Abstract
In recent years, growth in the production and consumption of chocolate dictates the need to correct composition of the popular product by enriching it with proteins, minerals and vitamins and replacing sugar with a non-carbohydrate sweetener. The article presents the results of the development of technology of chocolate with enriching ingredients based on seafood: with cucumaria powder and with the food fortifier ‟Kalmaks” based on the integumentary tissues of squid. The optimal amount of introduced concentrators is 5%, the optimal sequence of processing of the raw materials is determined. The nutritional value of the finished product and its energy value are determined. The degree of satisfaction of the daily protein requirement when consuming 100 g of chocolate is 15%, in fat 29%, in carbohydrates 11.8%, in energy 15.4%. As a result of the work, the shelf life of 50 days and the storage conditions of chocolate are set at a storage temperature not higher than 18º.
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