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Annotation
В работе представлены химический состав, функционально-технологические свойства новых отечественных сортов семян гуара. Определено содержание и состав углеводов камеди, измерена её вязкость гидроколлоидов. Разработана технология и рецептура молочного соуса разной консистенции и назначения на основе гуаровой камеди.
The paper presents the chemical composition, functional and technological properties of new domestic varieties of guar seeds. The content and composition of gum carbohydrates was determined, its viscosity of hydrocolloids was measured. The technology and formulation of milk sauce of different consistency and purpose based on the guar gum.
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