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https://repo.btu.kharkov.ua//handle/123456789/2593
Title: | Technology of curd cake with suclarose as highly effective sweetener |
Other Titles: | Використання високоефективного підсолоджувача сукралози у виробництві кексу сирного |
Authors: | Aksonova, Olena Gubsky, Sergey Torianik, Dmytro Murlykina, Natalia |
Keywords: | sucralose;curd cake;sucrose;diabetes;glycemic index;сукралоза;кекс сирний;сахароза;діабет;глікемічний індекс |
Issue Date: | 2020 |
Publisher: | Харківський державний університет харчування та торгівлі |
Citation: | Aksonova O., Gubsky S., Torianik D., Murlykina N. Technology of curd cake with suclarose as highly effective sweetener. Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі. 2020. Вип. 1(31). C. 7-20. |
Abstract: | The article presents the results of developing technology for the production
of curd cake using a low-calorie sweetener sucralose. An analysis of literary
sources has shown the relevance of developing food technologies with lower
calories and glycemic index as a preventive measure in the fight against an increase
in diabetes. The implementation of this direction in the form of a partial replacement
in the sugar formulation for effective sweetenrs sucralose is proposed.
The obtained integral quality estimates of sugars and sucralose at the levels
of 0.82 and 0.60, respectively, using qualimetric analysis on five characteristics
allowed us to conclude in favor of the predominant use of sucralose. The
optimization of the technology for the production of curd cake using sugar substitute
sucralose was carried out. As a prototype, a sugar-based recipe was used, in which
a partial replacement (at the level of 30, 50 and 70%) of sugar with sucrose was
carried out. The latter was used as a commercial sweetener TM Splenda. All
samples, including the control on sugar, were subjected to organoleptic evaluation,
which showed the absence of extraneous flavors in all samples and their similarity
in terms of sweetness. However, unsatisfactory indicators were found for the sample
with a replacement of 70%, we are talking about the color and characteristics of the
crumb. This made it possible to opt for technology with sugar substitution in the
range of 30–50%. All investigated samples of curd cake in terms of organoleptic and
physico-chemical parameters met the requirements of regulatory documentation.
Based on the results obtained, a technological scheme for the production of curd
cake with sucralose was developed.
Calculation of the energy value of the obtained product in comparison with the
control sample on sucrose showed a decrease in the calorie content of the product by 10%.
The results are important for the development of technology foods for people
with diabetics Наведено результати розробки технології виробництва кексу сирного з використанням низькокалорійного підсолоджувача сукралози. Як прототип було використано технологію кексу сирного. У дослідних зразках здійснено часткову заміну (30, 50 і 70%) цукру сукралозою. Як джерело сукралози використано комерційний підсолоджувач ТМ Splenda. Органолептичне оцінювання вироблених зразків дозволило зробити вибір на користь технології з заміною цукру в інтервалі 3050%. Усі досліджені зразки кексу сирного за органолептичними та фізико-хімічними показниками відповідали вимогам нормативної документації. Розрахунок енергетичної цінності розробленого продукту порівняно з контрольним зразком на сахарозі показав зменшення цього показника на 10%. |
URI: | https://repo.btu.kharkov.ua//handle/123456789/2593 |
Appears in Collections: | Випуск 1 (31) |
Files in This Item:
File | Description | Size | Format | |
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1 (7-20).pdf | 415.33 kB | Adobe PDF | View/Open |
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