SCIENTIFIC SUBSTANTIATION AND DEVELOPMENT OF FRUIT SYSTEMS AS A BASIS FOR SWEET SAUCES
UDC 663.3:664.871
ANTONENKO A.,
postgraduate,
KyivNational Universityof Trade and Economics
KRAVCHENKO M.,
doctor of technical sciences, associate professor,
KyivNational Universityof Trade and Economics
SCIENTIFIC SUBSTANTIATION AND DEVELOPMENT OF FRUIT SYSTEMS AS A BASIS FOR SWEET SAUCES
This article describes the experimental data on designing of fruits systems of apple and plum puree with addition of compositional mixture of protein and fat additives "Super" ESO®, gumarabic FIBREGUM ™, pectin GRINDSTED YF 738 and calcium lactate as a basis for sauces. The complex indicator of fruit systems quality proves the use of compositional mixture in sauce technologies.
SCIENTIFIC SUBSTANTIATION AND DEVELOPMENT OF FRUIT SYSTEMS AS A BASIS FOR SWEET SAUCES
ANTONENKO A.,
postgraduate,
KyivNational Universityof Trade and Economics
KRAVCHENKO M.,
doctor of technical sciences, associate professor,
KyivNational Universityof Trade and Economics
SCIENTIFIC SUBSTANTIATION AND DEVELOPMENT OF FRUIT SYSTEMS AS A BASIS FOR SWEET SAUCES
This article describes the experimental data on designing of fruits systems of apple and plum puree with addition of compositional mixture of protein and fat additives "Super" ESO®, gumarabic FIBREGUM ™, pectin GRINDSTED YF 738 and calcium lactate as a basis for sauces. The complex indicator of fruit systems quality proves the use of compositional mixture in sauce technologies.
SCIENTIFIC SUBSTANTIATION AND DEVELOPMENT OF FRUIT SYSTEMS AS A BASIS FOR SWEET SAUCES