Shulga O. Scientific substantiation and development of biodegradable edible coating technology for confectionery and bakery products. - qualification scientific work on rights of the manuscript

The dissertation is devoted to solving actual scientific problems of confectionery and bakery products fortification by biologically valuable nontermostable substances and reducing the environmental load from packaging materials due to the use of developed biodegradable edible coatings technology. The technology of edible coating/film based on starch, gelatin, polyvinyl alcohol and pectin has been developed and the influence of the proposed composition on gingerbreads, fondant candy, marmalade and bread has been determined. Edible coating is a material for environmentally safe disposable utensils, in particular, glasses for hot drinks. For the first time modification of potato starch with chloroanhydride propionic acid and acid chloride acid, as well as pectin with cetyl alcohol and palmitic acid anhydride, has reduced the vapor permeability of films on their basis. For the first time, an express method for determining the degree of pectin esterification by its titrated acidity was developed and a computer-aided computation program was developed using Microsoft Office Access. Marketing studies have shown that fondant candy, marmalade, gingerbread, and bread with edible will be perceived by consumers, contribute to addressing economic and social problems in restaurants, are competitive, as confirmed by Harrington's function.