The development of a recipe for pastilles with oil pine nuts and fructose

Functional nutrition annually achieves growth rate in the world. The consumers are increasingly rejecting products containing palm oil, artificial preservatives, colorants, flavor enhancers, etc. There is growing interest among the population in healthy food products and the ingredients used in food compositions. Despite the rise in the price of such products, marketing research in recent years confirms their demand, the willingness of the population to "overpay for naturalness". Local raw materials, as more affordable and popular with the population of the region, are given a special place in the diet. Pine nuts and their processed products have only recently begun to be studied and used in the products, especially by Siberian producers, due to their dietary diabetic properties and pleasant taste qualities. Pine nut kernels and their derivatives are widely used both in confectionery industry (sweets, halva, etc.) and in baking industry (gingerbread, cakes and other products). In recent decades, the attitude to refined sugar in industrial products has also become extremely negative. In confectionery products, the amount of sugar used in Russia is very high, the number of the people with diabetes is growing, so fructose can serve as sugar substitute and improve organoleptic characteristics of the new pastille being developed. The aim of the study is to develop a functional pastille recipe using pine nut oil and replacing sugar with fructose. The tasks are obtaining the samples of pastilles enriched with pine nut oil and fructose; substantiating the need of the development of a new recipe; choosing optimal dosage of oil; evaluating the qualitative and quantitative indicators of functional product; increasing organoleptic indicators of pastilles.