Confectionery products of reduced energy value for aged people food

The introduction of synthetic dyes and flavorings in food, one way or another, affects the health of the adult population and the elderly. The concept of consumption of natural food products at any age has a priority and the desire to sell, even taking into account the large price range. For elderly people, in connection with the physiological peculiarity, the consumption of food products with sugar substitutes and a low content of carbohydrates is characteristic. The article suggests the use of natural prescription components, which is expressed in the replacement of synthetic additives with natural raw materials in the form of juice and phytopowder of lingonberry and blueberry berries to increase the biological value of confectionery products, as well as the complete exclusion of sugar from the recipe and the use of maple syrup to reduce calories. An analysis of consumer preferences found that residents of the Amur Region over 60 years old prefer iris and marmalade among sugar confectionery products. According to the developed technology, marmalade and iris samples were obtained with the introduction of juices and herbal powder of cranberries and blueberries. The basic physicochemical parameters and nutritional value of the products are determined. Physiologically valuable ingredients, such as ascorbic acid, β-carotene, food fibers, potassium and magnesium, with their complete absence in the control sample, were found in marmalade and iris samples obtained by the developed technology. It was found that with 50 g of iris, the average daily need for ascorbic acid, β-carotene, potassium and magnesium will be 43.3 %, 13.2 %, 12.8 %, 16.2 %, and in marmalade at 34,6 %, 11.4 %, 11.7 %, and 15.6 %, respectively. There is a decrease in caloric content of products in iris by 78 kcal, and in marmalade by 115 kcal due to the use of “6 maples” maple syrup in technology.