The use of a food additive based on Stevia Rebaudiana Bertoni components in the production of confectionery

The article proposes an analysis of research work on the use a food additive based components Stevia Rebaudiana Bertoni plant in production confectionery product. substitution sugar with sweetener “Stevioside” amount 10 % and 30 did not significant-ly affect organoleptic characteristics finished product, however, at 50 substitution, mild bitter taste herbal odor were observed, which was inherent this high concentra-tions. There also bursts biscuit semi-finished product its greater crumbling substitution. According to results work, roll “Ste-vioside” most optimal one. introduction any way such in-dicators as layer thickness, moisture content, dry matter content. All them corresponded GOST 14621-78. Based experiments carried out, it is recommended substitute when producing “Spring” roll, allows increase produced by reducing technological process will level profitability.