Research on the quality of raw materials used to obtain butter creams in confectionery

Abstract

Relevance of the work: In the State Policies on Healthy Eating of many countries and in the Strategies for increasing the quality of food products, great attention is paid to satisfying the physiological needs of citizens from the perspective of developing quality and harmless diets for health. The food ration of many categories of consumers also includes confectionery products based on butter creams. Butter creams with different additives are mostly used in confectionery due to their high sensory properties, despite high energy values (average of 500 Kcal) and average nutritional value (between 6.5 and 11.5 units). The aim of the paper: to study the influence of the quality of raw materials on the quality of butter creams. Research methods: standardized and non-standardized, adopted in commodity science, namely: organoleptic, physical, physico-chemical, calculation and registration methods. Results: The assortment of confectionery products based on butter creams are constantly diversifying, in order to obtain some products with low energy value and high nutritional value; Butter has the highest weight, over 50% of the raw materials used to obtain creams. Therefore, the quality of butter, especially its naturalness, influences to an advanced extent the quality of classic butter creams. Thus, the butter cream prepared from quality raw material is finer, more homogeneous and with superior taste properties, while the one obtained from butter with some non-conformities is more granular and with inferior taste properties; All 10 samples of butter (raw material) analyzed, didn't pass the naturalness test. Fats foreign to butter were identified in all these samples: both animal and non-dairy fats and vegetable fats; Based on the researched butter we developed 14 assortments of creams of which only 9 can be recommended to the confectionery industry. JEL: Q02.