Use of Phytopowder From Hippophae Rhamnoides L. Berries in the Technology of Confectionery Products With High Nutritional Value

Sea buckthorn (Hippophae rhamnoides L.), a shrub belonging to the Elaeagnaceae family, grows everywhere in the Kaliningrad region. Hippophae rhamnoides L. fruit is rich in biologically active substances (BAS): antioxidants, phenolic compounds, L-ascorbic acid, flavonoids, carotenoids, essential oils, vitamins, etc. When obtaining juice from Hippophae rhamnoides L. fruit, a large number of secondary products of their processing remain - pulp, which is of interest from the point of view of its rich chemical composition and rational use of raw materials in the region. During the research, we analyzed the possibility of using Hippophae rhamnoides L. fruit phytopowders in the amount of 5; 10 and 15% of the total amount of chocolate mass obtained after squeezing the juice in the technology of obtaining milk chocolate of increased nutritional value. The most optimal sample in terms of increasing the nutritional value, preserving the taste and rheological properties were the experimental samples with the addition of 15% of the Hippophae rhamnoides L. fruit phytopowder. Increasing the dosage of the Hippophae rhamnoides L. fruit phytopowder to 15% led to an increase in the values of the analyzed rheological characteristics, i.e. maximum hardness, total shear energy, cohesivity and stickiness. The experimental samples with the introduction of 10 and 15% of the Hippophae rhamnoides L. fruit phytopowders contain approximately 4 times more β-carotene and lycopene.