TECHNOLOGY OF PUREE-BASED DISHES FROM LENTILS
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2015, Vol 1, Issue
Abstract
The article is scientifically justified. The technology of puree dishes from beans lentils is developed. It is shown that lentil is a valuable raw material with high content of proteins and carbohydrates. It is proved that the germination of lentil greatly improves the digestion of proteins, included in its composition, increases the mass fraction of vitamins, reduces the duration of thermal processing of the product, but leads to the decrease of mass fraction of dry substances in raw materials (25.5%). So, to make the product taste a combined treatment of lentil (germination and extrusion), increasing the mass fraction of dry substances in the finished product and its taste is applied
Authors and Affiliations
Віта Атанасова
Keywords
Related Articles
- EP ID EP181609
- DOI -
- Views 90
- Downloads 0
PECULIARITIES OF THE CUSTOMS CLEARANCE AND EXPERTISE OF ICE-CREAM CAKES DURING THE EXPORT-IMPORT TRANSACTIONS
Analytical survey of global and Ukrainian ice-cream market and foreign trade was carried out. Annual growth rate of global ice-cream market is up to 4.2%, and it estimated to remain on this level during subsequent five y...
DEVELOPMENT OF PHYSIOLOGICAL MATHEMATICAL MODEL FOR FOOD QUALITY ASSESSMENT
Modern principles of creating high-quality food products based on the selection and justification of nutria ingredients in such proportions, which would ensure achievement of the prediction quality of the finished produc...
IMPROVING THE METHOD OF OBTAINING FISH BROTH FROM POND FISH
Improvement of the method of obtaining broth from parts of pond fish is proposed. The results of experimental research of processing schemes for fish carcasses to the anatomical parts are presente...
RATING ASSESSMENT INSTITUTIONS REGION AS AN INSTRUMENT MARKETING MANAGEMENT
The development of the education market makes problem of using elements of marketing in the management of the institution all the more urgent. The approaches to determine the educational market and its structural compone...
ДОСЛІДЖЕННЯ ЛІЗИСУ КЛІТИН МОЛОЧНОКИСЛИХ БАКТЕРІЙ ПІД ДІЄЮ ПРОТЕОЛІТИЧНИХ ФЕРМЕНТІВ
Досл іджено ферментативний л ізис кл ітин Lactobacillus acidophilus за участю панкреатину, субтил іну та папаїну з м етою отримання потужних ім унотропних сполук – низькомол екул ярних пептидів м урамилпептидного ряду. Ф...