Mashed gooseberries using in sugar confectionery

The paper investigates the possibility of using prefabricated gooseberry, in particular mashed gooseberry varieties ‘Black drop’, growing in Kras-noyarsk region, in the manufacture of sugar confec-tionery. In connection with this important and prom-ising direction is the correction of the chemical composition of confectionery products through the use in their manufacture of the richest resource base of our region. This will not only solve the above problems, but also reduce losses, improve technical and economic performance of the enter-prise, create waste-free technologies and improve the environmental situation. The aim of this study was to determine the feasibility of developing for-mulations of new sugar confectionery products of high nutritional value, the expansion of the re-source base and the use of alternative raw materi-als. For the development of the formulation of marmalade mashed berries gooseberries in a dos-age of 15, 25, 35 % were used. In the conditions of the Department of technology of bread, confection-ery and macaroni production of the Institute of food industry of Krasnoyarsk state agrarian University the dosage of mashed gooseberry varieties "Black drop" in the recipe of marmalade jelly and deter-mined the effect of component ratios on its quality were studied. The raw materials included agar, gooseberry puree, sugar, citric acid, and molasses. The study defined organoleptic and physico-chemical parameters. Research methods of chemi-cal-technological properties of mashed gooseber-ries was carried out according to State standard of Russia R 54681-2011. The main objective indicator of the technological quality properties of potatoes is the content of pectin substances and depending on their content of the gelling ability of the semi-finished product defined by jelly breakdown device Valents. As a result of analysis of the finished products it was revealed that the product with addi-tion of 35 % gooseberry puree had the best or-ganoleptic and physico-chemical characteristics. Keywords: gooseberry, raw materials, puree, marmalade.