NUTRIENT VALUE OF FLOUR CONFECTIONARIES WITH SOYA LECITHIN
UDC 664.68
PERESICHNA S.,
candidate of technical sciences, associate professor of Kyiv National University of Trade and Economics
NUTRIENT VALUE OF FLOUR CONFECTIONARIES WITH SOYA LECITHIN
The reasonability of soya lecithin use in manufacturing of flour confectionaries with functional purpose has been substantiated. The new technology has been developed. The quality of such indicators as organoleptic evaluation, fat content, content of unsaturated fat acids, phospholipids, vitamins and caloric content have been researched. The obtained quality models show the advantages of confectionaries with soya lecithin.
NUTRIENT VALUE OF FLOUR CONFECTIONARIES WITH SOYA LECITHIN
PERESICHNA S.,
candidate of technical sciences, associate professor of Kyiv National University of Trade and Economics
NUTRIENT VALUE OF FLOUR CONFECTIONARIES WITH SOYA LECITHIN
The reasonability of soya lecithin use in manufacturing of flour confectionaries with functional purpose has been substantiated. The new technology has been developed. The quality of such indicators as organoleptic evaluation, fat content, content of unsaturated fat acids, phospholipids, vitamins and caloric content have been researched. The obtained quality models show the advantages of confectionaries with soya lecithin.
NUTRIENT VALUE OF FLOUR CONFECTIONARIES WITH SOYA LECITHIN