ОПТИМІЗАЦІЯ ТЕХНОЛОГІЇ ВИРОБНИЦТВА ІКРИ ОЗДОРОВЧОГО СПРЯМУВАННЯ З ГАРБУЗОМ

Abstract

The article analyzes the qualitative characteristics of wellness candies formed in the production conditions of limited liability company «Kherson Confectionery Factory». The recipe composition of the developed sweets in a percentage ratio and the technological scheme of their production, which does not complicate the classic production process, are reduced. Laboratory samples contain fructose, gumarabic, nuts, vanillin, cocoa and corn oil. Considering the technological properties of sugar, fructose does not have such binding properties, so gumarabic was added to the structure. The comparative characteristic of chemical composition and energy value of the developed chocolates is presented. It is indicated that the prototypes have lower energy and higher nutritional value. The analysis of proteins, fats, carbohydrates, vitamins B1, B2, B9, E, as well as seven minerals was carried out. A point scale has been developed to evaluate the organoleptic characteristics of chocolates, namely by color, texture, appearance, taste and smell. It is determined that attached to adding gumarabi с in the amount of 4% candy have the best organoleptic characteristics, and at presence increasing this component in the amount of up to 6% they are significantly worse. At the same time, it is generalized that the developed laboratory products are not inferior by quality indicators and organoleptic research to the control samples, that containing sugar and made at the specified enterprise,. The basic defects of sweets in the production of the aforementioned chocolates , the causes of their occurrence and the parameters of technological operations that prevent their appearance are summarized . Thus, the prospects for further research at limited liability company «Kherson Confectionery Factory» can be linked with sociological study of organoleptic parameters in Kherson city. Keywords: grilled candies, health nutrition, technological scheme, recipe composition, organoleptic parameters.