Evaluation of raw materials for the development of honey-healthy dessert recipes

Abstract

In today's food market, the demand for delectable taste, product safety, and health benefits is paramount. Health-focused desserts present an opportunity to tap into new market segments, catering to specific groups such as individuals with health conditions, athletes, and the general consumer populace. The objective of this study was to evaluate the safety and quality of the raw materials utilized in crafting these desserts. The initial phase involved scouring international science papers to investigate the components utilized in creating honey-based health desserts. This review delved into various dessert formulations devised by researchers, shedding light on the advantageous properties of such treats. The findings underscore that honey and other beekeeping byproducts serve as excellent bases for crafting desserts rich in nutrients and beneficial substances. Honey, in particular, assumes a pivotal role in defining the dessert's primary flavor profile and imparting viscosity to its texture. Further enrichment of these desserts is achieved through ingredients like freeze-dried raspberry berries, sea buckthorn, dried pumpkin, and spirulina, which contribute plant-based carbohydrates and lend distinctive organoleptic characteristics—taste, color, and aroma. These additions also bolster the dessert's vitamin and biologically active substance content. Moreover, the incorporation of pumpkin, fenugreek, and sesame seeds elevates the dessert's protein and fat content, augmenting its nutritional value. In the subsequent phase, researchers scrutinized the sensory and physicochemical attributes of the raw materials employed in crafting these health-oriented desserts, employing standardized methodologies. Key quality benchmarks encompassed sensory traits, physicochemical attributes, and nutritional profiles. Safety assessments encompassed microbiological parameters, pesticide and antibiotic residues, and radioactive isotopes. These findings underscore the vast array of possibilities inherent in leveraging beekeeping products, berries, seeds, fruits, vegetables, and other ingredients in health-focused honey desserts. Adherence to rigorous organoleptic, physicochemical, and safety standards is imperative for the successful development of novel dessert technologies that seamlessly blend delightful taste with health-enhancing benefits.

Development of honey dessert recipes for healthy purposes

“…1-4), де мед або мед-крем використовували як основу. Інші складники були попередньо досліджені та відібрані (Chechitko & Adamchuk, 2024) для додавання у основу. Серед них у різних комбінаціях: гарбуз сушений, шрот насіння гарбуза, насіння пажитника та кунжуту, спіруліна сушена, сублімовані ягоди малини, обліпихи та сублімоване яблуко, водний екстракт прополісу, перга, бджолине обніжжя та молочко маточне бджолине адсорбоване на лактозі (10%).…”

“…Обов'язковим складником у всіх рецептурах було обрано гарбуз сушений для збагачення харчовими волокнами, білками, вуглеводами, жирними кислотами, каротиноїдами (Chechitko & Adamchuk, 2024). А також шрот з насіння гарбуза, який додавали з метою збільшення вмісту високоякісних рослинних білків, фенольних сполук, фітоестрогенів, жирних кислот, каротиноїдів та мінералів.…”