Scientists at the Omsk State Technical University (OmSTU) in Siberia have created a new line of `smart` sweets and snacks. These products are enriched with a local Siberian algae, specifically spirulina, to help address nutrient deficiencies. The findings were published in the journal `Food Technology`.
Modern research in food technology increasingly focuses on developing functional products that enrich the standard diet with biologically active components. OmSTU researchers have contributed to this field by developing products like pastila (fruit paste candy), snacks, marshmallows, and jelly candies with enhanced biological value.
According to the university`s experts, the key feature of these products is the inclusion of regional Siberian spirulina. This significantly boosts the nutritional value without compromising taste.
«To put it in numbers, consider the protein content,» explained Elena Moliboga, a professor at OmSTU`s Department of Biotechnology, Public Catering Technology, and Commodity Science. «Traditional pastila contains almost no protein, whereas our development includes spirulina, which contains 80 percent complete and fully digestible protein. The product also contains a large amount of iron, which is crucial for the human body.»
A significant aspect of this work is the complete production cycle managed by the researchers, from cultivating the regional spirulina strain to creating the finished confectionery product. The advantage lies in using local raw materials: the Siberian spirulina is cultivated exclusively in OmSTU laboratories and processed into a biologically active additive powder using sublimation.
«We are not just creating sweets, but functional products that help replenish nutrient deficits,» the lead author commented. «Instead of pharmacy vitamins, you can have a healthy pastila or marshmallow as a snack.»
The scientists have fully developed the production process map and finalized the incorporation of all recipe components. Anastasia Polyakova, a third-year Biotechnology student, was notably involved in the research.
Moving forward, the researchers plan to experiment with different confectionery bases, exploring additional raw materials abundant in the Omsk region beyond just apple puree.
