The thesis is aimed at studying the concentration of pectin and phenol substances in grapes and in processed grapes products as well as at assessing the expediency of making them part of recipe as a valuable raw material for new kinds of confectionery.
A promising direction is the development of technologies for confectionery products using grapes. This makes it possible to create a new range of confectionery products using natural dyes, antioxidants, enhance food and biological value.
