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 92
- Downloads 0
DETERMINATION OF SAFETY INDICATORS OF FROZEN FRUIT SEMI-FINISHED PRODUCTS FOR THE PRODUCTION OF SMOOTHIES
The actual level of toxic elements content, namely heavy metals, mycotoxins, nitrates, pesticides and radionuclides in dried apples, strawberries, oat flakes is established. And as these indicators are set in fresh and f...
УДОСКОНАЛЕННЯ ТЕХНОЛОГІЇ ВІВСЯНОГО ПЕЧИВА ШЛЯХОМ УВЕДЕННЯ ДО РЕЦЕПТУРИ ХАРЧОВОЇ ДОБАВКИ «МАГНЕТОФУД» НА ОСНОВІ ДВО- ТА ТРИВАЛЕНТНОГО ЗАЛІЗА
Досліджено вплив харчової добавки «Магнетофуд» (Fe3O4) на функціонально-технологічні властивості дослідних зразків борошна, виготовлених із них тістових мас та вівсяного печива за органолептичними, фізико-хімічними, стр...
RESEARCH OF EMULSIFYING CHARACTERISTICS OF ADDITIVES OF HYDROBIONTS
Functional food products intended for the systematic use in composition of food rations by all age groups of healthy population belong to the new generations of food products that have emerged as a result of the fundamen...
RENEWAL OF PORES DISTRIBUTION IN LEATHER PRODUCTS
The questions concerning the possibility of a complete curve f(r) volumetric differential distribution of pores according to the experimentally found part of the distribution curve for large radii of pores are considered...
ANALYTICAL CHARACTERISTICS OF WASTE-FREE PROCESSING OF FRUIT AND BERRY RAW MATERIALS
The article is devoted to the issue of implementing non-waste technologies in the processing of semi-berry raw materials for the purpose of resource conservation and improvement of the production of semi-berry products f...