title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¶ÐµÐ»ÐµÐ¹Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð´ÑÐºÑÐ° Ð¸Ð· Ð¿Ð»Ð¾Ð´Ð¾Ð²Ð¾-ÑÐ³Ð¾Ð´Ð½Ð¾Ð³Ð¾ ÑÑÑÑÑ Ñ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½ÑÐ¼ Ð¼Ð¸Ð½ÐµÑÐ°Ð»ÑÐ½ÑÐ¼ ÑÐ¾ÑÑÐ°Ð²Ð¾Ð¼
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: The development of a jelly product from fruit and berry raw materials with an enriched mineral composition
Creators: name: ÐÑÑÐµÐ²Ð°, ÐÐ½Ð°ÑÑÐ°ÑÐ¸Ñ
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: 2023
Subjects: ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ð°Ð»ÑÐ³Ð¸Ð½Ð°Ñ Ð¼Ð°Ð³Ð½Ð¸Ñ
Ð°Ð»ÑÐ³Ð¸Ð½Ð°Ñ ÐºÐ°Ð»Ð¸Ñ
Ð¿Ð¾Ð»Ð¸Ð´ÐµÐºÑÑÑÐ¾Ð·Ð°
Ð¶ÐµÐ»ÐµÐ¹Ð½ÑÐ¹ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°Ñ
Ð´ÐµÑÐµÑÑÐ½Ð°Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ñ
magnesium alginate
potassium alginate
polydextrose
jelly semi-finished prod-uct
dessert products

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description: The following databases were used to perform the literature review: eLIBRARI.RU, patents.google.com, cyberleninka.ru. Statistical processing of the ex-perimental data base was carried out using the Microsoft Excel program. The paper considers the possibility of using magnesium alginate and potassium alginate as enriching additives in jelly products. The aim of the work is to develop a technology for the production of a jelly product from fruit and berry raw materials with an enriched mineral composition. The determination of the quality indicators of the jelly product was carried out on the basis of the laboratory for quality control of raw materials and finished prod-ucts of the Higher School of Biotechnology and Food Production of IBSB SPbPU. The following quality indicators were studied: total antioxidant activity, mass fraction of moisture content, ascorbic acid content, water activity index. The calculation of the chemical and energy composition was carried out by the calculation method. In the resulting product, the content of magnesium, potassium and vitamin C and dietary fiber is more than 15%, the jelly product corresponds to the declared func-tional properties. The finished product can be sold at catering establishments, in chil-drens and medical institutions. Thus, a technology for the production of a jelly product with an enriched com-position has been developed, the possibility of using potassium and magnesium algi-nates in the production of jelly products has been studied and confirmed.