Polyakova O. The development of energysaving technology of chocolate products and expansion of the assortment

The thesis on obtaining of a scientific degree of Candidate of Technical Science on a specialty 05.18.01 technology of bread products and food concentrates. National University of Food Technologies, Kiev, 2005. The thesis is devoted to development of energysaving technology of chocolate products (glaze, cocoa-drinks) with wide assortment based on the chocolate semi-finished products, which were produced in the vortical mill. The optimal parameters of vortical mill and proportion of raw materials with different kinds of semi-finished products have been established. The ability of cocoa shell processing in vortical mill for semi-finished product was established. Basing on this wasteless technology processing of cocoa beans has been developed. Chocolate products with functional purpose with the use of wheat sprout, inulincontaining powder, fructose have been developed. The technology of antidiabetic glaze with fructose has been developed and the possibility to decrease in production by 3 % of fat consumption for it has been explained. Key words: vortical mill, degree of crushing, fructose, cocoa shell, wheat sprout, glaze, inulincontaining powder, cocoa-drink