STUDY OF THE POSSIBILITY OF APPLICATION OF FRUIT AND BERRY PUREE AND SUBLIMITED BERRIES IN THE PRODUCTION OF CHOCOLATE TRUFFLE CANDIES
https://doi.org/10.37493/2307-910X.2020.4.8
Abstract
This article presents a physic-chemical study of two types of mashed potatoes (mango and raspberry) that make up the truffle candies, as well as the possibility of using freeze-dried berries in handmade chocolate products. As a result of the study, it was found that adding fruit and berry puree to the recipe of truffle chocolates in an amount of 15% allows you to give the products a more refined taste, change the appearance. Both types of mashed potatoes complied with the requirements of regulatory documents. The use of freeze-dried raspberry berries as a sprinkling of truffle candies has reduced the bitterness of the products and added color, which can significantly expand the range of pastry products.
About the Authors
A. A. Polovtseva
Samara State Technical University
Russian Federation
Russian Federation
A. V. Borisova
Samara State Technical University
Russian Federation
Russian Federation
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Review
For citations:
Polovtseva A.A., Borisova A.V. STUDY OF THE POSSIBILITY OF APPLICATION OF FRUIT AND BERRY PUREE AND SUBLIMITED BERRIES IN THE PRODUCTION OF CHOCOLATE TRUFFLE CANDIES. Modern Science and Innovations. 2020;(4):58-62. (In Russ.) https://doi.org/10.37493/2307-910X.2020.4.8
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