scholarly journals Improving the marmalade technology by adding a multicomponent fruit-and-berry paste

2021 ◽  
Vol 6 (11 (114)) ◽  
pp. 6-14
Author(s):  
Olga Samokhvalova ◽  
Kateryna Kasabova ◽  
Nataliа Shmatchenko ◽  
Aleksey Zagorulko ◽  
Andrii Zahorulko
Keyword(s):  
Mass Fraction ◽  
Dry Matter ◽  
Nutritional Value ◽  
Raw Materials ◽  
Partial Replacement ◽  
Black Currant ◽  
Reducing Substances ◽  
Improved Technique ◽  
Improved Technology ◽  
Functional Components

The necessity to optimize the nutritional value of marmalade by using physiologically functional ingredients containing vitamins, dietary fiber, minerals, and other useful substances in its composition has been substantiated. Specifically, using the multicomponent fruit-and-berry paste from apples, quince, black currant has been proposed, which is obtained by an improved technique. The technique is characterized by the rapid dehydration (30...45 s, at 50 °C) of the blended paste in a rotor plant to 28...30 % of dry matter. When studying the dependences of the effective viscosity of paste compositions on the shear rate, it was found that the paste that demonstrated the best indicators contained apple in the amount of 40 %; quince ‒ 50 %; black currant ‒ 10 %. It has been experimentally proven that the rational amount of fruit-and-berry paste is 30 % with a decrease in agar by 30 %. This makes it possible to obtain the jelly-fruit marmalade on agar with a mass fraction of moisture of 18 %, a total acidity of 10 degrees, and a mass fraction of reducing substances not more than 28 %. The products have a sweet-sour taste, with a pleasant aftertaste and the smell of black currant, rich purple color, jelly-like form, and non-tight consistency. The strength of the new samples of marmalade with a decrease in the amount of agar is 18.9 kPa, similar to that of control. The improved technology makes it possible to expand the range of "healthy products", which is achieved by the partial replacement of raw materials with a fruit-and-berry paste, which contains a significant number of physiologically functional components. This allows for an increase in the nutritional value of marmalade, as well as a decrease in the formulation amount of agar, which is expensive, by 30 %. In addition, gentle concentration modes improve the process of paste making

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

USE OF DRY EXTRACTS OF FRUIT AND BERRY RAW MATERIALS TO INCREASE THE NUTRITIONAL VALUE OF KVASSES OF FERMENTATION

2021 ◽  
Author(s):  
Е.С. КЕЛЕНКОВА ◽  
Е.Ю. ЕГОРОВА
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Nutritional Value ◽  
Raw Materials ◽  
Age Groups ◽  
Sea Buckthorn ◽  
Vacuum Drying ◽  
Black Currant ◽  
Organoleptic Characteristics ◽  
Standard Quality

Разработаны квасы брожения с использованием сухих экстрактов ягод малины, плодов черной смородины и облепихи. Исследованы экстракты плодов облепихи, ягод малины и черной смородины, полученные методом импульсно-вакуумной сушки (ООО «Вистерра», Бийск). Квасы готовили по промышленной технологии на концентрате квасного сусла. Экстракты добавляли в квас до начала брожения в дозировке от 2 до 8%. Образцы квасов с использованием экстрактов обладали приятным послевкусием, слабовыраженным плодовым ароматом. Полученные квасы характеризует высокое содержание аскорбиновой кислоты, мг/100 г, и полифенольных веществ, мг/100 мл, соответственно: контроль – менее 0,1 и 42,6; с добавлением экстракта малины 2,7 и 58,7; облепихи 6,9 и 47,7; черной смородины 4,6 и 66,2. Определено, что потребление одного стакана (200 мл) свежеприготовленного кваса с плодовым (ягодным) экстрактом позволяет удовлетворить от 100 до 150% суточной потребности в флавоноидах (85 мг/сут) и фенолокислотах (10 мг/сут), преобладающих в составе полифенольных веществ. С учетом уточненных норм МР 2.3.1.2432-08 определено, что квасы с экстрактами облепихи и смородины способны удовлетворить 10–15% физиологической потребности в витамине С взрослых и 15–45% – детей разных возрастных групп. Установлено, что добавление 6% плодово-ягодного экстракта к купажу перед брожением дает возможность вырабатывать квасы стандартного качества с оригинальными органолептическими характеристиками и повышенной пищевой ценностью. The kvasses of fermentation using dry extracts of raspberries, black currant and sea buckthorn have been developed. Extracts of sea buckthorn fruits, raspberries and black currants obtained by pulse-vacuum drying in LLC «Visterra» (Biysk) were studied. Kvasses was prepared according to industrial technology on a concentrate of kvass wort. The extracts were added to the kvass before fermentation in a dosage of from 2 to 8%. Samples of kvasses using extracts had a pleasant aftertaste, slightly pronounced fruit aroma. The resulting kvasses is characterized by a high content of ascorbic acid, mg/100 g, and polyphenolic substances, mg/100 ml, respectively: control – less than 0,1 and 42,6; with the addition of raspberry extract 2,7 and 58,7; sea buckthorn 6,9 and 47,7; black currant 4,6 and 66,2. It was determined that the consumption of one glass (200 ml) of freshly prepared kvass with fruit (berry) extract can satisfy from 100 to 150% of the daily need for flavonoids (85 mg/day) and phenolic acids (10 mg/day), which are predominant in the composition of polyphenolic substances. Taking into account the recommendations of MR 2.3.1.2432-08, it was found that kvasses with buckthorn and currant extracts can meet 10–15% of the physiological need for vitamin C in adults and 15–45% in children of different age groups. It was found that the addition of 6% fruit and berry extract to the blend before fermentation makes it possible to produce kvasses of standard quality with original organoleptic characteristics and increased nutritional value.

scholarly journals DEVELOPMENT OF RECIPTURES OF CANNED SMOTHIES MADE FROM ZUCCHINI AND FRUITS

2018 ◽  
Vol 4 ◽  
pp. 56-62
Author(s):  
Anastasiia Tokar ◽  
Liudmyla Matenchuk ◽  
Zinaida Kharchenko ◽  
Iryna Haidai ◽  
Nadiia Zahorko ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Nutritional Value ◽  
Raw Materials ◽  
Treatment Temperature ◽  
Black Currant ◽  
Plant Raw Materials ◽  
Vegetables And Fruits ◽  
Technology Of Production ◽  
Constant Interest ◽  
Acid Index

Rational nutrition for a whole year is possible with a well-established system of storage and processing of plant raw materials. Products with vegetable and fruit raw materials due to their availability and nutritional value are in demand among the population. There is a constant interest in new products with increased biological value. The preservation of ascorbic acid, the main source of which is vegetables and fruits, is also affected by the technology of production. Despite the damaging effect of the heat treatment temperature of canned products on thermolabile components, the sterilization regimes should be relaxed. To this end, it has been proposed to produce beverages from vegetables and fruits for scientifically-based recipes, which allows them to be processed at a temperature of 100 °C, as well as juices with pulp and sugar. Smoothie, made on the basis of zucchini with the addition of gooseberries and blackcurrant puree contain respectively 13.3 and 41.8 mg/100 g of ascorbic acid, have an optimal for good perception of the sugar-acid index 21,4-21,5 compared with juices from soft pulp and sugar from gooseberry and black currant, which produces industry. The latter is explained by the fact that instead of sugar syrup, natural juice from zucchini was used in the recipe.

scholarly journals Zephyr: original Russian confectionery product

2021 ◽  
Author(s):  
Irina Belova ◽  
Oksana Rudenko ◽  
Nikolay Kondratiev ◽  
Maksim Osipov ◽  
Mikhail Lavrukhin
Keyword(s):  
Heavy Metals ◽  
Capillary Electrophoresis ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Raw Materials ◽  
Confectionery Products ◽  
The Russian Federation ◽  
Retail Chains ◽  
Macro And Micronutrients ◽  
Confectionery Product

Zephyr is one of the most favorite sweets in Russia: tender and airy. So, in 2017, the share of zephyr accounted for 23.5% in the segment of sugary confectionery products in Russia, which in physical terms amounted to 251.5 thousand tons. Its popularity among consumers is facilitated by the fact that natural fruit raw materials are used in the manufacture of zephyr. The modern industrial technology of zephyr is developed on the basis of folk recipes for pastila, which was made from apples and honey as a way of preserving apples. Zephyr is a pastila type confectionery of a foamy structure, the mass fraction of fruit raw materials in which is not less than 11%, the density is not more than 0.6 g / cm3. The use of a large amount of fruit raw materials in zephyr increases the nutritional value and enriches it with macro- and micronutrients. Pectin gives additional beneficial properties to zephyr, since it is able to bind heavy metals and radionuclides. The mass fraction of pectin in zephyr is in the range from 3% to 9%, which turns zephyr into a source of dietary fiber. To preserve the unique Russian dessert, the Research Institute of the Confectionery Industry has developed a method for determining the mass fraction of fruit raw materials in pastila products based on the ratio of the mass fraction of organic acids and macronutrients, the values of which are determined using the method of capillary electrophoresis. 34 samples of zephyr presented in the retail chains of the Russian Federation were studied for compliance with the requirements of the state standard for the content of fruit raw materials. High content of fruit raw materials from 11 to 60% was confirmed for most samples.

scholarly journals The use of pumpkin crumbs in pate technology and their functional characteristics

2019 ◽  
Vol 21 (92) ◽  
pp. 23-27
Author(s):  
I. M. Basarab ◽  
U. R. Drachuk ◽  
I. S. Romashko ◽  
B. I. Halukh ◽  
I. I. Simonova ◽  
...  
Keyword(s):  
Functional Properties ◽  
Nutritional Value ◽  
Raw Materials ◽  
Meat Products ◽  
Animal Origin ◽  
Partial Replacement ◽  
Meat Industry ◽  
Functional Ingredient ◽  
Organoleptic Characteristics ◽  
Specialized Equipment

One of the priorities of the modern meat industry is the production of products that have improved consumer properties. To accomplish this task, it is necessary to involve as much as possible in industrial circulation the local raw materials of plant origin, which will be an impetus for the production of new foods with functional properties. The article deals with the partial replacement of raw materials of animal origin with pumpkin pulp as a functional ingredient in the production of pâté products. We have developed three recipes for pumpkin paste. Changes in nutritional value of the developed samples were investigated. The organoleptic characteristics and nutritional value of pumpkin pate products were determined. The use of pumpkin pulp as a functional ingredient in the technology of pate products affects the appearance, the color of the products and the composition of these products, along with other technological indicators were within the regulatory requirements. Experimentally established, that increase in the proportion of pumpkin pulp has been found to lead to an increase in mineral content and a decrease in fat content. Improvements in the functional and technological properties of experimental pâté products based on the use of pumpkin pulp have been demonstrated. Established rational replacement level of basic raw materials, which is characteristic for recipes № 3. Pâté products using pumpkin pulp as a functional ingredient is a low-calorie products. The production of combined meat products does not require additional specialized equipment and is a potential source of expansion of the domestic range of functional products. Consumption of these products gives us every reason to believe their food with significant new functional properties that meet the requirements of modern food.

USE OF FUNCTIONAL RAW MATERIALS IN THE PRODUCTION OF JELLY MARMALADE

2019 ◽  
Author(s):  
Э.Н. Крылова ◽  
Т.В. Савенкова ◽  
Н.Б. Кондратьев ◽  
Н.В. Линовская ◽  
Е.Н. Маврина
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Gelling Agent ◽  
Dietary Fibers ◽  
Molding Process ◽  
Biological Value ◽  
Optimal Ratio ◽  
Quality Of Products ◽  
Reducing Substances

Разработана технология получения желейного мармелада повышенной биологической ценности с использованием пищевых волокон. В качестве объекта исследований выбран желейный мармелад как имеющий низкую пищевую ценность, большое до 70 количество углеводов. Для обогащения изделия использовали растворимые пищевые волокна олигосахариды в виде препарата инулина в количестве 6 по массе выхода, что соответствует характеристике изделия с высоким содержанием пищевых волокон согласно ТР ТС 022/2011. В качестве студнеобразователя использован желатин в количестве 7 к желейной массе. Определено оптимальное соотношение сахара и патоки 2 : 1 соответственно. Установлено, что при добавлении инулина в количестве 6 повышается вязкость желейной массы на 0,7 Па с, что не затрудняет процесс формования количество редуцирующих веществ увеличивается на 0,4, что не ухудшает качества изделий. Доказана возможность использования препарата инулина для обогащения желейного мармелада пищевыми волокнами и получения изделий функциональной направленности. The technology of obtaining jelly marmalade of increased biological value using dietary fibers has been developed. As an object of research, jelly marmalade was chosen as having a low nutritional value and a large amount of carbohydrates up to 70. For the enrichment of the product, soluble dietary fibers oligosaccharides in the form of the preparation of inulin were used, in the amount of 6 by weight of the yield, which corresponds to the characteristics of the product with a high content of dietary fibers according to TR CU 022/2011. Gelatin in the amount of 7 of the jelly mass was used as a gelling agent. The optimal ratio of sugar and molasses 2 : 1, respectively, determined. It was found that the addition of insulin in an amount of 6 increases the viscosity of the jelly mass by 0,7 Pa s, which does not complicate the molding process. Also, the number of reducing substances increases by 0,4, which does not worsen the quality of products. The possibility of using the preparation of inulin for the enrichment of jelly marmalade by dietary fibers and the production of functional products has been substantiated.

scholarly journals Development of technology for the production of poultry prophylactic products (roll, baked from chicken meat with broccoli cabbage)

2018 ◽  
Vol 80 (3) ◽  
pp. 307-311
Author(s):  
Z. I. Lavrenova ◽  
N. E. Nazarova
Keyword(s):  
Economic Efficiency ◽  
Mass Fraction ◽  
Raw Materials ◽  
Control Sample ◽  
Chicken Meat ◽  
Raw Material ◽  
Poultry Meat ◽  
Partial Replacement ◽  
Meat Production ◽  
Bright Green

In the article results of researches on development of compounding and technology of manufacture of a new kind of meat production of functional purpose from poultry meat with partial replacement of meat raw material by a vegetative component – cabbage broccoli are resulted. As a result of the conducted studies and calculations, data were obtained on the indicators of quality and safety, food and energy value, economic efficiency of the production of a roll baked from chicken meat with broccoli cabbage. The addition of broccoli in the production of a roll of chicken meat contributed to the formation of an unusual figure of a roll on a cut: the light pink color of the meat and the bright green color of the broccoli cabbage. Experimental batches of roulet baked from chicken meat were produced by replacing meat with broccoli in the recipe as follows: sample No. 1 – replacement of meat raw material with broccoli 10.0%, sample No. 2 20.0%, No. 3 – 30.0% respectively. When the replacement of meat raw material with broccoli cabbage is increased, the content of fat mass fraction is significantly reduced from 19.0% (control sample) to 11.0% (sample No. 3). There is also a decrease in the protein content from 17.0% in the control sample to 11.0% in sample No. 3, as well as an increase in the mass fraction of carbohydrates from 0 (control sample) to 1.8% (sample No. 3). All examined samples of a roll baked from chicken meat with broccoli cabbage meet the requirements of regulatory documents on microbiological indicators. The results of calculations of the economic efficiency of the production of control and experimental samples of baked rolls from chicken meat indicate that it is economically most feasible to produce a roasted chicken roll with the addition of broccoli in the amount of 30% to the mass of unsalted raw materials.

Technological assessment and requirements for quality indicators of Jerusalem artichoke and chicory for processing into inulin and its derivatives

2021 ◽  
pp. 86-91
Author(s):  
Татьяна Сергеевна Пучкова ◽  
Василий Аркадьевич Бызов ◽  
Дания Мустафиевна Пихало ◽  
Оксана Михайловна Карасева
Keyword(s):  
Quality Indicators ◽  
Mass Fraction ◽  
Dry Matter ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Hot Water ◽  
Raw Material ◽  
Carbohydrate Composition ◽  
Enzyme Preparations ◽  
Hydrolysis Of

Исследования по разработке требований к показателям качества топинамбура и цикория проведены с использованием отечественных и импортных сортов топинамбура из Костромской обл. (ООО «ВИВА»), цикория из Московской обл. (ООО «Современник») урожая 2017-2018 гг. Исследуемые образцы были проанализированы на показатели качества: массовая доля сухого вещества в соке, стружке; углеводный состав экстракта, полученного горячей водной диффузией стружки топинамбура или цикория; углеводный состав в пересчете в г/на 100 г инулинсодержащего сырья. Установлено, что свежеубранные клубни топинамбура содержат 14-19 % углеводов, в том числе 12-17 % инулина, 1,0-1,6 % ди- и моносахаридов; корнеплоды цикория - 17-19 % углеводов, в том числе 15-17 % инулина, 1,0-2,4 % ди- и моносахаридов. В результате разработаны требования к инулинсодержащему сырью для переработки на инулин: массовая доля сухого вещества в клубнях топинамбура и корнеплодах цикория - не менее 22 %, массовая доля инулина - не менее 14 %, массовая доля ди- и моносахаридов - не более 2 %. Разработана принципиальная универсальная технологическая схема переработки инулинсодержащего сырья на инулин и его производные - олигофруктозу и фруктозный сироп. Определены технологические режимы проведения непрерывной диффузии из стружки сырья: температура 80…85 °С, продолжительность процесса - 1 ч, величина гидромодуля - 1:2. Разработаны методы очистки инулинсодержащего экстракта: кислотная коагуляция, очистка активным углем, двухступенчатая ионообменная очистка по схеме К1+А1+К2+А2. В результате очистки примеси сиропа снижаются в десятки раз: цветность - не более 0,5 ед. опт. пл.; массовая доля протеина - не более 0,5 %; золы - не более 0,2 %. Для получения олигофруктозы или фруктозного сиропа предложено проводить неполный или полный гидролиз очищенного сиропа с использованием ферментных препаратов инулиназы компании «Новозаймс» (Дания). Определены оптимальные условия гидролиза инулина для получения олигофруктозы: Т=55…58 °С; рН 4,7-5,2; СВ=19-20 % при продолжительности 22-24 ч и дозировке препарата 0,3-0,4 ед. INU/г СВ. Разработанная технология позволит создать отечественные продукты рационального оздоровительно-профилактического, диетического и диабетического назначения для функционального питания населения. Studies on the development of requirements for the quality indicators of Jerusalem artichoke and chicory were carried out using domestic and imported varieties of Jerusalem artichoke from the Kostroma region. (LLC «VIVA»), chicory from the Moscow region. (LLC «Sovremennik») harvest 2017-2018 The samples under study were analyzed for their quality indicators: mass fraction of dry matter in juice, shavings; carbohydrate composition of the extract obtained by hot water diffusion of Jerusalem artichoke and chicory; carbohydrate composition in terms of g / per 100 g of inulin-containing raw materials. It was found that freshly harvested Jerusalem artichoke tubers contain 14-19 % carbohydrates, including 12-17 % inulin, di- and monosaccharides 1,0-1,6 %; chicory roots 17- 19 % carbohydrates, including 15-17 % inulin, 1,0-2,4 % di- and monosaccharides. As a result, requirements were developed for inulin-containing raw materials for processing into inulin: mass fraction of dry matter in Jerusalem artichoke tubers and chicory root crops - at least 25 %; mass fraction of inulin - not less than 14%; mass fraction of di- and monosaccharides - no more than 2 %. A basic universal technological scheme for processing inulin-containing raw materials into inulin and its derivatives - oligofructose and fructose syrup has been developed. The technological modes of continuous diffusion from raw material chips were determined: temperature 80…85 °С, process duration - 1 h, hydromodule value - 1:2. Methods for purification of inulin-containing extract have been developed - acid coagulation, purification with active carbon, two-stage ion-exchange purification according to the scheme K1 + A1 + K2 + A2. As a result of purification, syrup impurities are reduced tenfold: color - no more than 0,5 units. wholesale pl.; mass fraction of protein - no more than 0,5 %; ash - no more than 0,2 %. To obtain oligofructose or fructose syrup, it is proposed to carry out incomplete or complete hydrolysis of purified syrup using inulinase enzyme preparations from Novozymes (Denmark). The optimal conditions for the hydrolysis of inulin to obtain oligofructose have been determined: T=55…58 °С; pH 4,7-5,2; DM=19-20% with a duration of 22-24 hours and a dosage of the drug 0,3-0,4 units. INU/g DM. The developed technology will make it possible to create domestic products of rational health-improving, preventive, dietary and diabetic nutrition for the creation of functional nutrition products for the population.

scholarly journals PRESERVING ABILITY OF BACILLUS SUBTILIS DURING GATHERING OF FLATTENED MOIST CORN GRAIN

2017 ◽  
Vol 25 ◽  
pp. 57-62
Author(s):  
N. О. Kravchenko ◽  
S. P. Chumachenko ◽  
M. H. Perederiy
Keyword(s):  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dry Matter ◽  
Nutritional Value ◽  
Ammonium Carbonate ◽  
Raw Materials ◽  
Chemical Preservative ◽  
Microbiological Parameters ◽  
Corn Grain

The study of the influence of Bacillus subtilis 44-p on the chemical composition, nutritional value and microbiological parameters of preserved flattened moist corn grain. Using B. subtilis 44- p, the contents of lactic acid bacteria at day 70 of preservation was 5.6 x 106-6.0 x 106 CFU, which is 35.7-40 % higher than the corresponding control parameter. The contents of butyric acid bacteria in samples from B. subtilis 44-p at day 70 of preservation decreased to 0.3 x 106-0.5 x 106 CFU relative to control, where their number was 1.2 x 106 CFU. The use of B. subtilis 44-р facilitated decrease of contents of micromycetes in the raw materials by 90-95 % compared to control. Upon the use of B. subtilis 44-p in the flattened moist corn grain, contents of the raw protein increased by 0.24-0.25 %, crude fiber – by 0.51-0.57 % compared to the results obtained upon the use of chemical preservative – ammonium carbonate (AC), where this parameter decreased by 0.23 % relative to control. Losses of dry matter were at the level of 1.15-1.5 % (in the control – 1.8 %). It was established that the use of B. subtilis 44-p stimulates the development of lactic acid bacteria and inhibits the growth of unwanted microorganisms in the preserved mass, facilitates the accumulation of lactic acid, ensuring retention of the feed nutritional value.

scholarly journals The technology of functional bakery cookies with fructose and food fibers

2021 ◽  
pp. 143-151
Author(s):  
A. Antonenko ◽  
Y. Bosak ◽  
M. Goloburda ◽  
K. Dmitruk ◽  
S. Kazakevich ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Glycemic Index ◽  
Wheat Germ ◽  
Nutritional Value ◽  
Functional Foods ◽  
Raw Materials ◽  
The Body ◽  
Partial Replacement ◽  
Organoleptic Evaluation ◽  
Low Glycemic Index

In Ukraine, the number of socially conditioned diseases, such as diabetes and obesity, has increased sharply in recent years, which is influenced by excessive consumption of easily digestible carbohydrates. The most important factor in the health of the population is nutrition and intensity of lifestyle. The human diet should include fiber, hemicellulose, pectin, gums, which are physiologically important components of food that prevent many human diseases, including due to deteriorating environmental conditions, increasing the number of stressful situations, reduced immunity to many pathogens diseases. The quality and technology of flour confectionery depends on the quality and functional properties of raw materials. Products of processing cereals, fruits and vegetables are sources of physiologically necessary for the functioning of the human body proteins, vitamins, minerals and dietary fiber. The development of functional foods with high nutritional value and the creation of ways to improve the structure of nutrition in general will affect the further development of technologies for foods with high nutritional value and low glycemic index. It is possible to prevent a rapid increase in blood glucose levels through the use of raw materials enriched with dietary fiber. The main problem in our country is to provide the population with useful food products that meet the physiological needs of the body and ensure physical health and active work. The article considers the topicality and development of technologies of functional shortbread cookies with low glycemic index using fiber and fructose. Organoleptic, technological and physicochemical studies were conducted, which proved the feasibility of replacing wheat flour and sugar in the developed technology. In the process of technological development, taking into account the organoleptic evaluation, a prototype was selected and the technology of shortbread cookies "Crispy" with partial replacement of flour and sugar with fiber and fructose, respectively. In determining the rational concentration of fiber and fructose in the partial replacement of flour and sugar in the technology of shortbread cookies, technological processing of recipes and studied the organoleptic characteristics of the model compositions. The quality of finished culinary products is characterized by organoleptic, physicochemical, biological and microbiological indicators, and a comprehensive quality indicator is used for the overall assessment. Calculating the quality indicators of shortbread cookies "Crispy", the following indicators were selected: organoleptic evaluation, content of proteins, fats, carbohydrates, mineral and vitamin composition, dietary fiber and energy value. According to the results of the research, the technology of functional shortbread cookies with high content of dietary fiber, reduced amount of mono- and disaccharides was developed. The developed confectionery can be recommended for food in the daily diets of people working in heavy industry, living in environmentally contaminated areas and all segments of the population, as well as to meet consumer demand for functional foods. Social efficiency is to expand the range of low-sugar flour confectionery using the sweetener fructose and wheat germ fiber. Key words: technology, nutritional value, confectionery, functional cookies, fiber, wheat germ, grape seeds, fructose.

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