INTRODUCTION
Confectionery goods represent a large group of high-calorie foods that are in great demand with differ-ent population groups, especially children. However, the physiological value of confectionery, as a source of essential nutrients is small. They contain large amounts of fat (from 5 to 35%), carbohydrates (47 to 100%), the main part of which is sucrose (39.6-100%), starch (34.7-66%) and small amounts of protein (from 3.2 to 10.4%). Energy value ranges from 350 to 528 Kcal, and depends mainly on the set of recipe ingredients (flour, egg and milk products, various additives - nuts, soybeans and others.)
Excessive consumption of these products disturbs the balance of the diet in terms of nutrients as well as energy value. A significant drawback of confectionery is the virtual absence of these important biologically active substances, like vitamins, carotenoids, macro- and microelements. Available scientific studies show that 100 grams of flour confectionery goods provide about 4-5% of the daily requirement of vitamins B1, B2, and PP. Also it is noted a slight mineral content. At the same time, their contribution to the total dietary energy intake at this level may reach 18-20%. A similar pattern is typical for other groups of confectionery goods [6-8].
The frequency of confectionery consumption by children and adult population in Russia is currently quite high. This is confirmed by the results of an epi-demiological study conducted by the Research Laboratory of the structure and nutrition planning of RAMS led by Ph.D. A.K. Baturina.
It was found that 20-25% of children and 6-13% of adults regularly consumed commercial flour confectio-nary goods, 5-12% - sugar products. Among flour con-fectionery goods the preference is given to butter coo-kies (2.5-9.3% of respondents), cakes (3.8-6.4%), wa-fers and crackers (1.3-3.1%). Children and teenagers prefer chocolates (more than 6% of respondents), older people – hard sugar sweets [6-7].
The transformations in the confectionery market that have occurred in recent years largely changed the traditional approaches to this group of products. Con-fectionery goods from high-calorie desserts are gradu-ally becoming important and popular part in the diet of all age groups. They are increasingly being used in the school lunch assortment list. The demand for confec-tionery of dietary and prophylactic purposes is increas-ing [1-5].
The presented data strongly suggest that confectio-nery goods require substantial change of their chemical composition towards increasing the content of vitamins and minerals, dietary fiber and other essential nutrients, while reducing the energy value. This group of products can be considered as a convenient carrier of vital nutrients, the lack of which in the diet of the population, including preschoolers and school children is a serious problem.
