Abstract
A method has been developed for obtaining confiture from overripe persimmons, unsuitable for storage, using mashed lemons with skin. It has been established that the addition of mashed lemons with peel enriches the finished product with ascorbic acid, P-active compounds, dietary fiber and other useful components. Also provided are the results of an organoleptic assessment of the quality of confiture made from three pomological persimmon varieties according to a 5-point system.
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Schedule a callMore From: International Journal For Innovative Engineering and Management Research
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