Using the indexes of chemical composition in raw materials for optimizing the confection formulas

Authors

  • I.A. Belova
  • N.B. Kondratiev
  • T.V. Savenkova
  • O.S. Rudenko
  • M.V. Osipov
  • F.I. Parashina
  • Yu.A. Mamonova
  • K.V. Yuzhakova

Keywords:

confectionery, fruit jelly, marmalade, marshmallow, fruit and vegetable raw, organic acids, macronutrients, mono- and disaccharides, capillary electrophoresis, optimization of recipes

Abstract

Chemical composition of fruit and vegetable raw materials was investigated by capillary electrophoresis by following criteria: mass fraction of macronutrients, organic acids, mono-and disaccharides. This data was used to develop methods for determiningof the mass fraction of raw fruit in confectionery products. Developed formula allows to optimize recipes of fruit jelly and marshmallow on the content of the fruit part.

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Published

2016-06-10

Issue

No. 2 (2016): march-april

Section

КОНФЕРЕНЦИИ. СИМПОЗИУМЫ. СЕССИИ

How to Cite

Belova, I., Kondratiev, N., Savenkova, T., Rudenko, O., Osipov, M., Parashina, F., Mamonova, Y., & Yuzhakova, K. (2016). Using the indexes of chemical composition in raw materials for optimizing the confection formulas. Vestnik of the Russian Agricultural Science, 2, 8-9. http://www.vestnik-rsn.ru/index.php/vrsn/article/view/225