Using Alternative Raw Materials in Sugar Confectionery Production

Հեղինակներ

  • N.G. Hovhannisyan, H.V. Mkhitaryan, G.B. Aperyan, R.S. Hayrapetyan

Բանալի բառեր-:

marmalade, pumpkin, sea buckthorn, puree, secondary raw materials

Ամփոփում

A novel recipe and production technology for sugar confectionery, specifically marmalade, has been developed through scientific and experimental research.
The findings affirm that pumpkin and sea buckthorn purees can effectively
substitute traditional plum and apple purees, eliminating the need for various
coloring agents. The suggested product represents a domestically-produced
marmalade, particularly in the food market, and this endeavor will play a crucial
role in advancing both marmalade production and the development of the raw
material base.

Ներբեռնումներ

Հրատարակվել է

2024-04-12

Ինչպես մեջբերել

N.G. Hovhannisyan, H.V. Mkhitaryan, G.B. Aperyan, R.S. Hayrapetyan. (2024). Using Alternative Raw Materials in Sugar Confectionery Production. <<Ագրոգիտություն և տեխնոլոգիա>>, 4(84). Retrieved from https://journal.anau.am/index.php/anau/article/view/464

Թողարկում

Հտ․ 4 Հմր․ 84 (2023): “AgriScience and Technology” scientific journal

Բաժին

Food Science and Technology

Արտոնագհր

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