Technology sherbet with the addition of vegetable protein-containing raw materials

The results of the use of amaranth and coconut flour, glucose-fructose syrup HPS-42 in Eastern sweets technology, in particular sorbet. The expediency of the addition of vegetable raw materials in the formulations sorbet at the stage of preparation of fondant to extend the range of confectionery products for the restaurant business establishments. The results of studies that establish the effect of amaranth and coconut flour, glucose-fructose syrup HPS-42 on the organoleptic, physico-chemical, structural and mechanical properties of finished products.