FORMATION OF THE QUALITY OF SPREADS WITH FILLERS
Journal Title: Молодий вчений - Year 2017, Vol 5, Issue 45
Abstract
An analysis of organoleptic and physicochemical parameters of the quality of sweet cream spreads presented in the market of Kharkiv is conducted. The most quality sample is determined that we subsequently use as a basis for new spreads with fillers. Within the research, new spreads with fillers (banana and dill), which have high consumer properties, are developed. Experience has shown an optimal number of fillers “Banana” or “Dill”, which compose 25% of the total number of sweet cream spreads.
Authors and Affiliations
K. V. Spodar, T. V. Karbivnycha, S. S. Kazantseva, O. I. Kosyanchuk
Keywords
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