Обґрунтування технології рахат-лукуму на основі плодово-ягідної пасти з яблук, абрикосів і жимолості

This study considers the technological process of Turkish delight production using fruit and berry paste made from apples, apricots, and honeysuckle. The task addressed is to form the structure, preserve traditional organoleptic quality indicators of Turkish delight without the use of various additives, as well as increase the nutritional value, by using natural fruit and berry paste. Exploiting the natural properties of the specified raw material makes it possible to substantiate the production of a plant-based paste and introduce it into the Turkish delight technology. The study's results established that the introduction of short-term concentration at a temperature of 62…65°C enables the preservation of functional components in the paste, which is characterized by a dynamic viscosity of 320 Pa∙s, a content of non-starch polysaccharides of 3.3 g, vitamin C – 19 mg, and vitamin A – 210 mg. The introduction of fruit and berry paste into the Turkish delight recipe helps improve its quality. A decrease in humidity from 17.2% to 16.8%, an increase in titrated acidity from 1.5° to 1.7°, as well as an increase in the content of reducing substances from 22.1% to 22.6%, were noted. Structural and mechanical studies showed that the strength of the experimental sample on 1, 12, and 24 h was 21; 38; and 42 kPa, respectively, which exceeds control values (14; 32; and 38 kPa), while adhesion decreased from 1.7 to 1.5 kPa. The results confirm the effectiveness of using fruit and berry paste to produce Turkish delight with improved texture and increased nutritional value. The proposed technology opens up opportunities for making a wide range of natural confectionery products with enhanced functionality. The introduction of this technology could expand the market for environmentally friendly sweets and might contribute to integrating products with high competitiveness into production.