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Information × Registration Number 0219U004383, 0117U006788 , R & D reports Title The development of recipe and technology of manufacture of fillings from dairy and a mixture of dairy and fruit-berry pectin-containing raw materials for confectionery products popup.stage_title Head Pavlyuk Raisa Yurievna, Доктор технічних наук Registration Date 18-06-2019 Organization Kharkov State Academy of Food Technology and Management popup.description2 The object of the study – the technological processes of production of health-improving milk and milk-fruit and vegetable fillings for confectionery and dry breakfast cereals using as an innovation of milk raw materials (in particular, cottage cheese and rennet cheese), processed into a homogeneous mass using as an innovation mechanolysis and the use and development of new fruit and vegetable additives with a record number of biologically active substances (BAS), which contribute to improving public health.The aim of the research is to develop a formulation and technology for the production of healthful fillings from dairy and fruit and vegetable raw materials with improved consumer properties with a high content of BAS without synthetic components and food additives for further introduction into production. As an innovation in the development of formulations and technologies proposed to use as the basis of cottage cheese and rennet products (cryo - and heat-treated and fine-dispersed additives). And as enriching natural BAS, structure-formers, colorants, gelling agents proposed fine-dispersed bioadditives of fruit and vegetable raw materials. The latest work developed by the authors and the quality exceed the known world analogues.Research methods – the quality of fillings, fine-dispersed puree and fresh fruit and vegetable raw materials was determined by organoleptic, physical and chemical parameters, the content of BAS (L-ascorbic acid, b-carotene, phenolic compounds, tannins). Organoleptic, physico-chemical and chemical methods of research were used.Main part. The review of the literature data for the last 10 years concerning the range and features of the production technology of the main types of fillings from fruit and vegetable raw materials for confectionery, dry breakfast cereals, including the characteristic of fillings, depending on the method of preparation, the formulation of the concept of "thermal stability" and the classification of fillings by the nature of thermal stability. The basic requirements to fillings are considered, their main groups, types are given, the market of thermostable fillings of domestic and foreign production for confectionery and dry breakfasts is considered. The advantages and disadvantages of their use are determined, the expediency of the development of formulations and production technology of natural fillings from dairy raw materials enriched with fruit and vegetable raw materials, without the use of synthetic components and food additives is justified.The content of BAS in fine additives from fruit and vegetable raw materials (pumpkin, apricots, spinach, mushrooms, ginger) in comparison with the raw material and with analogues was studied. The expediency of application of new types of fine additives in the form of puree as prescription components for new types of health fillings for confectionery and Breakfast cereals is considered. Discusses the composition and technology of health toppings with milk and fruit and vegetable raw materials for confectionery and Breakfast cereals with the use of innovation in their production of fine puree of fruit and vegetable raw materials with record content BAS and prebiotics for cryotechnologies. The quality of new types of health-improving fillings from dairy and dairy-fruit and vegetable raw materials obtained on the basis of fine-dispersed purees, which differ from traditional fruit and vegetable fillers (jams, jams, thick spreads) with a high content of helth-improving action BAS (b-carotene, L-ascorbic acid, chlorophyll, phenolic compounds, tannins), as well as the content of natural prebiotics and thickeners – pectin substances, and can be used for immunoprophylaxis of the population of Ukraine.The results of the economic-contractual themes – developed the technology, technological scheme of production and project of technical specifications for new types of healthful fillings with milk and fruit and vegetable raw materials for confectionery and dry breakfast cereals; conducted the approbation and production testing of formulations and technologies TOV VKG "Lesnaya Skazka" in order to further their introduction into serial production.HEALTHFUL FILLINGS, INNOVATIVE TECHNOLOGY, BAS Product Description popup.authors Балабай К. С. Демидов Р. О. Дудник К. В. Котюк Т. В. Лосєва С. М. Максимова Н. П. Погарська В. В. Погарський О. С. Пономаренко Т. С. Стуконоженко Т. А. popup.nrat_date 2020-04-02 Close