Використання дисахариду фруктози під час виробництва мафінів із начинкою дієтичного призначення

Abstract

Установлено можливість раціонального використання фруктози під час виробництва фруктової начинки для мафінів дієтичного призначення. Шляхом багатофакторного планування експерименту визначено оптимальне співвідношення рецептурних компонентів: яблучного пюре та фруктози. Досліджено реологічні властивості драглеподібної начинки на основі сахарози та фруктози. Визначено вміст вільної та зв’язаної вологи в начинках.

Development of special dietary products for patients with diabetes is a very important area of food science and technology. The analytical literature review showed that we do not have any works dedicated to the elaboration of muffins with dietary purpose fillings. Therefore, we needed to develop muffins with fillings access for all people including patients suffering from diabetes. The article under consideration discloses the possibility of rational use of fructose by producing fruit stuffing for dietetic muffins. An optimum ratio of the ingredients is defined by multiple factor planning of the experiment. Rheological properties of a jelly-like stuffing based on sucrose and fructose are investigated. The influence of sugar and fructose on structural and mechanical characteristics of jelly-like filling for muffins is defined. In comparison with sugar, fructose increases effective viscosity of the filling by 17%. The increased viscosity may complicate dosing of the filling on fructose in the baked muffin. Therefore, we decided to reduce the fructose content in the recipe to make the filling structure easier. According to derivatograph researches, we established the content of total, bound and free moisture in stuffing for muffins. Endothermic effect was calculated and it was determined that activation energy of the filling on fructose is more than energy activation of the filling on the sucrose at 37%. Results of the researches formed the basis for the development of compounds for fruit jellied stuffing applied for the production of muffins. Normative documents for muffins with filling was developed and approved.