Watermelon and pumpkin puree
نویسندگان
چکیده
Currently, the processing of melons is not fully established. In country, 60% are sent for sale fresh, 1% processed, rest remains in an unusable condition fields. To solve this problem, production products obtained by great importance. One these mashed potatoes. Puree a product high nutritional value heat treatment fruits and vegetables. The article discusses technology recipe preparation 4 types watermelon pumpkin puree with value. These are: 1 option – (control), 2 3 puree, rosehip tinctures carrot. finished were subjected to organoleptic, physico-chemical evaluation. According "evaluation" experts evaluated organoleptic parameters: appearance, taste, smell, consistency colour. All variants did exceed established indicator parameters. results study, 4th version made from pumpkin, watermelon, tincture carrots, was rated most preferable due maximum average score indicators exceeding physicochemical
منابع مشابه
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ژورنال
عنوان ژورنال: ?????? ????????????? ??????????????? ?????????
سال: 2023
ISSN: ['2710-0839', '2304-568X']
DOI: https://doi.org/10.48184/2304-568x-2023-2-47-54