THE TECHNOLOGICAL ASPECTS OF THE USE OF VEGETABLES DESSERT IN THE MANUFACTURE OF PRODUCTS FOR PUBLIC CATERING

Abstract

The article focuses on a brief description of special kinds of sweet vegetables; discusses the problem of sweet vegetables usage in manufacturing food services for the renewal of provision assortment and the influence of ecological factors on the quality of sweet vegetables. One way of solving this problem is the inclusion of the poor in the formulation of biologically active substances of products, a variety of dietary supplements. For this reason, the use of vegetables dessert, for the needs of processing, food and confectionery industry will contribute not only to solving the problem of rational use of nature, but also the optimization of intraspecific range of products at the expense of filling their physiologically functional ingredients. Therefore, the study vegetables dessert and the possibility of their introduction in the Stavropol region is an important issue for engineering science and practice.