Tuz N. Improving technology marmalade jelly with krias-powders vegetable origin

Object - technology of marmalade jelly with the using of vegetable krias-powders extracts. Рurpose - improving of marmalade jelly technology with the using of vegetable minute disperse krias-powders by anthocyanin, carotenoid and chlorophyll nature with high color degree for to coloring and increasing of biological value of the finished products. Research methods - traditional and special organoleptic, physico-chemical and microbiological, planning of experiment and mathematical processing of experimental figures. Scientific innovation is improving of marmalade jelly technology with the using of minute disperse powders of different colors (from raw materials containing carotene, chlorophyll and anthocyanins), it's allow to produce high quality products with maximum preservation of biologically active substances, with a colorful natural color, with reducing of cost reduction of agar and citric acid and full exclusion from marmalade composition synthetic color supplements. Results were introduced to confectionery industryin Ukraine and to the educational process. Area of the using - food industry.