ВИКОРИСТАННЯ ПАСТЕРНАКУ У КОНДИТЕРСЬКОМУ ВИРОБНИЦТВІ
Journal Title: Science Review - Year 2018, Vol 3, Issue 3
Abstract
Parsnip is considered as a promising raw material in confectionery production as it manifests preventive properties. We have elaborated and approved a technological instruction and a recipe for cakes including parsnip processing products what promoted the increase of biological value of final product. By means of a sensory analysis and physical and chemical researches we have determined the quality of new products. The results of these researches have confirmed the expediency of using parsnip powder and candied parsnip in confectionery production. In the future it is necessary to use local raw materials and to conduct fundamentally new and deep researches and that will greatly expand the idea and views on the problem of preservation and a renewal of human health
Authors and Affiliations
Наталія Палько, Оксана Давидович, Марія Турчиняк
Keywords
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