RESEARCH OF THE INFLUENCE OF THE HEAT PROCESSING MODES OF SAUCE ON THE CONTENT OF VITAMIN C FOR THE FIRM DISH "BALTIC GOLD"
The article presents the results of a study on the establishment of the mode of heat treatment of sea buckthorn sauce for the firm dish "Baltic Gold", in which the maximum preservation of extractable vitamin C occurs. The technological scheme of the signature dish and its schematic representation are presented. The choice of ingredients for the sea buckthorn sauce recipe has been substantiated. The amount of vitamin C in frozen sea buckthorn, not subjected to heat treatment was determined, which is 96% of the amount of ascorbic acid in fresh fruits. Losses of ascorbic acid are calculated for the selected heat treatment modes. The amount of vitamin C in a serving of sauce and the percentage of satisfaction of the daily requirement for this vitamin have been calculated. It has been proven that a 30 g serving of sea buckthorn sauce provides 42.6% of the daily requirement for vitamin C for an adult.