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
Декабрь 2014 (published: 03.12.2014)
Number 4(22)
Home
>
Issue
>
Pectin and its impact on consumer properties of fruit sugar confectionery
Koldina T.V., Vitovtov A.A.
Keywords: pectin, geleobrazovaniju, fruit confectionery products, the consumer properties of confectionery products.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Pectin and its impact on consumer properties of fruit sugar confectionery
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.
Read the full article
Read the full article
Keywords: pectin, geleobrazovaniju, fruit confectionery products, the consumer properties of confectionery products.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License