id: 29989
Title: Improving marshmallow production technology by adding the fruit and vegetable paste obtained by low-temperature concentration.
Authors: Bondar М., Solomon А., Fedak N. , Paska М., Hotvianska А., Polozhyshnikova L., Mironov D., Kushch L.
Keywords: Keywords: low-temperature concentrating, multicomponent fruit and vegetable paste, marshmallow mass, structural and mechanical properties, structure formation
Date of publication: 2021-11-30 09:01:14
Last changes: 2021-11-30 09:01:14
Year of publication: 2021
Summary: A formulation composition and a low-temperature technique have been devised for
concentrating fruit and vegetable puree with
the following component content: 20 % apple;
20 % pumpkin; 15 % beets; 15 % cranberries;
15 % hawthorn. The puree is concentrated in
a rotary evaporator to a solids content of 50 %
at a temperature of 50...56 °C under vacuum.
URI: http://repository.vsau.org/repository/getfile.php/29989.pdf
Publication type: Статті Scopus
Publication: Eastern-European Journal of Enterprise Technologies. 2021. Vol. 5 №. 11 (113). С. 43-50.
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Published by: Адміністратор
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