CONSUMER PROPERTIES OF VEGETABLE SOUR CREAM SAUCES
UDC 641.887
RUDAVSKA A.,
doctor of agricultural science, professor,
KyivNational Universityof Trade and Economics
ZHUKEVYCH H.,
postgraduate,
KyivNational Universityof Trade and Economics
CONSUMER PROPERTIES OF VEGETABLE SOUR CREAM SAUCES
Main consumer properties of new cream sauces with horseradish and mustard have been studied in terms of organoleptic physicochemical, structural and mechanical properties. Comprehensive indicator of quality of sauces has been calculated. It is established that a combination of dairy, egg and vegetable raw materials will not only provide finished product with high levels of organoleptic properties, but also nutritive value.
CONSUMER PROPERTIES OF VEGETABLE SOUR CREAM SAUCES
RUDAVSKA A.,
doctor of agricultural science, professor,
KyivNational Universityof Trade and Economics
ZHUKEVYCH H.,
postgraduate,
KyivNational Universityof Trade and Economics
CONSUMER PROPERTIES OF VEGETABLE SOUR CREAM SAUCES
Main consumer properties of new cream sauces with horseradish and mustard have been studied in terms of organoleptic physicochemical, structural and mechanical properties. Comprehensive indicator of quality of sauces has been calculated. It is established that a combination of dairy, egg and vegetable raw materials will not only provide finished product with high levels of organoleptic properties, but also nutritive value.
CONSUMER PROPERTIES OF VEGETABLE SOUR CREAM SAUCES