ТЕХНОЛОГІЧНІ АСПЕКТИ РОЗШИРЕННЯ АСОРТИМЕНТУ ТУРЕЦЬКИХ СОЛОДОЩІВ ШЛЯХОМ ВИКОРИСТАННЯ РЕГІОНАЛЬНОЇ СИРОВИНИ (Technological Aspects of Expansion of Assortment of Turkish Sweetnesses Are By The Use of Regional Raw Material)

<jats:p>&lt;b&gt;English Abstract:&lt;/b&gt;  &lt;br&gt;Today, the popularity of oriental sweets is obvious and indisputable, which creates the basis for their research in order to provide the functional properties necessary for the consumer. The purpose of this study is to improve the recipe of Turkish sweets and analyze the technological process of its production using the example of "shekerpare" cookies. In the article, a brief historical excursion on the origin and distribution of oriental sweets, their assortment and classification, peculiarities of the recipe and technology of the classic Turkish shekerpare is presented, the recipe of the improved product is presented and the technological process of its production is analyzed. The expediency of introducing cherry juice into the recipe of sherbet is substantiated, its functional properties are emphasized. A technological method for making cherry shekerpare has been developed. On the basis of the study of the nutritional value of the developed product and its comparison with the classic shekerpare, conclusions were drawn regarding the peculiarities of its consumption by the predicted consumer, the reduction of the production cost, and therefore, the increase of its competitiveness due to the replacement of almonds with walnuts, and lemon juice in the composition of sherbet with cherry juice</jats:p>