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Июнь 2015 (published: 29.05.2015)
Home > Issue > Formulation of frozen apple dessert in order to resource saving in the production of frozen apples
Formulation of frozen apple dessert in order to resource saving in the production of frozen apples
Kolodyaznaya V.S., Rumyantseva O.N, Kravchenko D.A., Peregudova О.А.
The aim of this work is to develop a resource-saving technology of refrigeration canning apples autumn and summer varieties. The article describes the problems of resource using and resource-saving in food processing, the urgency of formulating frozen apple dessert for the food industry. As a raw material for the production of frosen dessert the apples cultivars Kitaika – Mat and Systrarosa were selected. There are two formulations apple dessert with different content type and made to them builders were proposed. In this paper describes two formulations and manufacturing process of the frozen apple dessert. The food and biological value of dessert, desserts organoleptic evaluation conducted before freezing and after as well as during storage was analyzed. The mineral and vitamin composition of apple dessertwas calculated.
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Keywords: recipes, nutritional value, mineral and vitamin composition, organoleptic characteristics.
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