FOOD RESOURCES 2018. Issue N 11. Article 10

Деталі: Створено: П'ятниця, 11 січня 2019, 07:38; Перегляди: 883

10. RESEARCH ON THE EFFECT OF FRUCTOSЕ AND GLUCOSE ON TECHNOLOGICAL OPERATIONS OF PRODUCTION OF UNGLAZED FONDANT SWEETS

https://doi.org/10.31073/foodresources2018-11-10

O. Kokhan, O. Onofriichuk, S. Tkachenko

Pages: 93-102

Full article

Abstract

The article presents the results of research on the improvement of technology of unglazed fondant sweets made without traditional sugar - sucrose. The purpose of the work is to study the possibility of obtaining candy crystalline structure using a combination of glucose and fructose sugars. The object of research is the technology of unglazed fondant sweets. The subject of research - fondant sweets without the use of traditional sugar sucrose. The influence of monosaccharides - glucose and fructose on the parameters of the process of fondant formation, formation of products, preservation of the quality of fondant sweet during storage was researched. A rational combination of sugars has been selected in order to produce candies with small crystal structure. The prediction of the made sweets behavior during storage has been made. The influence of packaging materials on deceleration of the process of drying of candy is investigated, the efficiency of using packaging in a "twist" is established. In order to achieve this goal, standard sensory, physical-chemical, structural and mechanical methods of research were used, as well as X-ray structural analysis was applied and investigations of the sorption properties of samples of sweets were performed using modern devices and computer technologies. Improving the technology of unglazed fondant sweets will expand the range of this group of confectionery products. Since it is proposed to make un-glazed sweets that contain easily digestible sugars of fructose and glucose, so they can be recommended for all age groups of the population, especially for children and people with increased physical activity as a fast source of energy. Advanced technology is recommended for introduction in confectionery enterprises of different capacities.

Key words: fondant sweets, fructose, glucose, crystallization, structural and mechanical properties, starch forms, structure formation, packaging, storage life.

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