Innovative Technology of Confectionery Using Sea Buckthorn Puree

Topicality. The creation of new products and improvement of existing technologies is a perspective direction of the research now. The use of the regional plant materials to increase biological value and improve the rheological and organoleptic properties of food products without the use of artificial improvers is a topical area of research. The pastry and the sweet dishes be­long to the category of the daily consumption’s products. Their demand is constantly increased.

The purpose and methods. The aim of the article was the use of mashed sea-buckthorn in the production of oatmeal cookies and marmalade. The effect of plant materials on the phys­ico-chemical and organoleptic indicators of finished products was researched. The chemical, physico-chemical methods of research were used tostudy the quality of the raw materials and the finished products with using of modern instruments and equipment, computer technology.

Results. The use of mashed sea-buckthorn gives possibility to improve the organoleptic, physico-chemical and structural-mechanical properties of the finished products. The new technology of oatmeal cookies and marmalade was developed. The finished products were characterized by high quality and recommended to implementation for the restaurant business.

Conclusions and discussion. The feasibility of use the sea buckthorn processing products in oatmeal and marma­lade technology has been confirmed by research. The new products with desirable properties al­low them to be used to prevent and normalize the functioning of the human body. The prospects of further studies are to improve food technology with an integrated use of the raw materials to create functional products enriched with natural biologically active substances.