Development of the new functional confectionery products based on oil crops

The aim of the proposed research project is the application of highly nutritive oil crops, especially the core of protein sunflower, seeds of pumpkin and soybeans in the production of new confectionery products, rich in fat phase (spreads, fats and chocolate fillings). Such functional products would have reduced energy value, high nutritional value, no cholesterol, rich in proteins, essential fatty acids, natural vitamin E, minerals and other minor ingredients that have a positive impact on human health. The research would include testing the composition of fatty phase, its heat and crystallization characteristics, behavior during production (rheological, textural and sensory properties), the impact of present stability components (emulsifiers), presence of vitamins and heavy metals, and stability (oxidative) and durability of finished products. A particular aim of this project is to optimize the process of milling, as the basic operation necessary to obtain the products with corresponding sensory and physical characteristics. A significant contribution of this project to the wider scientific and professional community is reflected with possibility of application of ball mill, as a new technological process in chocolate and spreads production. Ball mill replaces the two phases in the standard chocolate mass and spread production: refining (on five roll mill) and conching. Using the ball mill for chocolate and spreads production would make significant energy and time savings.