THE IMPROVEMENT OF VITAMIN VALUE OF FROZEN SAUCE LIKE CHERRIES
UDC 664.8.037
ZAMORSKA I.,
candidate of agriculture science,senior lecturer ofUman’ National University of Gardening
THE IMPROVEMENT OF VITAMIN VALUE OF FROZEN SAUCE LIKE CHERRIES
The results of the research of vitamin value increasing of frozen sauce like cherries and black currants are presented in the article. There have been researched and chemical composition and organoleptic properties of different types of frozen sauce like mixtures. It was determined that the best, according to the contents of ascorbic acid and the complex of other indicators, is the mixture with the replacement of 60 % of sauce like cherries with strawberries and black currant in equal proportions. It was recommended for the use in confectionary industry as a filling for milk products and canned food production.
THE IMPROVEMENT OF VITAMIN VALUE OF FROZEN SAUCE LIKE CHERRIES
ZAMORSKA I.,
candidate of agriculture science,senior lecturer ofUman’ National University of Gardening
THE IMPROVEMENT OF VITAMIN VALUE OF FROZEN SAUCE LIKE CHERRIES
The results of the research of vitamin value increasing of frozen sauce like cherries and black currants are presented in the article. There have been researched and chemical composition and organoleptic properties of different types of frozen sauce like mixtures. It was determined that the best, according to the contents of ascorbic acid and the complex of other indicators, is the mixture with the replacement of 60 % of sauce like cherries with strawberries and black currant in equal proportions. It was recommended for the use in confectionary industry as a filling for milk products and canned food production.
THE IMPROVEMENT OF VITAMIN VALUE OF FROZEN SAUCE LIKE CHERRIES