THE FORMULATION COMPOSITION MODELING OF THE PUREE COMBINED TYPES ON THE BASIS OF THE PASTE OFEARTH APPLE AND FRUIT-BERRY STUFF
Journal: BULLETIN OF KSAU
№ 4
, 2015
Authors:
1.
Torgovo-ekonomicheskiy institut Sibirskogo federal'nogo universiteta
Type:
Article
Pages:
from 73
to 79
Status:
Published
Received:
21.04.2015
Accepted:
23.04.2015
Published:
25.04.2015
Subject area:
UDK 641.13:613.26
Language:
Russian
Keywords:
earth apple paste, puree, nutritional value, formulation composition modeling
Abstract (English):
The formulation compositions of the combined puree on the basis of the earth apple and fruit-berry stuffpaste with the help of the mathematical composition modeling are developed. The optimal ratios, in which the high correlation between organoleptic characteristics and the biologically-active substance content is observed, are defined. It is shown that the combined puree new types are the products of high nutritional value.
The formulation compositions of the combined puree on the basis of the earth apple and fruit-berry stuffpaste with the help of the mathematical composition modeling are developed. The optimal ratios, in which the high correlation between organoleptic characteristics and the biologically-active substance content is observed, are defined. It is shown that the combined puree new types are the products of high nutritional value.
Keywords:
earth apple paste, puree, nutritional value, formulation composition modeling
earth apple paste, puree, nutritional value, formulation composition modeling
1. GOST R 52349-2005. Produkty pischevye funkcional'nye. Terminy i opredeleniya. - M.: Standar-tinform, 2006. - 9 s.
2. GOST R 52467-2005. Produkty pererabotki fruktov, ovoschey i gribov. Terminy i opredeleniya. - M.: Standartinform, 2007. - 10 s.
3. Safronova T.N. Ermosh L.G., Berezovikova I.P. Novyy vid produkta pererabotki topinambura // Vestnik KrasGAU. - 2010. - № 9. - S.168-174.
