INTEGRITY OF USE OF MENU CONFECTIONERY PRODUCTS OF ENHANCED BIOLOGICAL VALUE IN FOOD STORES IN HOTELS

Journal: Young Scientist (Vol.7, No. 1)

Publication Date: 2019-01-01

Authors : Barkholenko Iryna Bondar Daria Sharan Larysa Bondar Nataliia Sharan Andrii Hubenya Viacheslav;

Page : 176-178

Keywords : flour confectionery; cupcake; "Chia" seeds; technological indices; quality indices; (nutritional) biological value; essential fatty acids;

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Abstract

Researches of technological properties of seeds "Chia" and its influence on organoleptic and physical and chemical characteristics of flour confectionery products, as well as the expediency of using flour confectionary products of high biological value in restaurants (using this seed as a food additive) at hotels.

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INTEGRITY OF USE OF MENU CONFECTIONERY PRODUCTS OF ENHANCED BIOLOGICAL VALUE IN FOOD STORES IN HOTELS

Abstract

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