Description the current state of the use of natural artificial sweeteners, especially glucose-fructose syrup in the food industry. Methods of determination of the consistency of experimental samples by the method of gravitational penetration is describe.
Аннотация к работе
National University of Food Technologies Eeffect of glucose-fructose syrup the consistency of condensed milk V.S. Guts, Dr.Sc., Professor., L.V. Shpachuk, Assistant Annotation The article describes the current state of the use of natural artificial sweeteners, especially glucose-fructose syrup (GFS) in the food industry. Theoretically proved and experimentally demonstrated the possibility of using glucose-fructose syrup in the technology of concentrated caramelized milk. The research of quality characteristics was done and defined consistency of concentrated caramelized milk by using glucose-fructose syrup. The present methods of determination of the consistency of experimental samples by the method of gravitational penetration is describe . The data of experimental research of change of penetration index of the prepared product during storage are given . On basis of the carried out studies is founded that the introduction of glucose-fructose syrup promotes the formation of soft consistency concentrated caramelized milk. The relation between the assessment of consistency of concentrated caramelized milk and the indicator of penetration is displayed. Developed recipe of concentrated caramelized milk with glucose-fructose syrup can be recommended for the production on the enterprises of canned milk sector. Keywords: condensed milk, glucose-fructose syrup, consistency, gravitational penetration. All food products are very difficult after chemical composition, have definite characteristic that in general characterize production quality. Basic determination of estimation of products quality is organoleptic estimation, to that belong external appearance, taste, smell, colour and consistency. However this method of determination of consistency is subjective and doesn’t give a complete idea about consistency of food products. Therefore in the process of determination of product quality, with organoleptic method of estimation consistency is necessary to apply the instrumental methods of control that are based on determination of one or a few objective of structurally-mechanical description of products. Consistency is a part of structurally-mechanical properties (SMB) and characterize the aggregation state of products and it is external expression of internal structure of dispersed system and the type of cooperation of structural elements in a product. Structurally-mechanical properties show up during operating of mechanical energy (force) on a product and characterize his resistance to the added forces.