Piliugina I. Marshmallow technology with the use of solubilized substances and herbal supplements of anthocyanin nature

The object of research is the technology of marshmallow. The aim of the work is to provide scientific justification and development of marshmallow technology using solubilized substances and plant additives of anthocyanin nature to improve organoleptic parameters and improve the nutritional value of products. Methods of research: standard and special organoleptic, physico-chemical, chemical, structural-mechanical, microbiological methods for determining the quality of raw materials, semi-finished products and finished products; mathematical methods of experiment planning and processing of experimental data. Scientifically substantiated and developed technology of marshmallow using solubilized substances and plant additives of anthocyanin nature, obtained by cryogenic technology, which allows to provide products with high content of anthocyanins, vitamin C, beta-carotene, pectin and tannins, low molecular weight phenolic compounds, give them attractive colors. , reduce consumption of citric acid, obtain products with high organoleptic, physico-chemical, microbiological and antioxidant properties.   Scientifically proved and proved the possibility of using the phenomenon of solubilization of sunflower oil refined deodorized oil and sunflower oil refined deodorized with beta-carotene gelatin solutions for the introduction of beta-carotene and triacylglycerols into its composition, rational conditions for solubilization have been determined, and the sizes and concentrations of supramolecules have been calculated. The recipe and technology of marshmelo on gelatin with solubilized substances and extracts of cryas powders from anthocyanin plant raw material, which differs from the traditional reduced consumption of citric acid, with the exception of dyes and flavors, allows to receive products with high nutritional value. The dependence of organoleptic, physicochemical, microbiological parameters of quality and antioxidant properties of new types of marshmelau on the conditions of their storage was studied.