Abstract
The aim of the work was to study the effect of pectin concentrate from sugar beet of the «Ardan» variety on the quality of galets made from wheat flour of the first grade. The obtained research results show that the use of pectin concentrate when kneading dough from wheat flour of the first grade improves the organoleptic and physico-chemical quality indicators of galets in comparison with samples without pectin concentrate. The best quality of galets was achieved by applying 10% pectin concentrate to the weight of wheat flour of the first grade. The study of the nutritional value and safety of galets determines the expediency and validity of the use of new types of raw materials in the production technology of galets. It was found that the nutritional and biological value of the developed galets is not inferior to the control sample, and the products obtained comply with the safety requirements of TR CU 021/2011 Technical Regulations of the Customs Union "On food safety". Based on the results obtained, a technological scheme for the production of galets using beetroot pectin concentrate is proposed. The use of low-esterified pectin in the production of galets open up wide prospects for the creation of biologically complete fundamentally new safe food products with pronounced functional properties.