Gorodyska O. Technology of Confectionery Glazes Using Grape Pomace Derivative Products

The object of the study is the technology of confectionery glaze using grape pomace derivative products. The aim of the work is to substantiate and improve the technology of confectionery glaze with the use of grape pomace derivative products - grape seed powder (GSP) and grape seed pomace powder (GSPP) as partial replacement of the cocoa powder that will enable enrichment of finished products with biologically active substances with high antioxidant properties , extend the terms of its storage and reduce the cost. Methods of research: analytical, physical, physico-chemical, microbiological, chromatographic, mathematical methods for experiment planning and data processing. Scientifically substantiated and improved technology of confectionery glaze with partial replacement of cocoa powder by grape pomace derivative products - grape seed powder and grape seed pomace powder with high content of biologically active substances, including polyphenolic compounds with high antioxidant activity, which allows to slow down processes of oxidation and hydrolysis of fats and obtain products of extended shelf life with increased nutritional and biological value, reduced cost. The chemical and polyphenolic composition of grape powders has been determined, it is proved that GSP and GSPP of different crop years are characterized by a stable composition and the content of polyphenols is superior to cocoa powders. Based on the results of experimental studies, the technology of confectionery glaze have been developed, the technological documentation was approved. The technology has been tested and implemented in confectionery enterprises and in the educational process. Economic efficiency from their implementation is calculated.