Grigorenko A. Technology jelly and whipped convenience foods based on protein-polysaccharide nature gelling agents and their use in confectionery products.

Object - technology of jelly and whipped convenience foods based on protein-polysaccharide nature. Рurpose - improving of jelly and whipped convenience foods based on protein-polysaccharide nature is dedicated to solving complex problems of creating new assortment of various groups of competitive confectionery, forming by extrusion method on "sandwich" lines by means of the development the scientifically grounded rational technologies of pastries and cakes with filling, and biscuit with jelly or jelly-fruit filling. Research methods - traditional and special organoleptic, physico-chemical and microbiological, planning of experiment and mathematical processing of experimental figures. Scientific innovation is the optimal parameters of technological processes of confectionery production with create stable aggregation structures in jelly and whipped convenience foods, jelly-fruit filling, due to the new model systems of gelling agents protein-polysaccharide nature: "gelatin - modified starch - agar" and "gelatin - modified starch - furtselaran" are grounded. Results were introduced to confectionery industry in Ukraine and to the educational process. Area of the using - food industry.