Development of Plant-Based Food Additives – Saffron Analogues and Their Impact on the Organoleptic Properties of Confectionery Products

Introduction. The inclusion of various plant-derived components in food formulations has become a relevant area of research, driven by the need to diversify product ranges, enrich food products with biologically active substances and enhance their organoleptic characteristics. The use of plant components derived from marigold (Tagetes patula L) and calendula |( Calendula officinalis L) as an analogue of dried saffron stigmas (Crocus sativus L.) in confectionary products, specifically in butter shortbread moulded cookies, is scientifically novel, as prior research has focused exclusively on bakery products, bread and candies.

Objective: To develop plant-based recipe components derived from the ligulate flowers of pot marigold (Calendula officinalis L.) and French marigold (Tagetes patula L.) and to compare the effect of their powders on the quality of rich shortbread cut-out cookies.

Materials and Methods. The research objects include plant-based recipe components derived from dried ligulate flowers of Calendula officinalis L. and marigold Tagetes patula L. and a flour confectionery product – rich shortbread cut-out cookies. Standard methods were used in the study, including organoleptic evaluation, determination of moisture content and assessment of dry matter loss from the product.

Results. The application of plant components demonstrates that marigold spice leads to significant changes in the dough color. The tasting did not reveal any significant differences between confectionary products containing different plant ingredients. From the economic perspective the cultivation of this plant (Tagetes patula L.) appears to be more profitable than the cultivation of Calendula. Marigolds are characterized by higher productivity and form larger inflorescences, which facilitates their harvesting. The final product yield (powder from crushed ligulate flower) from dried inflorescences is 46.7 %, which is higher than that of calendula 40.0 %.

Conclusion. The findings from the discussion of the results confirm the feasibility of using powders from dried and crushed French marigold and Calendula officinalis flowers as ingredients in bakery products. Their use is justified by their coloring capacity due to the content of xanthophylls, the increase in the biological value of the final product, and the improvement of the organoleptic properties characteristic of the finished goods.

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