Fil M. Forming quality of pumpkin ready-to-cook food and ready biscuit products with their use.

Dissertation on gaining a scientific degree of the candidate of technical sciences in the speciality 05.18.15 - science of commodities. - Lviv academy of commerce, Lviv, 2011. Dissertation is devoted to an actual question in the confectioner industry of ready-to-cook pumpkin products and ready biscuit products on their basis with the use of untraditional raw materials. Studied specific and varietal specificity of botanical kinds of pumpkins: Arabatskiy, Hileya, Almond-15, Pavelychka zoned in Lviv and Transcarpathian oblasts and on the territory of Slovakia. The most suitable kinds of pumpkins are selected for the production of powder, paste, candied fruit. Nutritional and biological values of new biscuit ready-to-cook products and products on their basis are studied. It is well proven that new products distinguish by the presence of a lot of vitamins, mineral elements and fibers. Key words: pumpkin vegetables, products of pumpkin processing, untraditional raw material, consumer properties, biological value, quality, microbiological inexes, safety indexes.