FORMATION OF QUALITY OF SUGAR CONFECTIONARY PRODUCTS FROM NON-TRADITIONAL VEGETAL RAW MATERIALS
The article considers the use of non-traditional vegetal raw materials - pine cones in the production of sugar confectionery products. Characteristic of chemical composition and functional properties of pine cone is given. In the course of research, the authors obtained results characterizing the chemical composition and nutritional value of jelly marmalade and jam from pine cones, indicating a high content of vitamins of group B. Regulated quality and safety indicators of the developed products, reflected in the regulatory and technical documentation for these products, were established. The authors conducted studies to establish the shelf life of developed sugar confectionery products from pine cones based on the study of changes in the characteristics of organoleptic indicators. It has been shown that the use of pine cones for the production of jam and marmalade does not negatively affect the organoleptic properties and persistence of these products.