Improvement of Turkish delight production technology using a developed multi-component fruit and vegetable paste

The object of this study is the technology Turkish delight production based on fruit and vegetable paste with a high content physiologically functional ingredients. chemical composition has been optimized by introducing As source ingredients, it was proposed to use multicomponent from apples, quince, pumpkins, made in an improved way. technique characterized concentrating rotary evaporator for 30...42 s at temperature 60...63 °C under conditions preheating purée 50...52 °C. dependence effective viscosity shear rate samples pastes determined found that best indicators formulation ratio raw materials: apple – 30 %; quince 50 pumpkin 20 %. resulting good organoleptic properties dietary fiber, ascorbic acid, polyphenolic compounds. It established addition developed provides product characteristics. Namely, sweet-sour taste pleasant smell rich yellow-orange color, gelatinous, slightly viscous consistency, proper shape clear contour. Also, reduces amount starch % while strength value τ=38 kPa. could expand range "healthy products" increased nutritional value. In addition, modes concentration make possible organize process using energy-saving equipment.