Abstract
The article substantiates the relevance of the development of confectionery products with a reduced content of easily digestible carbohydrates and content of calories’, including those suitable for diabetic nutrition. A comparative analysis of the technological and physiological properties of sweeteners (polyols) was carried out and showed the prospects of using sorbitol, xylitol, maltitol and maltitol syrup for the manufacture of musli-bars without added sugar, including those suitable for diabetic nutrition. The processes of heat treatment of syrups with sweeteners are studied, regression equations are selected that allow determining the dry matter content in the syrup at a certain temperature or setting the temperature to which it is necessary to boil the syrup to achieve the required dry matter content. The influence of sweeteners on the dynamic viscosity of syrups and the strength of bars is studied. The determination of the mass fraction of total sugar (in terms as sucrose) was carried out, according to the results of which the developed products were classified as specialized products of diabetic nutrition. The complex analysis allowed to determine the optimal sweetener and, based on the results obtained, developed recipes for musli-bars without added sugar: «Cereals with raspberries», «Cereals with hazelnuts», «Cereals with blueberries».
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