摘要：The market for jelly products based on natural raw materials is promising and is constantly expanding. For the production of gelatin jellies based on extracts from berry press residues, microwave technology was used, which made it possible to exclude the operation of swelling of gelatin for renaturation of proteins. The differentiated approach to the use of microwaves in the production of gelatin jellies influenced the technological parameters (time of heating the recipe mixture in a microwave oven; time of formation of the gelatin jellies structure upon cooling) and quality characteristics (plasticity, antioxidant activity). The absence of the gelatin swelling operation increased the microwave processing by 30-50% and the gelatin jellies structure formation time increased by 20-30%, depending on the volume of the recipe mixture for processing and the weight of the finished product. Microwave processing increased the plasticity and antioxidant activity of gelatin jellies, which depended on the type of berry press residues used for extracts. The higher the antioxidant activity values (DPPH & FRAP) of gelatin jellies were, the more their deformation values decreased. Gelatin jellies based on extract from blueberry press residues had the highest antioxidant activity and the lowest deformation values, while retaining their shape.
