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Information × Registration Number 0215U001783, 0112U002839 , R & D reports Title Development of the technology for finishing of semi-finished products with the use of natural dyes popup.stage_title Head Dyshkantyuk Oksana Vladimirovna, Registration Date 18-05-2015 Organization Odessa National Academy of Food Technologies popup.description2 The paper discusses the improvement of the technology for natural colors and introduction to the technology of semi-finishing. An object of scientific research selected finishing semi-finished products for sweet dishes. The aim of the research was to obtain natural dyes from plant materials and development of technology of production and finishing of semi-finished products containing the received dietary supplement with coloring properties. In our experiments, we investigated the effect of liquor ratio, the duration of enzymatic treatment and temperature on the yield of anthocyanin pigments, the effect obtained dyes on the physico-chemical, organoleptic and microbiological characteristics of finishing jelly semi-finished product and protein-custard. The technology of obtaining of natural anthocyanin dyes from plant materials and their use in food production. The expediency of application of the obtained dyes in the production of semi-finishing. The paper discusses the improvement of the technology for natural colors and introduction to the technology of semi-finishing. An object of scientific research selected finishing semi-finished products for sweet dishes. The aim of the research was to obtain natural dyes from plant materials and development of technology of production and finishing of semi-finished products containing the received dietary supplement with coloring properties. In our experiments, we investigated the effect of liquor ratio, the duration of enzymatic treatment and temperature on the yield of anthocyanin pigments, the effect obtained dyes on the physico-chemical, organoleptic and microbiological characteristics of finishing jelly semi-finished product and protein-custard. The technology of obtaining of natural anthocyanin dyes from plant materials and their use in food production. The expediency of application of the obtained dyes in the production of semi-finishing. Product Description popup.authors Москвічова Олена Миколаївна popup.nrat_date 2020-04-02 Close