Matias D. Improvement of the technology of jelly-fruit marmalade with reduced sugar content

The dissertation is devoted to the improvement of the technology of jelly-fruit marmalade with a reduced sugar content using polysaccharides of plant origin (agar, k-carrageenan, H- and L-pectin) and sugars (saccharose, glucose, fructose) by introducing polydextrose as inert, texture , low-calorie, low-glycemic, bulk filler to replace the withdrawn prescription sugar amount, which will only facilitate the restoration of DM content; preventing the process of crystallization of glucose due to the selection of effective anti-crystallization; the removal of artificial flavors and dyes, the improvement of nutritional value, the formation of organoleptic indicators by the introduction of fruit and berry mashed potatoes. The optimal ratios of the prescription components that provide the necessary organoleptic, physico-chemical and structural-mechanical parameters of quality of marmalade with a lower sugar content that are not in line with the traditional, control samples and meet the requirements of the State Standard of Ukraine have been determined; the energy value is reduced for samples on agar polysaccharides (agar, k-carrageenans) and pectins (H-, L-pectin) by 25.9%, 25.3% and 19.9%, 28.3% (with saccharose); by 14.3%, 15.5% and 20.2%, 17.4% (with glucose); by 21.7%, 28.3% and 25.8%, and 26.7% (with fructose). All types of marmalade (except for products with glucose) are products with a reduced glycemicty (glycemic index <55). A set of measures on the introduction of technologies into production has been carried out.