FRUIT SAUCES FROM THE PRODUCTS OF SUBTROPICAL PERSIMMON
UDC 641.8:641.52 0
DZYUNDZYA O.,
postgraduate,
KyivNational Universityof Trade and Economics
FRUIT SAUCES FROM THE PRODUCTS OF SUBTROPICAL PERSIMMON
New receipts and technologies of sweet sauce based on persimmon products - powder and mashed fruit- are developed. Their organoleptic, physical-chemical, structural, mechanical and microbiological indicators are considered. Based on the research results new sauces are recommended for consumption, as well as for use in sweet dishes, pastries and ice cream decoration, dairy and other products.
FRUIT SAUCES FROM THE PRODUCTS OF SUBTROPICAL PERSIMMON
DZYUNDZYA O.,
postgraduate,
KyivNational Universityof Trade and Economics
FRUIT SAUCES FROM THE PRODUCTS OF SUBTROPICAL PERSIMMON
New receipts and technologies of sweet sauce based on persimmon products - powder and mashed fruit- are developed. Their organoleptic, physical-chemical, structural, mechanical and microbiological indicators are considered. Based on the research results new sauces are recommended for consumption, as well as for use in sweet dishes, pastries and ice cream decoration, dairy and other products.
FRUIT SAUCES FROM THE PRODUCTS OF SUBTROPICAL PERSIMMON