TECHNOLOGY OF PRODUCTION OF SMALL-FRUIT AND ARBUZE CONCENTRATES
Journal Title: INTERNATIONAL ACADEMY JOURNAL "Web of Scholar" - Year 2018, Vol 1, Issue 1
Abstract
The article describes the technology of melon and watermelon concentrate, which can be used for various purposes, for example, as fillings in flour confectionery products. In addition, to expand the range and improve the nutritional and biological value of melon fillings, the possibility of including fruit supplements from apricots and plums into their formulation has been investigated. With the correct ratio of melon to apricots or plums, it is possible to obtain a fruit and melon concentrate with good organoleptic characteristics that increase the taste value of confectionery products.
Authors and Affiliations
B. O. Ospanov, Zh. Serikuly, Sh. B. Tassybayeva, D. N. Makhambetzhan
Keywords
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