THE FRESH SPINACH USE IN TECHNOLOGY OF FUNCTIONAL PURPOSE JELLY
UDC 664.856
SOBCO A.,
postgraduate of Kyiv National University of Trade and Economics
THE FRESH SPINACH USE IN TECHNOLOGY OF FUNCTIONAL PURPOSE JELLY
The article offers the technology of jelly on the basis of fresh spinach and gelatinizing agent, which consists of k-carrageenan, the gum of algarroba, modified starch and sodium citrate. The vitamin and mineral composition was researched, and it proved that the use of fresh spinach as a natural source of folic acid expands the assortment of functional purpose foodstuffs.
THE FRESH SPINACH USE IN TECHNOLOGY OF FUNCTIONAL PURPOSE JELLY
SOBCO A.,
postgraduate of Kyiv National University of Trade and Economics
THE FRESH SPINACH USE IN TECHNOLOGY OF FUNCTIONAL PURPOSE JELLY
The article offers the technology of jelly on the basis of fresh spinach and gelatinizing agent, which consists of k-carrageenan, the gum of algarroba, modified starch and sodium citrate. The vitamin and mineral composition was researched, and it proved that the use of fresh spinach as a natural source of folic acid expands the assortment of functional purpose foodstuffs.
THE FRESH SPINACH USE IN TECHNOLOGY OF FUNCTIONAL PURPOSE JELLY