INVESTIGATION OF THE STRUCTURE OF NEW DESSERTS
Journal Title: Молодий вчений - Year 2017, Vol 6, Issue 46
Abstract
This article discusses the development of a sweet dessert dish – dessert "Sambuc", health-giving purpose. Also confirmation of conformity of organoleptic and physico-chemical quality indicators. The influence of maltodextrin on the structure and foaming capacity of the dessert is considered. Identified vitamin composition and energy values dishes. Making conclusions about expediency of using fruit and berry puree.
Authors and Affiliations
K. Yu. Levkun, N. P. Bondar, V. V. Polevik, I. L. Koretskaya
Keywords
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