STUDY AND ASSESSMENT OF QUALITY OF SEMI-FINISHED FRUIT SAUCES
Shukhratjon AtakhanovCandidate of Technical Sciences, Associate Professor Namangan Engineering and Technology Institute, 7 Kasansay street, 160115, Namangan, UzbekistanQ. DodaevDoctor of Sciences, Professor Tashkent chemical-Technology Institute, 36 Navoiy street, Tashkent, UzbekistanA. H. HamdamovCandidate of Technical Sciences, Associate Professor Namangan Engineering and Technology Institute, 7 Kasansay street, 160115, Namangan, UzbekistanBekhzod Sh. AdashevNamangan Engineering and Technology Institute, assistant 7 Kasansay street, 160115, Namangan, Uzbekistan
ABI
Abstract
The article considers the problems of increasing the share of consumed fruits by the country's population and one of the ways to solve this problem with increasing the assortment of consumed fruit sauces. Technologies have been developed for the preparation of a whole range of semi-finished fruit sauces. Organoleptic and physicochemical parameters of new semi-finished products are investigated. The nutritional value of new semi-finished fruit pasta sauces has been studied.
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