SUBSTANTIATION OF FORMULAS OF ENRICHED SUGAR-CENTERED DRAGÉE
The development of competitive functional foods based on local raw materials is the actual direction of the food industry development in the region. The possibility of enrichment of sugar-centered dragée with raw components of plant origin has been investigated. It has been revealed that when changing the sugar-centered dragée recipe associated with the introduction of the dry plant extracts there happens a change of functional and technological properties of the dragée at the stage of production and creation of new consumer properties of the finished products. The optimum ratios of plant extracts in the recipe of the given dragée taking into account sensory and physico-chemical qualities of finished products have been established. Varying doses of plant extracts based on their mutual influence will allow obtaining sugar-centered dragée with necessary technological properties and finished products of the required quality.