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Formulation of marmalade with the addition of sea-buckthorn juice and the replacement of sugar with stevioside
Journal: Science Journal "NovaInfo" (Vol.1, No. 83)Publication Date: 2018-05-01
Authors : Kharisova Leysan Munirzyanovna;
Page : 59-62
Keywords : MARMALADE; STEVIOSIDE; AGAR; SEA-BUCKTHORN JUICE; PRODUCTS OF A FUNCTIONAL PURPOSE;
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Abstract
A recipe for jelly-fruit marmalade with the addition of sea buckthorn juice and replacement of sugar-sugar and molasses with stevioside has been developed. Rheological characteristics of jelly masses, organoleptic, physicochemical quality indicators are determined, and the energy value of products is calculated.
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Last modified: 2018-05-02 05:49:11