Formulation development of sugary confectionery products using chamomile

The purpose of research is to study the possibility of using chamomile in confectionery, the development of caramel recipes and the determination of organoleptic indicators, and a tasting assessment of the developed product. In recent years, the production of functional confectionery products has been actively developing, the combination of applications softens the effect of technogenic factors and provides the human body with the necessary daily norm of vital components. The use of bioadditives from vegetable raw materials (chamomile, Jerusalem artichoke, oregano, etc.) in sugary confectionery products makes it possible to develop products with a functional effect. The release of these products is especially relevant for children's, dietary, diabetic and special nutrition of people employed in industries that are harmful to health. However, the release of these products is constrained by insufficient knowledge of the use of plant materials and the lack of financial resources from processing enterprises. The main experimental and theoretical studies were carried out at the Institute of Food Production of the Krasnoyarsk State Agrarian University. The initial raw materials and finished products were studied according to standard methods in accordance with GOST 33276-2015. The object of research in the work is the technology for obtaining caramel using vegetable raw materials in the technology. The subject of this study is the number of prescription components. It has been established that the addition of chamomile extract to caramel to an amount of 10 % has a positive effect on organoleptic characteristics and tasting evaluation.