The reasonability of sweeteners of new generation use in the technology of confectionery products

Authors

  • V. DOROHOVICH Kyiv National University of Trade and Economics

Abstract

This article presents the results of the research of reasonability of use of new sweeteners – lactitol and izomalt – in different groups of flour confectionary products of short, sponge, whipped whites pastry and pastry for cakes. There has been proved that the use of lactitol and izomalt enables expansion of assortment of confectionary products used by diabetics.

Author Biography

V. DOROHOVICH, Kyiv National University of Trade and Economics

candidate of technical sciences, doctoral candidate

References

Астамирова Х., Ахманов Х. Настольная книга диабетика. – М.: Изд-во "Эксмо-пресс", 2001. – 400 с.

Дорохович В., Соловйова О. Кваліметрична оцінка цукрозамінників-поліолів // Товари і ринки. – 2007. – No 2. – С. 101-107.

Карпачов В.В. Сахара и сахарозаменители. – К.: Книга плюс, 2004. – 320 с.

Сборник рецептур мучных кондитерских и булочных изделий. – М.: Экономика, 1985. – 295 с.

Published

2008-06-06

How to Cite

DOROHOVICH В. (2008). The reasonability of sweeteners of new generation use in the technology of confectionery products. NTERNATIONAL CIENTIFIC-RACTICAL OURNAL OMMODITIES ND ARKETS, 5(1), 73–78. etrieved from https://journals.knute.edu.ua/commodities-and-markets/article/view/1702

Issue

Section

INNOVATION TECHNOLOGIES OF THE HEALTHY FOOD-STUFFS