[Development of technology of producing jelly marmalade on the basis of using products of amaranth processing]
1996
Molodozhen, Yu.B. (Odessa State Academy of Food Technologies (Ukraine))
Technology of producing a jelly marmalade is developed based on adding products of amaranth processing: seed flour and leaf powder. The technology requires reduced consumption of raw materials. On the basis of the technology two kinds of marmalade are already industrially produced: "Vidlunnya" (Echo) and "Yalynka" (Fir-tree). The possibility for using amaranth processing products is proven and a mechanism of their interaction with agaroids is revealed
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Эту запись предоставил National University of Kyiv-Mohyla academy