Dzyundzya O. Technology sweet dishes and sauces using subtropical raw materials

The dissertation is devoted to the scientific substantiation, development and practical implementation of technologies sweet dishes and sauces using subtropical raw materials (powders and dried fruits from persimmon). Developed general principles of creation of the sweet dishes and sauces functional purpose of food powders and dried fruits from persimmon. Studied physico-chemical and technological properties of powders of persimmon their rheological properties, use in the production of sweet dishes and sauces. The technology has been developed sweet dishes and sauces with a high prevalence of nutritional value. Investigated the quality and safety of the developed products, and a comprehensive assessment of the quality of developed products, assessment of competitiveness. Developed and approved by the normative documentation, carried out a complex of measures on introduction of the offered products in the institutions of the restaurant sector.