Now confectionery production develops very dy-namically. The demand for confectionery production grew from 9 to 11 kg a year per person in recent years; the requirements of consumers to the quality of finished products are higher and higher every year. Due to such current situation actual direction is the development of new confectionery with the use of local vegetable and nonconventional types of raw materials of our region. It will allow not only to expand the range, but also to increase the product value, and also technical and economic indicators of the enter-prise due to the reduction of losses and creation of waste-free technologies. The work purpose was studying of possibility of development of flour confec- tionery products of raised nutrition value for the ac-count of introduction of semi-finished products from nonconventional raw materials, or partial replacement of the main raw materials with vegetable, possessing rich vitamin and mineral structure. Berries of goose-berry contain rather large amount of cellulose and pectin substances, oligo-and the monosaccharides, organic acids, leucoanthocyanins, tannins, catechins, carotinoids, coloring and nitrogen-containing sub-stances. Mineral substances of gooseberry are pre-sented by potassium, sodium, calcium, magnesium, etc. From microcells in gooseberry are available: zinc, iodine, fluorine, molybdenum, manganese. The powder received from gooseberry possesses high resistance in storage time increasing its resource potential.
nutrition value, gooseberry, powder, recipe, range, pastries, quality, dosage
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