The object of research is the technology of creamy-whipped sweets with the addition of fruit and berry paste. Its addition solves the problem of improving sugar masses, namely structural characteristics and physiological value (enrichment with non-starch polysaccharides, vitamin C, polyphenols, and organic acids). In addition, a positive effect is achieved by providing the products with original organoleptic properties without the use of synthetic dyes and flavors. The proposed fruit and berry paste is obtained at gentle temperatures, which allows preserving the biological potential of raw materials and is characterized by a strong structure with a dynamic viscosity of 498 Pa·s. It was found that the introduction of fruit and berry paste in the amount of up to 10 % by weight of formulation raw materials improves the foaming ability of protein mass in the process of whipping. Increasing the paste content to 20 % leads to a slight deterioration in this indicator, but its value is at the level of control. The stability of the whipped protein mass increases evenly by increasing the dosage of the additive. The positive effect of fruit and berry paste on the quality indicators of finished creamy-whipped candy masses was noted. Samples with the additive give less shrinkage during the structuring process, its duration is reduced, and strength increases. It is recommended to add fruit and berry paste to creamy-whipped candy masses in the amount of 15 % of the total amount of formulation raw materials and at the same time reduce the formulation dosage of agar by 40 %. Such products acquire an original lilac color, a pleasant yogurt flavor, and the aroma of red currant. The nutrient composition of products is significantly improved – the content of non-starch polysaccharides increases by 2 times; the product is enriched with vitamin C and polyphenolic compounds that are absent in the control sample

A method has been improved for the production of semi-finished products of a high degree of readiness from Jerusalem artichoke tubers, characterized by a significant natural content of functional and physiological ingredients and health-improving properties to ensure a wide range of uses in processing complexes. The method is distinguished by blanching with hot steam at a pressure in the working chamber of 0.1 MPa for 8...10 min, followed by rubbing to an average particle size of 30...50 µm with a content of 10...11+2 % SR. Subsequent heating of the puree-like mass to 40...45 °C and concentration in a rotary-film evaporator to a content of 20...30+2 % DM at a temperature of 55...60 °C for 55...95 s. The technology for producing concentrated paste from Jerusalem artichoke tubers allows preserving the biological potential of raw materials during the concentration process due to gentle low-temperature processing. The content of functionally physiological ingredients of the puree mass was determined: active acidity – 4.2 pH, dietary fiber – 3.3 g/100 g puree, pectin – 1.25 %, inulin – 10.05 g/100 g puree, and are also important. According to an improved method for the production of a pasty semi-finished product from Jerusalem artichoke tuber, an apparatus-technological scheme is proposed. The selected equipment line is distinguished by resource efficiency and small overall dimensions and can be located in the places where raw materials are collected. The produced paste-like semi-finished product of a high degree of readiness from Jerusalem artichoke contains (in gr.): mono- and disaccharides – 3.6; inulin – 20.3; starch – 10.7; dietary fiber – 14.4 and organic acid – 0.11 and has attractive organoleptic properties. A pasty semi-finished product of a high degree of readiness has been made, which can be recommended as a vitamin supplement (filler) in the production of functional products in various areas of the food and processing industry

У статті досліджено можливість використання горохового борошна у технології пончикових виробів з метою підвищення їх харчової цінності. Метою статті є визначення впливу горохового борошна на органолептичні та фізико-хімічні показники готових виробів, а також процеси, що протікають у дріжджовому тісті під час його дозрівання. Проведено аналітичний огляд літератури щодо аналізу способів покращання нутрієнтного складу пончиків за допомогою внесення до їхньої рецептури сировини багатої на вітаміни, мінеральні речовини, харчові волокна тощо. Проаналізовано можливість використання горохового борошна з метою підвищення харчової цінності в інших технологіях, зокрема у виробництві хлібобулочних та кондитерських виробів. Досліджено вплив горохового борошна на фізико-хімічні та органолептичні показники якості готових пончиків. Визначено, що максимальне дозування горохового борошна у кількості 20% від маси пшеничного борошна вищого ґатунку призводить до зниження якості готових виробів. Проаналізовано перебіг процесів дозрівання в дріжджовому тісті при додаванні горохового борошна за показниками кислотонакопичення в тісті, активності молочнокислих бактерій та зміни об’єму тіста протягом усього періоду бродіння. Відзначено, що додавання горохового борошна призводить до збільшення титрованої кислотності тіста та незначне зниження газоутворення за рахунок заміни пшеничного борошна сировиною, що не містить клейковинних білків. На основі органолептичної оцінки та фізико-хімічних досліджень тіста та готових виробів обґрунтовано раціональне дозування горохового борошна у технології пончиків, яке становить 15% взамін пшеничного вищого ґатунку. Готові вироби відрізняються високими споживчими властивостями та збільшеним вмістом білку, харчових волокон, вітаміну та мінеральних речовин порівняно з контрольним зразком без добавок.

The effect of microbial polysaccharide xanthan in the amount of 0.1-0.4% on the rheological characteristics of the dough from sprouted wheat grain and quality indicators of bread was studied. It was found that when xanthan gum is added, the dough's spreading and adhesion strength decreases, and the dough's resilience-elastic and plastic-viscous characteristics improve. Bread made from sprouted wheat grains with the addition of experimental dosages of xanthan has better structural-mechanical and physicochemical properties, as evidenced by higher indicators of crumb compressibility, specific volume, and moisture compared to the control sample. To obtain bread with the best quality indicators, it is recommended to use 0.3% xanthan.

The purpose of the study is to determine the structural and mechanical properties of Turkish delight based on the fruit and vegetable paste made from pumpkin, quince and apples, made according to the developed technology. The developed method of production of Turkish delight with fruit and vegetable paste allows to achieve a double effect of the introduction of technology, namely to increase the content of functional ingredients in Turkish delight, as well as to achieve a technological one. Which consists in improved structural and mechanical properties of the locum mass and the finished product, and also allows to achieve original sensory characteristics without the use of dyes and flavorings. The significant content of pectin substances (4.31 % per 100 g) in the fruit and vegetable paste made it possible to achieve a reduction in the recipe content of starch in the technology of Turkish delight. This was confirmed by determining the structural and mechanical properties of the mass and the finished product. Thus, the rational content of starch is set at the level of 80 % of its prescription amount. According to the nature of the curves of the dependence of viscosity on the shear rate and the presence of the ultimate shear stress, locum mass belongs to non-ideally plastic solids. The viscosity index of the locum mass sample with paste and reduced starch content by 20 % has a value similar to the control. Also positive is the shortening of the process of cooking the locum mass in a vacuum-evaporator by 15...20 minutes due to its higher initial dry matter content compared to the control sample. The determination by an expert group of scientists of the indicators of quality in terms of structure and appearance according to a five-point rating showed that the obtained Turkish delight with paste has better indicators. The developed Turkish delight technology can be recommended for healthy nutrition