THE STUDY OF QUALITY INDICATORS OF NEW SEMI-FINISHED VEGETABLE PASTA SAUCES
Shukhratjon AtakhanovCandidate of Technical Sciences, Associate Professor Namangan Engineering and Technology Institute, 7 Kasansay street, 160115, Namangan, UzbekistanM.G. Dadamirzaevdoctoral student, Namangan construction -engineering Institute 12 Islam Karimov street, 161006, Namangan, UzbekistanAbdulaziz Eshonturaevassistant Namangan Engineering and Technology Institute, 7 Kasansay street, 160115, Namangan, UzbekistanDilmurod UktamovPhD Namangan Engineering and Technology Institute, 7 Kasansay street, 160115, Namangan, Uzbekistan
ABI
Abstract
The article considers the results of a study of the quality indicators of semifinished vegetable pasta sauces. Organoleptic indicators, physicochemical properties are studied; the energy value of semi-finished vegetable pasta sauces is calculated.
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