FOOD RESOURCES 2018. Issue N 10. Article 19

  • Друк
19. Investigation of the effects of fructosis and lactosis on technological operations of manufacture of crystalline structure
 
O. Kokhan, O. Onofriichuk, L. Khomichak
Pages: 168 -175
 
Abstract 
The article examines the possibility of obtaining sweets of crystalline structure using a combination of sugars fructose and lactose. The study of the influence of sugars on the parameters of the process of crystallization, the formation of products, and the preservation of the quality of fondant sweets during storage were carried out. The optimum ratio of sugars is selected in order to produce small crystal structure sweets. The behavior of the developed sweets during storage is predicted. The influence of packaging materials on deceleration of the process of drying of sweets is investigated, and the efficiency of using packaging in a «twist» is established. The glycemic index of developed sweets is calculated. 
 
Key words: fondant sweets, fructose, lactose, crystallization, structural and mechanical properties, starch forms, structure formation, packaging, storage life
 
References
1. 2015, Zdorovoe pitanie Healthy nutrition // Informacionnyj byulleten' VOZ- // WHO newsletter, 8 (in Russian).
2. Dorokhovych, A. M., and O. O. Kokhan, 2014. Tsukry, otsinka yikh yakosti ta vykorystannia pry vyrobnytstvi kondyterskykh vyrobiv spetsialnoho pryznachennia Sugars, evaluation of their quality and use in the manufacture of confectionery of special purpose // Novi idei v kharchovii nautsi novi produkty kharchovii promyslovosti: Mizhnarodna naukova konferentsiia, prysviachena 130-richchiu Natsionalnoho universytetu kharchovykh tekhnolohii New Ideas in Food Science New Products for the Food Industry: International Scientific Conference on the 130th Anniversary of the National University of Food Technology, 61 (in Ukrainian).
3. Dorokhovych A.M., and V.M Kovbasa, 2015. Tekhnolohiia ta laboratornyi praktykum kondyterskykh vyrobiv i kharchovykh kontsentrativ: laboratornyi praktykum Technology and laboratory workshop of confectionery and food concentrates: laboratory workshop. Kyiv, Inkos Incos, 632 (in Ukrainian).
4. Kheiker D.M., and L.S. Zevyn, 1985. Renthenovskaia dyfraktometryia X-ray diffractometry. Moskow, Myr – Peace, 365 (in Russian).
5. Hreh, S. and K. Synh.1984. Adsorbtsyia, udelnaia poverkhnost, porystost Adsorption, specific surface, porosity. Moskow, Myr – Peace, 306 (in Russian).
6. Polumbryk M.O. 2011. Vuhlevody v kharchovykh produktakh i zdorovia liudyny: pidruch – Carbohydrate in food and human health: textbook. Kyiv, Akademperiodyka Academy of Periodicals,486(in Ukrainian).
7. Drahylev, A. Y., and Y. S. Lure. 2001. Tekhnolohyia kondyterskykh yzdelyi: Uchebn. Technology of confectionery: textbook. Moskow, DeLy prynt – DeLi Print. 484 (in Russian).