Biletska Y. Formatijnal as marshmallow using elaminu and berry puree

Object - commodity expert estimation of new types of zephyr. The purpose - forming of quality of zephyr with the use of elaminy and baccate purees. Research methods - standard organoleptik and physical and chemical, including method of yadernо-magnits resonance, inversiono-voltamperometrichnim, spektrofonometrichnim, method of mathematically-statistical design, kvalimetrik methods. The scientific novelty - consists in a theoretical ground and experimental confirmation of expediency of the use of elaminу and baccate purees in the production of zephyr from position of enriching of wares by an iodine and stabilizing of foamy structure. Results are inculcated on a pastry enterprise and in the regional clinical hospital. The branch of application - food industry.