Open AccessPERSIMMON IS A VALUABLE RAW MATERIAL FOR PROCESSING
Author(s) -
Normahmatov Ruziboy
Publication year - 2020
Publication title -
international journal for innovative engineering and management research
Language(s) - English
Resource type - Journals
ISSN - 2456-5083
DOI - 10.48047/ijiemr/v09/i11/41
Subject(s) - organoleptic , ascorbic acid , food science , raw material , chemistry , organic chemistry
A method has been developed for obtaining confiture from overripe persimmons,unsuitable for storage, using mashed lemons with skin. It has been established thatthe addition of mashed lemons with peel enriches the finished product withascorbic acid, P-active compounds, dietary fiber and other useful components.Also provided are the results of an organoleptic assessment of the quality ofconfiture made from three pomological persimmon varieties according to a 5-pointsystem.