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Information × Registration Number 2118U005662, Article popup.category Стаття Title Formation of Consumption Properties of Sweet Pepper (Capsicum Annuum L.) Sauce (AI translated) popup.author Dubinina A.Letuta T.Selyutina G.Shcherbakova T.Afanasieva V.Yudicheva O.Kalashnyk O.Samoylenko A.Dubinina A.Letuta T.Selyutina G.Shcherbakova T.Afanasieva V.Yudicheva O.Kalashnyk O.Samoylenko A. popup.publication 01-01-2018 popup.source_user Київський національний університет будівництва і архітектури popup.source https://repositary.knuba.edu.ua/handle/987654321/6458 popup.publisher Scientific Route OU Description The sauce quality was formed by mathematical modeling using general criteria of optimization of organoleptic parameters. There were also determined specific criteria of optimization of the recipe composition taking into account their daily need. As a result of the conducted studies the composition of recipe components for the sauce was optimized: sweet pepper 80 %, garlic leaves – 5 %, parsley leaves,dill – 5 %, celery leaves – 5 %, salt – 1,5 %, sugar – 0,5 %, chitosan – 0,5 %. There were studied organoleptic parameters of the developed sauce, characterized by a pleasant bright-green color, homogenous paste-like consistence, pleasant taste and smell. The used stabilizing factors allowed to get the sauce with the increased content of essential factors of nutrition. They participate in the increase of protective forces of the organism, so allow to recommend them in prophylactic, child and dietary nutrition. popup.nrat_date 2026-04-20 Close