Shapovalova N. Formation consumer properties pastille confectionery the increased biological value

The dissertation is presented the formation consumer properties pastille confectionery the increased biological value, on the using entirely new materials for these products. By mathematical modeling and experimental research, developed recipes for new types of marshmallow and lukum. Proved the effectiveness and feasibility of using supplements national production "Lamidan" - a product of seaweed and "Tsikorlakt" on the new recipes on pastille products. Noting the increased content of total protein, essential amino acids, minerals, vitamins, and reduced energy value, by reducing the amount of sugar. Extended Guarantee period of storage by contributing supplements and packaging process. Determine the regularities quality changes of new pastille products, depending on the effect of dietary supplement on "Lamidan" staling process, and the type of packaging. New pastille products developed and approved standard documentation, the regulations on their implementation in industrial production and the diets of schoolchildren and students from the Western regions of the country, with a deficit of iodine.