FRUIT FILLINGS FOR MUFFINS FOR SPECIAL PURPOSE
Keywords:
pancreatic diabetes, sucrose, fructose, lactulose, the effective viscosity,bound and free moistureAbstract
The article under consideration discloses the possibility of rational use of fructose andlactulose by production of a fruit fillings for muffins dietary purpose. By multiple-factorplanning of experiment are defined an optimum ratio ofprescription components. Rheological properties of a jellylike stuffing on the basis of sucrose and lactulose,fructose and lactulose have been investigated. According to derivative-graphic researches wehave found out the content of total, bound and free moisture in fillings.Was made a research by definition the losses of lactulose in a stuffing during the storage.
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