FOOD RESOURCES 2019. Issue N 12. Article 06
- Деталі
- Створено: Вівторок, 16 липня 2019, 07:32
- Перегляди: 855
06. INNOVATIVE TECHNOLOGIES OF SUGAR-BASED PRODUCTS
Hrynenko I., Hrushetskyi R., Khomichak L.
Pages: 58-63
Abstract
This article focuses on assessing the possibilities of creating innovative technologies for sugarcontaining products with a high content of bioactive substances by adding plant material. As promising vegetable raw materials berry and spice-aromatic plants, namely raspberries, sea buckthorn, mint, ginger were considered. Two approaches to obtain sugarcontaining products: sugar which contains bioactive substances of vegetable raw materials or biosugar that besides sugar substances and components of the plant material contains enzymes introduced by processing of sugar syrup to bees ventricles considered were implemented. As a result of studies the possibility of enriching white sugar with biologically active substances and plant materials has been proven raw materials to dramatically expand and improve the mineral composition of refined sugar has been chosen. A study evaluating the organoleptic received sugarcontaining products showed strong performance characteristics of taste, smell, color and appearance.
Key words: sugar, bio-sugar, raspberries, sea buckthorn, mint, ginger, bees
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