APPLICATION OF DRIED TOMATOES IN THE TECHNOLOGY OF PREPARATION OF CUPCAKES

Authors

P. K. Voronina Penza State Technological University

Keywords:

vegetable powder, tomatoes, functional confectionery

Abstract

Recently, in the production of confectionery products, much attention is paid to satisfaction of a number of consumer requirements, such as wide variety, special taste characteristics, improve nutritional value. The paper presents the results of a study of the influence of the powder of the dried tomatoes on organoleptic and physico-chemical evaluation of the quality of cupcakes.

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Published

2016-05-10

Issue

Vol. 3 No. 2 (2016)

Section

FOOD TECHNOLOGY

License

Copyright (c) 2016 P. K. Voronina

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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