USE OF HERBAL RAW MATERIAL FOR SUGAR CONFECTIONERY PRODUCTION

One of the drawbacks of sugar confectionery is their low physiological value, almost complete absence of essential micronutrients. Creating confectionery fortified with vitamins, macro- and microelements is one of the most urgent tasks of food engineers. In this connection, the aim of the research was to study the possible use of hydropectin obtained from the fruits of wild crops (hawthorn, wild rose and sea buckthorn) and phytoextracts of herbs (nettle, chamomile, mint) in the technology of sugar confectionery for therapeutic and prophylactic purposes. The study turned to conventional research methods (organoleptic and physico-chemical), the results of which were subjected to mathematical treatment. The research resulted in the development of the hydropectin producing technology from fruits of wild crops. Fractional composition, analytical and physico-chemical characteristics of pectin substances of medicinal raw materials, organoleptic, physico-chemical and rheological characteristics of the jelly mass were also determined. Based on the obtained results, the technology and normative-technical documentation for the production of marmalade «Jagodnyj», «Fito», «Vesennij» with phytoextracts have been justified and developed. This allows production of mass consumption goods with high nutritional value and improved organoleptic characteristics intended for functional nutrition to be obtained.