Developing technology of biscuits of dietary and functional intention

Authors

  • А. Abramova Institute of Food Resources NAAS
  • V. Dorokhovych

Keywords:

diabetes, functional foods, sugar replacers, polyols, isomaltitol, inulin

Abstract

It was found the necessity of creating confectionery special dietary purposes through the use of physiologically functional raw ingredients. It was researched the applicability isomaltitol and inulin in the production of biscuits diabetic and diet-functionality. It was found the impact isomaltitol and inulin on structural indicators biscuit dough and finished products. It was analyzed the quality of the developed biscuits organoleptic characteristics. For finished products were identified and calculated caloric and glycaemic index.

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References

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Патент 40623 Україна, МПК А 23L1/10. Спосіб визначення показника глікемічності харчового продукту / А.М. Дорохович, В.М. Ковбаса та ін. Опубл. 27.04.2009. Бюл. № 8.

Published

2014-12-25

How to Cite

Abramova А. ., & Dorokhovych, V. . (2014). Developing technology of biscuits of dietary and functional intention. FOOD RESOURCES, 2(03), 27–30. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/506

Issue

Vol. 2 No. 03 (2014): Food Resources

Section

Технічні науки

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