The aim of this study is the application of pumpkin puree (PP) in the formulation of a traditional date cookie in order to promote its sensory and cooking qualities. In addition its nutritional value due to the on pumpkin β-carotene content is improved. Date was replaced with pumpkin puree with different ratios (0, 5, 10, 20 and 25 %) as a filling and its effect was investigated on the physicoc...

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 typ...

Fresh fermented milk products have a limited shelf life that can be extended by vacuum freeze-drying. Cryoprotectants are used to increase the survival of lactic acid microorganisms during The most effective cryoprotectants those natural origin. Literature offers little information on cryoprotective effects fruit and vegetable purees. Therefore, we aimed evaluate effectiveness purees in increas...

A new method of production multicomponent fruit and vegetable semi-finished products sugar confectionery products, in particular pastilles, on its basis has been developed. The recipe is chosen taking into account the health properties, which consists apples, pumpkins, beets, sea buckthorn chokeberry. For concentration processes during product, advanced apparatus based a radiating flexible film...

Complementary Foods is food given to infants aged 6-24 months. foods must fulfill the criteria for nutritional needs that have been regulated by government such as adequacy of macro and micro nutrients. One local ingredients can be used complementary pumpkin.Pumpkin known contain components are quite complete but a small protein content. Therefore, it necessary add nuts source protein. The purp...

Refrigerated sweet potato puree is a convenient form of sweet potato that can be used as an ingredient in formulated foods. The microbiology of refrigerated sweet potato puree during storage for up to 5 weeks was evaluated. Because the puree was made by comminuting steam-cooked sweet potatoes before refrigeration, no naturally occurring vegetative bacterial cells were detected during a 4-week p...

ABSTRACT- Considering health and economic issues, today, consumers have become more concerned with foods which contain natural ingredients. Hence, in this study, the effects of plum concentrate and puree which were incorporated into the Taftoon bread formulation at different levels on the rheological, baking properties and shelf life of bread were evaluated. Results showed that addition of plum...