Деталі
Опубліковано: Середа, 17 червня 2020, 15:15
Перегляди: 4643
15. THE USE OF GLUCOSE IN THE TECHNOLOGY OF PRODUCTION OF UNGLAZED FONDANT SWEETS
https://doi.org/10.31073/foodresources2020-14-15
Onofriichuk Oksana, Kokhan Olena, Khomichak Liubomyr
Pages: 145-156
 
Abstract
The article reflects the results of research on the improvement of the technology of unglazed fondant sweets, which were made without the use of traditional sugar – sucrose. The purpose of this work is to investigate the possibility of obtaining crystalline structure sweets using glucose monosaccharide on existing confectionery equipment. The object of research is the technology of unglazed sweets. The subject of research – fondant sweets with complete replacement in their recipe of traditional sugar sucrose with glucose. The influence of glucose on the parameters of the process of fondant formation, product formation, preservation of the quality of fondant sweets during storage was investigated. It is suggested to use moisture-retaining agent gelatin, to preserve the delicate fine-grained structure while storing finished products. In order to improve the technology of production and improve the taste and aromatic properties of glucose fondant sweets, it is proposed to additionally add black currant puree to the recipe. The behavior of developed sweets during storage is predicted. The influence of packing materials on slowing down the process of candy drying out has been investigated, the necessity of using a sealed method of packaging on the prepared glucose sweets has been established. To achieve this goal, standard sensory and physicochemical research methods were used, as well as X-ray structural analysis and sorption-desorption properties of sweets samples that were made using modern devices and computer technologies. Improvements in the technology of unglazed fondant sweets will allow expanding the range of this group of confectionery products. Since it is proposed to make sweets that are unglazed and have easily digestible glucose and only natural components, they can be recommended for all age groups of people, especially children and people with high physical and mental activity as a fast source of energy. Advanced technology is recommended for implementation at confectionery enterprises of different capacities.
Keywords: fondant sweets, glucose, gelatin, moisture-retaining agent, crystallization, structural and mechanical properties, structure formation, packaging, shelf life
 
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