Levchenko Y. Development of the of sweet sauces using chaenomelets technology

The dissertation is devoted to the scientific substantiation and development of the technology of sweet sauces on the basis of plant material - chaenomeles, enriched with organic acids, pectin substances, L-ascorbic acid, phenolic substances. The peculiarities of the chemical composition of chaenomeles and the influence of various factors on the content of biologically active substances in semifinished products from chaenomeles were studied: juice and puree. The methods of obtaining puree from chaenomeles were experimentally substantiated and a comprehensive processing of chaenomeles fruit was proposed. The biological value, physical and chemical properties and quality indices of the obtained products are investigated. The composition of chaenomeles and apples in the recipe of sauces is justified the expediency of as sources of BAR and foundations for sweet sauces. The using juice from chaenomeles is substantiated to increase the quality indices of the finished mashed potatoes. The positive influence of chaenomeles puree on the formation of structural and mechanical and organoleptic parameters of sauce without the use of artificial structural and acidifying agents is proved. The technology and formulations of new sauces on the basis of products from processing of chainsaws have been developed, and the standard documentation has been prepared and approved in the established manner. Approbation has been carried out at restaurants in the restaurants, the economic effect of the implementation has been determined