INVESTIGATION OF THE EFFECTS OF FRUCTOSIS AND LACTOSIS ON TECHNOLOGICAL OPERATIONS OF MANUFACTURE OF CRYSTALLINE STRUCTURE

Authors

  • O. Kokhan National University of Food Technologies, Kyiv, Ukraine
  • O. Onofriichuk National University of Food Technologies, Kyiv, Ukraine
  • L. Khomichak Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

DOI:

https://doi.org/10.31073/foodresources2018-10-19

Keywords:

fondant sweets, fructose, lactose, crystallization, structural and mechanical properties, starch forms, structure formation, packaging, storage life

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. 

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References

https://doi.org/10.31073/foodresources2018-10-19

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Published

2018-06-25

How to Cite

Kokhan, O., Onofriichuk , O., & Khomichak, L. (2018). INVESTIGATION OF THE EFFECTS OF FRUCTOSIS AND LACTOSIS ON TECHNOLOGICAL OPERATIONS OF MANUFACTURE OF CRYSTALLINE STRUCTURE. FOOD RESOURCES, 6(10), 168–175. https://doi.org/10.31073/foodresources2018-10-19

Issue

Vol. 6 No. 10 (2018): Food Resources

Section

Слово редактора

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