2408-9346Research result. Business and Service Technologies2408-934610.18413/2408-9346-2016-3-3-38-43818INTERDISCIPLINARY RESEARCH IN THE FIELD OF BUSINESSFEATURES OF LOW-CALORIE JELLY TECHNOLOGY DEVELOPMENT BASED ON POLYSACCHARIDESFEATURES OF LOW-CALORIE JELLY TECHNOLOGY DEVELOPMENT BASED ON POLYSACCHARIDESPivovarovPavel PetrovichPivovarovPavel Petrovichpcub@ukr.netKondratyukNatalia V.KondratyukNatalia V.kondratjuk_nata@mail.ruStepanovaTatiana MikhailovnaStepanovaTatiana Mikhailovnastepan_01@i.ua20162300

The article is devoted to an important problem – the lack of consumption of dietary fiber. It was found that the systems «agar – high esterified pectin» (1:1) and «low esterified pectin – egg shell powder» (1:10) respectively have a much higher sensory evaluation indicators and reduced calorific value than gelatin-based gels (3%). It was observed that the structural and mechanical characteristics of the polysaccharides systems are similar to gelatin gels. The authors determined the range of pH (3,2…3,3) in which the compositions possess stable rheological characteristics during storage (12 ... 24 hours). Based on these results, there was developed a technology of low-calorie fruit polysaccharide-based jellies and proposed a method to increase their nutritional value through the use of liquid concentrated fruit juices. Based on analysis of the sensory and structural and mechanical properties of the jelly, it was found that the use of polysaccharide mixtures of juice concentrate can be reduced by 30% without degradation of the sensory properties of the finished product, which demonstrates the economic efficiency of the development

The article is devoted to an important problem – the lack of consumption of dietary fiber. It was found that the systems «agar – high esterified pectin» (1:1) and «low esterified pectin – egg shell powder» (1:10) respectively have a much higher sensory evaluation indicators and reduced calorific value than gelatin-based gels (3%). It was observed that the structural and mechanical characteristics of the polysaccharides systems are similar to gelatin gels. The authors determined the range of pH (3,2…3,3) in which the compositions possess stable rheological characteristics during storage (12 ... 24 hours). Based on these results, there was developed a technology of low-calorie fruit polysaccharide-based jellies and proposed a method to increase their nutritional value through the use of liquid concentrated fruit juices. Based on analysis of the sensory and structural and mechanical properties of the jelly, it was found that the use of polysaccharide mixtures of juice concentrate can be reduced by 30% without degradation of the sensory properties of the finished product, which demonstrates the economic efficiency of the development

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