Working out of technology of sauces with the flour from melon seeds
Melon seeds are protein-rich, food fibers, vitamins, micro and macrocells, but in the food industry are used not in full volume. Emulsion properties of a flour of seeds of a pumpkin, a vegetable marrow, a bush pumpkin, a water-melon and a melon were investigated. During carrying out research technologies of sweet dairy sauce with a flour from seeds of a melon and mustard filling with a flour from the water-melon seeds, differing the improved organoleptic properties, vitamin-rich and mineral substances were developed.