Yovbak U. Development of semi gelatinous structure for pastry products with the use pectin raw materials.

Work is devoted to improving technology semis jelly using pectin vegetable raw. Investigated the technological properties of the pectin materials describing their gelatinous properties. To ensure the structural and mechanical properties of semi-finished jellies proposed to use pectins with different degrees of esterification, and modified starches. To improve the quality and organoleptic characteristics of the food value of jelly semis suggested in the recipe to add hydrolysis carrot, pumpkin and carrot - applesauce. Discloses a course of biochemical, microbiological and colloidal processes in technology with the addition of semi-finished jelly puree. It is proved that for low-esterified amidated pectin jelly formulated to be added calcium citrate. Based on the studies developed and approved by regulatory documentation for new types of products, their nutritional value is calculated. Advanced technology has been tested in a production environment and protected by two patents for the invention of Ukraine and the Ukrainian one patent for utility model.