Authors

Technology of truffle-type candies for the nutrition of people with an increased risk of cardiovascular diseases

DOI: 10.17586/1606-4313-2025-24-1-50-57
UDC 663.916

Technology of truffle-type candies for the nutrition of people with an increased risk of cardiovascular diseases

Ivanova Natalia G. , Yavkina Dina I.

For citation: Ivanova N.G., Yavkina D.I. Technology of truffle-type candies for the nutrition of people with an increased risk of cardiovascular diseases. Journal of International Academy of Refrigeration. 2025. No 1. p. 50-57. DOI: 10.17586/1606-4313-2025-24-1-50-57.

Abstract
A deficiency of polyunsaturated fatty acids can lead to problems associated with the cardiovascular system, inflammatory diseases, the condition of the skin and joints, and many others. To prevent the deficiency, it is recommended to introduce fortified foods into the diet. The article presents the results of the development of truffle-type candies enriched with omega-3 polyunsaturated fatty acids through the introduction of camelina oil and avocado puree. To reduce the amount of added sugar in the product, date puree was used. The developed truffle-type candies were distinguished by a pleasant light taste of avocado and a nutty aroma due to the effect of camelina oil as well as by more delicate creamy texture. The introduction of new types of ingredients contributed to a significant reduction in the duration of stabilization of the developed cream masses before molding. The obtained data on the manifestation of visible signs of microbiological spoilage allowed to establish the recommended shelf life of the developed truffle-type sweets at a low temperature from 0 to +2 °C for no more than 14 days. The developed candies are characterized by a fat content reduced by 1.7 and 1.5 times, calorie content reduced by 1.5 and 1.3 times, and dietary fiber content increased by 2.8 times for products made from bitter and dark chocolate, respectively. They satisfy 51.2% of the daily requirement of an adult for polyunsaturated fatty acids of the omega-3 family for sweets based on dark chocolate and 74.1% for sweets based on dark chocolate, in fatty acids of the omega-6 family – 5.2 and 7.0% respectively.

Keywords: truffle candies, omega-3, polyunsaturated fatty acids, camelina oil, dates, avocado puree.

All references

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