Кондитерские изделия без сахара в питании диабетиков

Wares of pastries without sugar in the feed of diabetics

Krasina IB. ^a

Карачанская Т. А. ^a

Карапетян Т. Б. ^a

Арутюнян Г. М. ^b

Marwa A. Sheir ^c,c,c

Affiliation

a ГОУ ВПО «Кубанский государственный технический университет»»

b ГОУ ВПО «Кубанский государственный технический университет»

c Food Technology Research Institute, Agriculture Research Center, Giza, Egypt

Copyright ©Krasina et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

Possibility of production of wares of cakes is shown without sugar with addition of natural podslastitelya - steviozida and food fibres of Kametsel'. The optimum dosages of additions and their influence are certain on basic properties of consumers of the finished products.

Keywords

Diabetes, podslastiteli, steviozid, food fibres, Kametsel' FW200, wares of cakes, functional properties, properties of consumers

REFERENCES

Агаджанян Н.А., Туфанов А.И., Шендеров Б.А. Этюды об адаптации и путях сохранения здоровья. - М.: Сирин, 2002. - 156 с.
Хотимченко Ю.С., Кропотов А.В. Энтеросорбенты для больных и здоровых / Медикофармацевтический вестник Приморья. - 1998. - № 4. - С. 99-107.

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