title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÐºÐ¸ÑÐµÐ»ÐµÐ¹ Ñ ÐºÑÑÐ¾Ð±Ð¾Ð¼ Ð´Ð»Ñ Ð±Ð¾Ð»ÑÐ½ÑÑ ÑÐ°Ñ Ð°ÑÐ½ÑÐ¼ Ð´Ð¸Ð°Ð±ÐµÑÐ¾Ð¼ Ð²ÑÐ¾ÑÐ¾Ð³Ð¾ ÑÐ¸Ð¿Ð°
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of technology of jelly with carob for patients with type II diabetes mellitus
Creators: name: ÐÐ°Ð²ÑÐ¸Ð»ÐµÐ½ÐºÐ¾, ÐÐ¸Ð»Ð°Ð½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2022
Subjects: ÐÐ¸Ð³Ð¸ÐµÐ½Ð° Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
ÐºÐ¸ÑÐµÐ»Ñ
ÑÐ»Ð°Ð´ÐºÐ¾Ðµ Ð±Ð»ÑÐ´Ð¾
Ð¶ÐµÐ»Ð¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ðµ ÑÐ»Ð°Ð´ÐºÐ¾Ðµ Ð±Ð»ÑÐ´Ð¾
ÐºÑÑÐ¾Ð±
Ð·Ð´Ð¾ÑÐ¾Ð²Ð¾Ðµ Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ
ÑÐ°Ñ Ð°ÑÐ½ÑÐ¹ Ð´Ð¸Ð°Ð±ÐµÑ.
jelly
sweet dish
gelled sweet dish
carob
healthy food
diabetes mellitus

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description: The topic of the final qualifying work: "Development of technology of jelly with carob for patients with type II diabetes mellitus". This work is devoted to the development and justification of the technology of jelly with carob for patients with type 2 diabetes mellitus. Tasks that were solved during the study: 1. Study of the chemical composition and technological characteristics of carob in order to substantiate the possibility of its use in the production of sweet gelled dishes. 2. Development of assortment, recipe and technology of jelly with carob. 3. Conducting a study of the quality indicators of finished products according to organoleptic and physico-chemical indicators. 4. Development of technical and technological documentation for jelly with carob for production in specialized workshops. In the course of research, optimal ratios of components in the formulations of milk jelly with carob, erythritol and a new generation thickener guar gum were found. The range of experimental milk jelly with carob includes samples with full or partial replacement of cow's milk with alternative plant species: soy milk, walnut milk. The samples with carob had an original caramel flavor and a soft caramel-chocolate rich taste. The calculation of the nutritional value of experimental jelly is made. The chemical composition of the prototypes confirms their functional orientation. An assortment of jelly has been developed for patients with type 2 diabetes mellitus.