Bokovets S. Improvement of the technology of jelly bars using honey and sesame flour

The dissertation on competition of a scientific degree of the doctor of philosophy of branch of knowledge 18 - "Production and technologies" on a specialty 181 - "Food technologies". Sumy National Agrarian University of the Ministry of Education and Science of Ukraine, Sumy, 2023. The dissertation is devoted to the scientific substantiation and improvement of the technology of jelly bars using honey and sesame flour. Improving food products is a constant task in the food industry, aimed at meeting the growing needs of consumers regarding the quality, taste properties and usefulness of products. One of the popular areas of improvement is the development of new recipes and technologies for the production of sweet snacks, in particular such as bars. The purpose of the dissertation is to improve the technology of jelly bars using honey and sesame flour to obtain a new finished product that does not require the addition of sugar and can be stored for a long time. At the same time, the quality of the product, its nutritional value and the price are improving, which satisfies the needs of a diverse audience of consumers, including those who pay special attention to a healthy way of eating. In the first section, the results of the analysis of modern technologies and the prospects for the development of the production of bars are presented. The theoretical aspects of the use of structure formers in the technology of bar housings are considered. The analysis of modern technologies and prospects for the development of bar production confirms the importance of researching polysaccharides as potential structure formers in bar production technology. The prospects of using cereals and fruits in combination with structure-forming polysaccharides in the technology of bars are also outlined. In the second chapter, a detailed plan of analytical and experimental research is developed, aimed at the development and scientific substantiation of the technology for the production of jelly bars using honey and sesame flour. In this plan, the interrelated stages of the analysis of scientific data, justification of the recipe composition and technological process were defined. The subjects and materials of the research are defined. For the assessment of physicochemical, rheological, organoleptic and microbiological indicators, a selection of appropriate research methods was carried out. In the third chapter, through theoretical and experimental research, innovative approaches to the development of a new product were determined, and a study of the strength of polysaccharide hydrogels with the addition of schlycerin was conducted. A study of the dynamic viscosity of the filling for the production of jelly bars was conducted. It was found that the addition of 0.3% glycerol to the agar-based solution increases its viscosity by promoting the formation of more intermolecular hydrogen bonds that interact with the agar. In addition, a study of agar hydrogels in combination with honey and sesame flour was carried out by the method of differential scanning calorimetry for the production of bars, as well as thermogravimetric analysis of these hydrogels. The IR spectra of the components of the jelly bar using honey and sesame powder were studied. The analysis of IR spectra during the gelation process in the binary solvent water-glycerin confirmed the presence of additional interactions between the agar-based structuring agent and the proposed recipe components, such as honey and sesame flour. The fourth chapter is devoted to the detailed substantiation and development of the recipe composition and technological scheme for the production of jelly bars using honey and sesame flour, as well as the study of changes in their quality indicators during storage. An analysis of the properties of sunflower honey and sesame flour was carried out in order to determine their influence on the characteristics of the finished product. The description presents the features of the technological process of manufacturing jelly bars using honey and sesame flour. The result is a developed recipe and technological scheme for a new product. The nutritional, biological value and safety indicators of the new jelly bar were also calculated. In the fifth chapter, the regression analysis and optimization of the physicochemical properties of the agar-based gel system for the production of jelly bars are presented.