Improvement of recipe of pastille confectionery with the use of chicory and jerusalem artichoke

It is proposed to strengthen the position of pastille products in domestic market by expanding range and increasing production dietary diabetic products. The confectionery sweets on Ukrainian has been studied. data research violations norms among population consequences these are analyzed. functional-technological potential sugar substitution for inulin-containing raw materials masses order create a functional product revealed. A comparative characterization chemical composition chicory Jerusalem artichoke powders carried out. choice powder due content slowly digestible carbohydrates that do not cause hyperglycemia patients with type 2 diabetes justified. recipe preparation fruit-based use improved obtain increased nutritional biological value. Rational ratios prescription ingredients creating satisfactory, organoleptic quality indicators have established. uses ingredients: banana, apple, pear powder. Organoleptic new product, namely odor, taste, color, shape, surface, were determined method scoring. optimal system (prescription ingredients) "apple - banana powder" 23: 73: 4 experimentally study effect pastry blood made. There was decrease diabetes. food obtained following advantages providing diabetics safe does raise levels short term lowers it long term.