Determination of the comprehensive indicator of pastille with the use of multi-component fruit-berry paste

The object of research in this work is the technology pastille with addition multicomponent fruit and berry paste. Pastille are becoming more popular world for all segments population. Usually, main ingredients their manufacture raw materials, a structurant egg white, therefore, products contain practically no fat have low calorie content. It proposed to replace 75 % traditional applesauce recipe paste made from apples, cranberries, hawthorn. was found that such composition makes it possible obtain an increased content pectin substances, ascorbic acid, polyphenols, including anthocyanins, catechins flavonols. aimed at studying application principles qualimetry determine complex indicator quality For this, organoleptic physicochemical indicators developed were taken previous studies chemical determined biologically active substances calculated relative average daily human need. new increases 1.7 times satisfies need by 18.2 %. acid 4.2 higher, which 20.5 need, polyphenols 3.2 higher – 579.0 data obtained make consider product functional. next step qualimetric method. complete disclosure properties, structure has been «tree properties». Thus, comprehensive assessment control sample corresponds «good» (0.66), while integrated «very good» (0.98). On basis organoleptic, products, established paste, taking into account group indicators, 48 compared control.