title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÐ»Ð°Ð´ÐºÐ¸Ñ Ð±Ð»ÑÐ´ Ð¸Ð· ÑÐ±Ð»Ð¾Ðº Ñ Ð¿Ð¾Ð½Ð¸Ð¶ÐµÐ½Ð½ÑÐ¼ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸ÐµÐ¼ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð½Ð¾Ð³Ð¾ ÑÐ°Ñ Ð°ÑÐ° Ð´Ð»Ñ Ð´ÐµÑÑÐºÐ¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of technology for sweet dishes from apples with a reduced content of added sugar for children nutrition
Creators: name: ÐÐ°Ð²ÑÐ´Ð¾Ð²Ð°, ÐÐ»ÐµÐ½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2022
Subjects: ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ð´ÐµÑÑÐºÐ¾Ðµ Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ
ÑÐ°ÑÐ¸Ð¾Ð½
ÑÐ»Ð°Ð´ÐºÐ¸Ðµ Ð±Ð»ÑÐ´Ð°
ÑÐ±Ð»Ð¾ÐºÐ¸
children nutrition
diet
sweet dishes
apples

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description: The theme of the final qualifying work: Development of technology for sweet dishes from apples with a reduced content of added sugar for children nutrition. The subject of research is the ways to descent added sugar in dishes for childrenâs nutrition; organoleptic properties and nutritional value of apples of differentÂ varieties and sweet dishes from them. Based on the study of Russian regulatory documents on children's nutrition international organizations, data were obtained in the work on problems in the nutrition of preschool children in Russia and the world. With the help of the Vision-Soft digital program, the menu of a preschool educational institution was assessed and ways of adding sugar to the children's diet were proposed. The organoleptic characteristics of apples of different varieties of the method of pairwise comparison were studied in order to identify sweet and sour taste and justify the choice of variety for inclusion in the recipes of dishes with the use of added sugar. The content of solids, organic acids, vitamin C in apples of different varieties was determined. The technology of processing apple raw materials, which ensures the best preservation of nutrients, including those with antioxidant properties, has been substantiated. The technology and recipes of sweet dishes with low sugar content have been developed, their nutrition value have been determined.