FOOD RESOURCES 2018. Issue N 10. Article 10

10. Choice of receptor components for the production of fruit soils based on cornus masl
 
A. Grushkovska, S. Matko, L. Melnyk, Т. Sheiko
Pages: 82-87
 
Abstract
Recipe composition of kizil sauces has been developed. Experimental studies have found the best ratio of different components of the sauce. On the basis of the tasting sessions, the final recipes of the sauce developed with the Kornus masl. The expediency of making the selected mixture of spices to obtain balanced organoleptic parameters of the finished product is shown.
Key words: Kornus masl sauce, spices, mashed, organoleptic parameters, polygon of quality
 
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