Carbohydrates

Kretovich, V. L.

doi:10.1016/b978-0-08-010467-6.50006-7

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2020

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“…An important component of fruits is dry matter, their content varies between 10-20% and even up to 25% (5,6,7). A significant part of these solids are sugar carbohydrates (glucose, fructose, sucrose) polysaccharides, pectin, fiber.…”

Section: Introductionmentioning

confidence: 99%

Study and Assessment of Quality of Semi-Finished Fruit Sauces

Atakhanov¹,

Dodaev²,

Hamdamov³

et al. 2020

Матеріали Міжнародної Науково-Практичної Конференції

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The article considers the problems of increasing the share of consumed fruits by the country's population and one of the ways to solve this problem with increasing the assortment of consumed fruit sauces. Technologies have been developed for the preparation of a whole range of semi-finished fruit sauces. Organoleptic and physicochemical parameters of new semi-finished products are investigated. The nutritional value of new semi-finished fruit pasta sauces has been studied.

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Section: Introductionmentioning

confidence: 99%