STUDY OF THE POSSIBILITY OF APPLICATION OF FRUIT AND BERRY PUREE AND SUBLIMITED BERRIES IN THE PRODUCTION OF CHOCOLATE TRUFFLE CANDIES
This article presents a physic-chemical study of two types of mashed potatoes (mango and raspberry) that make up the truffle candies, as well as the possibility of using freeze-dried berries in handmade chocolate products. As a result of the study, it was found that adding fruit and berry puree to t...
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| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-08-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/255 |
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| Summary: | This article presents a physic-chemical study of two types of mashed potatoes (mango and raspberry) that make up the truffle candies, as well as the possibility of using freeze-dried berries in handmade chocolate products. As a result of the study, it was found that adding fruit and berry puree to the recipe of truffle chocolates in an amount of 15% allows you to give the products a more refined taste, change the appearance. Both types of mashed potatoes complied with the requirements of regulatory documents. The use of freeze-dried raspberry berries as a sprinkling of truffle candies has reduced the bitterness of the products and added color, which can significantly expand the range of pastry products. |
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| ISSN: | 2307-910X |