Avetisian K. Improvement of two-layer jelly marmalade technology using starch syrups

The thesis is dedicated to quality improvement of two-layer marmalade on starch syrups and assortment expansion of jelly products on different gel-forming agents. Based on analysis of carbohydrate profile, technological properties of starch syrups, and recipes of jelly products on agar and pectin, their choice for usage in marmalade production has been scientifically substantiated. According to the results of theoretical and experimental research complex, the effect of syrups on rheological and structural-mechanical properties of jelly and foam masses for two-layer marmalade has been determined. The expediency of using polydextrose for regulating the structure of jelly and foam layer when replacing more than 50 % of sugar with starch syrups or fructose has been proven.