Vegetable Processing Products in Added Nutritional Value Confectionery Production

The objective of the study is to analyze and summarize global research on the nutritional profile of vegetables, explore ways of using their processed products in the production of confectionery products with increased nutritional value, and substantiate the relevance of using domestically produced vegetable raw materials to model the nutrient composition of confectionery products, taking into account the principles of healthy eating. Confectionery products play a vital role in the modern world, serving as a source of pleasure, a convenient snack on the run, and an integral part of cultural traditions. However, to reduce the negative effects of their consumption, it is necessary to implement healthy eating principles in the production processes of this type of product. This article considers a current trend in improving the nutritional profile of confectionery products – the introduction of vegetable processed products as a valuable source of vitamins, minerals and phytochemicals, as well as dietary fiber. Data on the nutritional value of some of these products is presented. The effect of various types of technological processing, such as boiling, blanching, steaming, and microwave processing, on changes in the chemical composition of vegetables is considered. The functional properties of pumpkin, broccoli, carrots, and zucchini are considered in detail. Particular attention is being paid to exploring ways to use certain types of vegetables and vegetable raw materials in the production of confectionery products, such as chocolate, cookies, and muffins. The use of vegetable ingredients expands the range of food products developed in accordance with medical and biological recommendations. In this regard, research into modeling the nutrient composition of confectionery products is becoming increasingly relevant and practically significant. One promising area for reformulating confectionery products is the use of domestically produced vegetable raw materials with a high content of biologically active substances in recipes. Based on the review, it is concluded that insufficient research has been conducted on the use of processed vegetable products in confectionery products, which opens up broad prospects for further research in this area.