The dissertation is devoted to the scientific substantiation and development of the technology of decorating semi finished products for confectionery products using demineralized dry whey. The relevance of the research topic is due to the need to develop technologies for confectionery pastes (sugar, marzipan, legumes) with demineralized dry milk whey, which creates the preconditions for expanding the range of decorating semi-finished products of multifunctional purpose with the improved nutrient structure and production of domestic competitive production with the handed over functional and technological properties. Criteria for assessing the functional and technological characteristics of confectionery pastes for multifunctional purposes were developed, which form the areas of technological use, which are divided into 3 groups: 1 – confectionery paste used for coating confectionery and as a layer for them (PKV), 2 – confectionery paste used for the manufacture of flowers as a decorative element for flour confectionery (VCK), 3 – confectionery paste used for modeling figured products as a decorative element for flour confectionery (IRF). The scientific hypothesis formulated and proved, according to which, the use of whey dry demineralized whey (MSSD) in the technologies of sugar and marzipan pastes with glycerin and legumes with coconut oil allows to obtain decorating semi-finished products with specified structural and mechanical properties, with improved nutrient composition, reduced energy intake and glycemic index. The organoleptic properties of model compositions of decorating semi-finished products have been studied. It was found that MSSD in the prescription composition of sugar pastes at a concentration of 20…50 %, marzipan – at a concentration of 20…30 %, legumes – at a concentration of 10…30 % creates an acceptable color scheme for finishing semi-finished products and forms a high component compatibility of basic prescription components. The structural and mechanical properties of model compositions of decorating semi-finished products have been studied. It was found that with increasing MSSD concentration plastic deformation characteristics increase by 1.26 times and elasticity decreases by 2 – 4 times, pliability increases by 4.5 times in sugar pastes, by 1.5 times in marzipan and decreases by 1.5 times in legumes, which provides high formative ability. Experimentally, the adhesive-cohesive strength of model compositions of sugar pastes was increased by 1.7 – 3 times, marzipan - by 1.7 – 2.1 times, legumes – 1.4 – 1. 9 times, which complicates the work with pasta. The expediency of using glycerin at a concentration of 5 % in the technology of sugar and marzipan pastes, coconut oil at a concentration of 10 % in the technology of legumes, allows to bring the strength of adhesion to the control sample and improve the functional and technological properties. The prescription composition of sugar, marzipan, bean pastes is optimized. Rational concentrations of MSSD are set in the composition of: sugar pastes, which amounted to 20 % for PCV, 30 % for WCC, 50 % for IRF with a glycerol content of 5 %; marzipan pastes, which amounted to 20 % for PCV, 30 % for IRF, with a glycerol content of 5 %; bean pastes, which amounted to 10 % for VCC, 20 % for PKV, 30 % for IRF, with a coconut oil content of 10 %. The chemical composition of decorating semi-finished products with MSSD has been studied. A change in the quality of carbohydrate composition was installed, in particular a decrease in sucrose content to an average of 50 % and a corresponding increase in lactose to an average of 35 %, which reduces the energy value of sugar pastes by 16 – 30 %, marzipan by 29 – 35 %. The glycemic index of the developed sugar pastes decreases 1.5 times. Developed semi-finished products contain an average of 10 % protein, characterized by high qualitative and quantitative amino acid composition, desperate high content of macronutrients, namely K, Ca, P, Mg and B vitamins, in particular B4, B5, B7. Normative and technological documentation on technologies of sugar, marzipan, bean pastes from MSSD is developed, three patents of Ukraine on utility models were received. The estimation of economic efficiency and social effect from introduction of the developed technologies in manufacture was given. Key words: decorating semi-finished products, multifunctional confectionery pastes, mastics, sugar, marzipan, bean pastes.
