Content of dietary fiber in confectionery products

The article presents experimental data on the content of dietary fiber in confectionery industry products: raw materials for production products, chocolate, cookies, marshmallow, marmalade, candy, halva, iris. We investigated 30 samples materials, 10 kinds 9 different 20 candies and marshmallows marmalade. Of particular interest were non-traditional this industry, such as boiled carrots, zucchini, beets, ground roasted rye, wheat germ flour. Candies, candied fruits purees have been produced basis these materials. In carrot jelly amount (FV) was - 1.2%. with orange jam number PV 5.0%; only 4.8%. Candies "Children's" boiling SP 1.74%. carrots 5.2%, mashed potatoes "Solnechnoye" 1.3%. fried rye 13.8%, rye-based "Golden Bells" 6.38%, sweet platters 3.2%. As results analysis showed that depends strongly recipe products. So ranged from 5.7% (chocolate "President", "Rot Front") to 13.84% porous "Slava"), halva chocolate 1.43%, "Friendship" 1.91% tahin 5.82%. a waffle pro-layer 3.96% ("Little Red Riding Hood") 9.8% ("Golden Rooster" "Bear Flying Bear"). without wafer filling 0.6% ("Citron", "Autumn Waltz") 7.0% ("Tretyakovskaya Gallery", "Yasnaya Polyana")