Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2310-1164

Декабрь 2014 (published: 03.12.2014)

Number 4(22)

Home > Issue > Pectin and its impact on consumer properties of fruit sugar confectionery

UDC 664

Pectin and its impact on consumer properties of fruit sugar confectionery

Koldina T.V., Vitovtov A.A.

Confectionery products - the products, most of which consists of sugar or other sweet substances, treacle, various fruits and berries other components are rather high demand among the population. Consumer value and functional properties of confectionery products due to their complex necessary for the human body substances (carbohydrates, proteins, fats, minerals, vitamins, etc). Fruit pastries are products of processing of fruits and berries with the addition of a large number of sugar (60-75 %) and other raw materials with high biological value due to the content of almost all nutrients fruits in a concentrated form. The consumer properties of the fruit and berry sugary confectionery products largely depend on the properties, quality and quantity of pectin. Manifestation of consumer and technological properties of pectin in the fruit and berry sugary products depend on the type of pectin, pH, temperature and other factors.
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Keywords: pectin, geleobrazovaniju, fruit confectionery products, the consumer properties of confectionery products.

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