OBTAINING MELON AND WATERMELON CONCENTRATES

The article is devoted to solve the issue of increasing of efficiency of using of local cucurbits crops. It is offered to obtain melon and watermelon concentrates and then to apply them as additives to confectionery products, desserts, ice-cream. There is review of scientific investigations in proce...

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Published inAlmaty tekhnologii͡a︡lyq universitetīnīn͡g︡ khabarshysy no. 1; pp. 47 - 52
Main Authors N. S. Khanzharov, B. T. Abdizhapparova, B. M. Khamitova
Format Journal Article
LanguageEnglish
Published Almaty Technological University 01.01.2021
Subjects
additives
concentrate
melon
product
technology
watermelon
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Abstract The article is devoted to solve the issue of increasing of efficiency of using of local cucurbits crops. It is offered to obtain melon and watermelon concentrates and then to apply them as additives to confectionery products, desserts, ice-cream. There is review of scientific investigations in processing of melon and watermelon is conducted. Cucurbits crops (melon and watermelon) have high food value and complex of biological active substances, they possess by therapeutic action on human organism. Technology of concentrates from melon and watermelon is developed. Their sensory indicators and physical-chemical composition are determined in laboratory conditions. Melon and watermelon consumption rates to produce concentrates are defined. Due to sweet taste of the melon and watermelon concentrates quantity of sugar in a receipt of confectionery products, desserts, ice-cream may be decreased.
AbstractList The article is devoted to solve the issue of increasing of efficiency of using of local cucurbits crops. It is offered to obtain melon and watermelon concentrates and then to apply them as additives to confectionery products, desserts, ice-cream. There is review of scientific investigations in processing of melon and watermelon is conducted. Cucurbits crops (melon and watermelon) have high food value and complex of biological active substances, they possess by therapeutic action on human organism. Technology of concentrates from melon and watermelon is developed. Their sensory indicators and physical-chemical composition are determined in laboratory conditions. Melon and watermelon consumption rates to produce concentrates are defined. Due to sweet taste of the melon and watermelon concentrates quantity of sugar in a receipt of confectionery products, desserts, ice-cream may be decreased.
Author N. S. Khanzharov
B. M. Khamitova
B. T. Abdizhapparova
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  organization: M.Auezov South-Kazakhstan State University
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concentrate
melon
product
technology
watermelon
Title OBTAINING MELON AND WATERMELON CONCENTRATES
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