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A new word in the dessert market
Students of the Ural State University of Economics have developed unique healthy sweets and introduced them into production. Gluten-free cakes have already been appreciated by the sweet tooth of Yekaterinburg, and lactose-free toffees by consumers in Moscow, St. Petersburg and Vladivostok.
Maria Tyushnyakova and Milena Kalinina are graduating from USUE this year. The students of the Department of Nutrition Technology devoted their final qualification works to healthy sweets that can be consumed by vegetarians and people with allergies to lactose or gluten.
Maria is an individual entrepreneur, has been producing toffee and caramel for 5 years. The safety of its products is confirmed by a declaration of conformity of quality. The girl participates in fairs, sells sweets through a cafe in Yekaterinburg, sells sweets on the marketplace and through social networks. A shelf life of 1 month has been established in the laboratory.
“Customers were often interested in dietary options for sweets, and I began to develop and test my own recipe. In the composition of my toffee instead of cow's milk and butter - coconut, and instead of sugar - Jerusalem artichoke syrup. Laboratory analysis showed that the product developed by me has an increased nutritional value, it retains the beneficial properties of raw materials. The calorie content of one diet candy is 62 kcal, while my usual toffees have 77 kcal.
The “correct” toffee, which does not spread, is not too soft, is quite dense, but not sticky, is not so easy to cook. If you deviate even a degree from the temperature regime during cooking, the candy will not work. However, Maria has mastered the technology perfectly. She was supported in this by Ekaterina Kryukova, lecturer at the Department of Nutrition Technology, USUE, Candidate of Technical Sciences, Associate Professor, who, by the way, has a patent for the production of biscuits with the addition of spelled flour.
Milena Kalinina has been running her "sweet" business for three years. The girl makes cakes and pastries to order, and her clients also inspired her to develop a unique diet recipe.
“Recently, requests have been received very often to prepare a lactose-free and gluten-free dessert - people care about their health, and I wanted to support them in this, but I did not find a suitable recipe either in the public domain or in paid courses. However, USUE has a modern laboratory complex and strong teachers, and with the support of my supervisor, Associate Professor of the Department of Nutrition Technology, USUE Vladislav Tiunov, I was able to find the perfect combination of non-traditional raw materials and the right technology for making dessert,” said Milena.
The cake consists of biscuit and mousse, which are frozen for stabilization, and berry glaze, which is applied to the defrosted product. You can store dessert in the refrigerator for three days. To exclude gluten and lactose from the composition, the girl replaced the usual wheat flour with amaranth, rice and almond, and cow's milk cream with coconut. The calorie content of a diet cake is slightly lower than that of a regular one - 320 kcal versus 335, and the taste and texture not only do not suffer, but even win. This has already been confirmed by customers.
Graduation papers and desserts were assessed by the invited members of the certification committee: the owner of the Podkova restaurant, the head of the consulting company Torg-Ural-Service Oleg Ponomarev and the manager of LLC PRO-nutrition, president of the Association of Culinary and Restaurateurs of the Sverdlovsk Region Arkady Ponomarev. The experts noted the thoroughness of the theoretical substantiation and the depth of the research, gave a high assessment to the appearance and taste of the desserts. They aimed the graduates at scaling up projects so that as many consumers as possible have access to such useful and high-quality products. And they gave a hint what to add to the recipe in order to expand the sales market: for example, use frosting in cakes that can be frozen, then the shelf life of sweets will increase, and coffee shops and confectionery islands across the country will be able to sell desserts.
