Scientifically based production criteria for chocolate semi-finished products using fruit and vegetable powders

Chocolate glaze consists mainly of sugar (50%) and fat (35%) and is a high-calorie semi-finished product with a high content of simple carbohydrates. The standard for glaze provides the possibility of producing chocolate glaze with fruit and vegetable components, which reduces the content of simple carbohydrates. Studied and justified the criteria for the production of chocolate glazes with different contents of fruit and vegetable powders. Analysis of the rheological parameters of chocolate semi-finished products showed that the introduction of fruit and vegetable powder instead of part of the sugar leads to a significant change in the nature of the rheological behavior of the semi-finished product. The yield strength increases from 3.4 to 12.6 Pa as the proportion of fruit and vegetable powder in the formulation increases. In order to determine the effect of the production method on changes in the yield strength of fruit and vegetable chocolate glaze, a series of experiments was carried out...