engleski

DEVELOPMENT AND LABELING OF THE MILK TOFEES WITH IMPROVED NUTRITIONAL VALUE

INTRODUCTION Due to the increased knowledge and awareness about food and its impact on health there is a growing interest in the area of functional food from both sides of the food manufacturers and consumers. Today, food is not intended only to satisfy hunger and to provide necessary nutrients but also to prevent the nutrition-related diseases and improve the physical and mental well-being of consumers. According to the profession, milk toffees like most sweets, aren’t desirable in the daily diet because of their chemical composition (high sugar content). Therefore, during developing of the functional products manufactures are trying to improve their nutritional composition and to achieve keeping the original taste and texture of the product at the same time. The aim of this work was to develop the new functional products with the reduced sugar content, considering the consumer demands. RESULTS AND DISCUSSION As the result of the modelling process the number of the new developed milk toffees was reduced to four. All of them (two samples with sugar: sample 1 and sample 2 and two samples without sugar: sample 3 and sample 4) are sensory acceptable (figures 1 and 2) and meet all the legal regulations and technological requests. According to their chemical compositions and the Croatian and the European Union legislations there is possibility to label nutrition claims on the new developed products (High fibre (>11g/100kcal) ; No added sugar ; Reduced energy value (>37%/100kcal) and health claims (Improves intestinal microflora ; Have the potential for improving the absorption of calcium). METHODOLOGY Recipes for the new functional milk toffees were developed by modification of the standard recipe(replacing sugar, glucose syrup and fat with the functional ingredients) in Candy Products Development Sector, KRAŠ d.d. Food Industry, Zagreb. Inulin and sugar alcohols (isomalt and maltitol) were used as the functional ingredients. Chemical analysis of the new developed products and the sensory evaluation were made (AOAC, 1995). The group of sensory analysts evaluated the new developed products by using quantitative descriptive analysis (QDA), with the “spider web” as the result. Modelling process was used to identify the relationship between the product ingredients and sensory properties, in order to reduce the number of the 25 developed recipes to the ones that might be accepted by the consumers. CONCLUSION Milk toffees are adequate delivery system for developing the new functional products with the improved nutritional value ; according to their chemical components there are possibilities to label some nutrition and health claims on the developed product.

development of new product; milk toffee; labeling product

nije evidentirano