assessment using a 5-point scale, the content of vitamin C was established at 32.0 %, flavonoids - 66.8 % and dietary fiber - 55.0 % of the recommended daily intake, which allows us to classify it as a functional product.