Technology of semi-finished products on the base of quince for whipped sweet dishes

Abstract

Expediency of using fruit of quince in the technology of semi-finished products for sweet whipped dishes with foam structure of high nutritional value was proved in materials of the article. Regularities of the process of acid hydrolysis of cornel semi-finished products in the presence of acidulous puree were determined. Content of polyphenol composition of different varieties of cornel was learnt, comprehensive quality indexes of semi-finished products were determined.