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UDC 664.849.014		DOI: https://doi.org/10.31617/tr.knute.2020(35)10
Mykhailo KRAVCHENKO,   E-mail: Ця електронна адреса захищена від спам-ботів. вам потрібно увімкнути JavaScript, щоб побачити її. ORCID: 0000-0003-1425-563Х		Doctor of Technical Sciences, Professor, Head of the Department of Technologies and Organization of Restaurant Business,  Kyiv National University of Trade and Economics 19, Kyoto str., Kyiv, 02156, Ukraine
Larysa RYBCHUK,   E-mail: Ця електронна адреса захищена від спам-ботів. вам потрібно увімкнути JavaScript, щоб побачити її. ORCID: 0000-0002-6282-7295		postgraduate student at the Department of Technologies and Organization  of Restaurant Business,  Kyiv National University of Trade and Economics 19, Kyoto str., Kyiv, 02156, Ukraine
Myroslava PEREPELYTSYA,    E-mail: Ця електронна адреса захищена від спам-ботів. вам потрібно увімкнути JavaScript, щоб побачити її. ORCID: 0000-0002-0390-0720		Candidate of Technical Sciences, Associate Professor  at the Department of Technologies and Organization of Restaurant Business, Kyiv National University of Trade and Economics 19, Kyoto str., Kyiv, 02156, Ukraine

CHEMICAL COMPOSITION OF CONFECTIONERY BEAN PASTES

Background. Supplying consumers with high-quality products of increased nutritional and biological value remains an urgent problem today.
This work aims to study the chemical composition of model compositions of bean pastes with milk dry demineralized whey (MDDW).
Materials and methods. The nutritional and energy value of the model compo­sitions of bean pastes was determined by the calculation method of the actual content’s indicators. The amino acid content was determined on the T 339 analyzer, the vitamin content estimated according to standard methods, and the mineral content determined on the ElvaX-med.
Results confirm the high nutritional value of the developed bean pastes based on MDDW. Protein content 9.8–10.3%. According to the results of the carbohydrate composition analysis, it was noted sucrose content, starch, and dietary fiber decrease, by 1.3–1.5 times compared with the control, and a corresponding content of lactose increases to 10–15 % of the total carbohydrate composition.
The energy value of the developed bean pastes is 1.6 times lower than in the con­t­rol. The developed bean pastes used as finishing semi-finished products have signi­ficant advantages over other plastic confectionery masses. It was found that the energy valueof the developed bean pastes is 2.7 times lower than sugar pastes and 4.1 times lower than marzipan.
The biological value of the proteins in model formulations of bean pastes with MDDW increased by 1.7 times compared to bean pastes made by using traditional techniques.
Significant advantages in terms of the content of minerals in bean pastes with MDDW in comparison with the control were established. The concentration of MDDW in 10-30% allows increasing the K content in bean pastes by 2.5 times, Ca – 7 times, Mg – 3 times,Na – 14 times, P – 3 times, I – 3.5 times. The vitamin composition of bean paste with MDDW is supplemented with vitamins C, B₁₂, B₇, B₄, the content of B₅ increases 3 times, B₂ – 4 times.
Conclusion. The developed technology of bean pastes based on MDDW allows producing high-quality low-calorie finishing semi-finished products for confectionery products. Research results confirm their high nutritional and biological value.
It has been experimentally confirmed that MDDW at a concentration of 10–30% in a bean paste formulation can significantly improve the mineral and vitamin composition.
Keywords: finishing semi-finished products, bean paste, dry demineralized whey, nutritional value, biological value, energy value.

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