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...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-08-01
|
| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/255 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849244461875331072 |
|---|---|
| author | A. A. Polovtseva A. V. Borisova |
| author_facet | A. A. Polovtseva A. V. Borisova |
| author_sort | A. A. Polovtseva |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-a16035e918ff47a7b2a10a58c9596dd4 |
| institution | Kabale University |
| issn | 2307-910X |
| language | Russian |
| publishDate | 2022-08-01 |
| publisher | North-Caucasus Federal University |
| record_format | Article |
| series | Современная наука и инновации |
| spelling | doaj-art-a16035e918ff47a7b2a10a58c9596dd42025-08-20T03:59:09ZrusNorth-Caucasus Federal UniversityСовременная наука и инновации2307-910X2022-08-0104586210.37493/2307-910X.2020.4.8254STUDY OF THE POSSIBILITY OF APPLICATION OF FRUIT AND BERRY PUREE AND SUBLIMITED BERRIES IN THE PRODUCTION OF CHOCOLATE TRUFFLE CANDIESA. A. Polovtseva0A. V. Borisova1Samara State Technical UniversitySamara State Technical UniversityThis 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.https://msi.elpub.ru/jour/article/view/255chocolatefruit and berry pureetrufflesfreeze-dried berries |
| spellingShingle | A. A. Polovtseva A. V. Borisova STUDY OF THE POSSIBILITY OF APPLICATION OF FRUIT AND BERRY PUREE AND SUBLIMITED BERRIES IN THE PRODUCTION OF CHOCOLATE TRUFFLE CANDIES Современная наука и инновации chocolate fruit and berry puree truffles freeze-dried berries |
| title | STUDY OF THE POSSIBILITY OF APPLICATION OF FRUIT AND BERRY PUREE AND SUBLIMITED BERRIES IN THE PRODUCTION OF CHOCOLATE TRUFFLE CANDIES |
| title_full | STUDY OF THE POSSIBILITY OF APPLICATION OF FRUIT AND BERRY PUREE AND SUBLIMITED BERRIES IN THE PRODUCTION OF CHOCOLATE TRUFFLE CANDIES |
| title_fullStr | STUDY OF THE POSSIBILITY OF APPLICATION OF FRUIT AND BERRY PUREE AND SUBLIMITED BERRIES IN THE PRODUCTION OF CHOCOLATE TRUFFLE CANDIES |
| title_full_unstemmed | STUDY OF THE POSSIBILITY OF APPLICATION OF FRUIT AND BERRY PUREE AND SUBLIMITED BERRIES IN THE PRODUCTION OF CHOCOLATE TRUFFLE CANDIES |
| title_short | STUDY OF THE POSSIBILITY OF APPLICATION OF FRUIT AND BERRY PUREE AND SUBLIMITED BERRIES IN THE PRODUCTION OF CHOCOLATE TRUFFLE CANDIES |
| title_sort | study of the possibility of application of fruit and berry puree and sublimited berries in the production of chocolate truffle candies |
| topic | chocolate fruit and berry puree truffles freeze-dried berries |
| url | https://msi.elpub.ru/jour/article/view/255 |
| work_keys_str_mv | AT aapolovtseva studyofthepossibilityofapplicationoffruitandberrypureeandsublimitedberriesintheproductionofchocolatetrufflecandies AT avborisova studyofthepossibilityofapplicationoffruitandberrypureeandsublimitedberriesintheproductionofchocolatetrufflecandies |