Development of a confectionery glaze with enhanced antioxidant activity

The aim of the study is to develop a confectionery glaze enriched with resveratrol, followed by a study of its technological and organoleptic characteristics. Objectives: selection of a cocoa butter substitute and a biologically active substance for obtaining a fortified confectionery glaze and a method for its introduction; development of a confectionery glaze recipe with the addition of resveratrol in an amount that will subsequently ensure the production of a glazed flour confectionery product enriched with this antioxidant; study of the technological and organoleptic indicators of the finished glaze to evaluate its quality and consumer characteristics. A confectionery glaze based on a non-tempering lauric cocoa butter substitute, free of atherogenic trans-isomers of fatty acids, was selected for enrichment. ResVida (DSM, Switzerland) with an active substance content of 99 % was used as a source of resveratrol. Taking into account the solubility of resveratrol only in alcohols, the stage of the technological process for its introduction was determined – preparation of a dry mixture. The production of enriched glaze will require minor process changes related to the addition of resveratrol. To assess the quality of the confectionery glaze, its plastic viscosity, crystallization properties, strength, resveratrol content, and antioxidant activity were studied. The results showed that the addition of resveratrol does not significantly affect the technological and organoleptic characteristics of the confectionery glaze, while significantly increasing its antioxidant activity. The developed glaze can be used to produce glazed confectionery products with high antioxidant activity, which is in line with current trends in the functional food market.