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THE TECHNOLOGY OF SWEET SAUCES BASED ON SWEET POTATO PUREE
Journal: International Scientific Journal "Internauka" (Vol.1, No. 39)Publication Date: 2017-12-15
Authors : Tymoshenko Yulyia; Kravchuk Nadiia;
Page : 70-73
Keywords : glycemic index; acidity; calorie content; sweet sauces; chemical composition; sweet potato;
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Abstract
Сrucial factor in stabilizing the consistency and calorie reduction in the development of sweet sauces is the substitution of sugar for sweet potato purée, which takes part in the formation of the structure, being a carrier of sweet taste. If we use the sweet potato, we can achieve some positive decisions about lowering caloric content and improving the structure of the sauce.
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Last modified: 2018-03-15 19:06:02