THE QUALITY ASSESSMENT OF QUICKLY FROZEN HALF-FINISHED PRODUCT "VEGETABLE LECHO"
UDC 641.528.002.22
KAMENEVA N.,
postgraduate,
KyivNational Universityof Trade and Economics
THE QUALITY ASSESSMENT OF QUICKLY FROZEN HALF-FINISHED PRODUCT "VEGETABLE LECHO"
The article gives the quality assessment of quickly frozen half-finished product “Vegetable Lecho” with addition of xanthium gum and sodium alginate according to organoleptic and physical and chemical indicators. It was defined that addition of natural polysaccharides has a positive influence on dietary and biological value of half-finished products.
THE QUALITY ASSESSMENT OF QUICKLY FROZEN HALF-FINISHED PRODUCT "VEGETABLE LECHO"
KAMENEVA N.,
postgraduate,
KyivNational Universityof Trade and Economics
THE QUALITY ASSESSMENT OF QUICKLY FROZEN HALF-FINISHED PRODUCT "VEGETABLE LECHO"
The article gives the quality assessment of quickly frozen half-finished product “Vegetable Lecho” with addition of xanthium gum and sodium alginate according to organoleptic and physical and chemical indicators. It was defined that addition of natural polysaccharides has a positive influence on dietary and biological value of half-finished products.
THE QUALITY ASSESSMENT OF QUICKLY FROZEN HALF-FINISHED PRODUCT "VEGETABLE LECHO"