Balaсka N. Technology of sauces baccate with the use of natural untraditional raw material

Object of investigations - is Technology of baccate souses using the natural non-conventional basic material. Scientific novelty consists primarily of practicability of salep utilization, which has been experimentally grounded as the effective thickening factor in baccate mass; essential technological parameters, which enable the baccate system to attain an appropriate consistency, have been grounded scientifically; the stabilizing effect on the definite aromatic additions (blackberry leaves, cherry, the origanum, elder and chabreca blossom) have been well-proven experimentally on the bioflavonoid of berries and raspberry and elder under study; the balanced concentrations of aromatic vegetable adjuncts with the basic material have been settled; the flow-sheet of production and formulation of baccate souses have been grounded; the data complex which describes the nutrition value of made souses has been attained, namely the excessive biologic-ability and radioprotectorial feature have been well-proven. Results are inculcated into the catering business ventures. The branch of application - fis the food industry together with catering trade.