The development of the dragee with using semi-finished products from sea-buckthorn

Raw material resources of sea-buckthorn in natu-ral zone of Krasnoyarsk and valuable properties of its fruits represent great interest for the creation of new types of confectionery balanced according to the maintenance of separate elements. Fruits of sea-buckthorn contain a set of valuable biologically active agents, macro- and microelements. The research objective was the development of the compounding of dragee with use of seabuckteaf. The tasks were to establish the quantity and conditions of introduction of seabuckteaf in dragee; to investigate the products on compliance to quality indicators; to carry out com-parative assessment of nutrition value of developed product with the control. The dragee compounding with seabuckteaf was developed. The seabuckteaf was added to the product at the stage of preparation of semi-finished product for pelleting, replacing apple subcooking. It was established that in ready dragees with addition of seabuckteaf there was orange color-ing excluding the use of chemical dye. With increas-ing in the dosage of sea-buckthorn semi-finished product from 40 to 80 % there was more expressed taste and scent of sea-buckthorn. At introduction of seabuckteaf over 60 % organoleptic indicators of the quality of the product changed, products surface be came rough, the appearance of the product wors-ened. The calculation of nutrition value showed that in cooked product the amount of calcium and magne-sium and also the content of B1, B2, PP and C vita-mins considerably increased.