CRYOTECHNOLOGY OF DESSERTS «SORBET»
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 2
Abstract
The article shows the expediency of sorbets application and development using cryotechnology. It analyses vitamins, macroand microelements concentration in frozen desserts with natural antioxidants for catering service and their serving method. It comprises cooking process schemes and new cryosorbets recipes differing by record bioactive substances quantity and having high palatability. The article also proves production process technological characteristics and creates complex quality assessment.
Authors and Affiliations
Ю. В. Земліна, А. В. Антоненко, І. М. Грищенко, О. С. Ліфіренко, М. Ю. Криворучко, І. С. Данілов
Keywords
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