About the issue
Publications
2026
2025
2024
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
Partners
2014 (published: 11.09.2014)
Number 3(21)
Home
>
Issue
>
Investigation of rheological properties of fruit-jelly mass manufactured
using sugar substitutes
Kuznetsova L.I., Koldina T.V., Vitovtov A.A.
Keywords: rheology, fruit-jelly mass, sugar substitutes, polyols, isomalt, lures, sorbitol, ritrit.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Investigation of rheological properties of fruit-jelly mass manufactured
using sugar substitutes
In the modern world acute problem of inadequate and not balanced diet, this leads to an increase in the number of overweight people, increase of number of alimentary - dependent diseases and other.
In recent years, the population prefers products, having in its composition of substances that have a positive effect on the body, help to improve health. On the market there is a tendency of increase of interest to low-calorie diet and functional products.
In the paper results of the research of some of the rheological properties of fruit-jelly mass manufactured using polyols. The obtained results allow to predict values of rheological characteristics of fruit-jelly mass with different ratios prescription ingredients with regard to their physical-chemical properties and technological parameters of separate stages of the production process, and as a consequence to ensure the stability of quality characteristics of the finished product.
Read the full article
Read the full article
Keywords: rheology, fruit-jelly mass, sugar substitutes, polyols, isomalt, lures, sorbitol, ritrit.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License