THE USING OF DI- AND MONOSACCHARIDES IN THE PRODUCTION OF FRUIT FILLING FOR MUFFINS
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 4
Abstract
The analysis of chemical composition of apricot puree has been carried out and the expediency of its using in the manufacture of fillings for muffins has been established. The optimal ratio of of prescription components and their influence on the organoleptic and physicochemical properties of prescription mixture have been determined. The structural and mechanical properties of prescription mixtures based on apricot puree, saccharose, glucose, fructose and lactulose are investigated. The influence of sugars on the effective viscosity of a jellylike stuffing has been established.
Authors and Affiliations
А. М. Дорохович, О. В. Горзей
Keywords
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