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Title of article COMPOSITION AND QUALITY STANDARDS OF FUNCTIONAL CARAMEL
Authors

Reznichenko I., Dr.Sci.(Eng.), Professor, Head of the Department of Quality Management, Kemerovo State University, irina.reznichenko@gmail.com

Renzyaeva T., Dr.Sci.(Eng.), Professor of the Department of Technology of Vegetable Food Products, Kemerovo State University, ren-tamara@mail.ru

Renzyaev A., Cand.Sci.(Eng.), Senior Lecturer of the Department of Machines and Devices of Technological Systems, Kemerovo State University

Section
Year 2020 Issue 2 UDC 664.143
DOI 10.21603/2074-9414-2020-2-204-211
Abstract
Introduction. Functional foods help to improve the diet, maintain health, and prolong active longevity. Therefore, food science constantly develops new formulations of functional products. Caramel can hardly be called healthy food as it possesses low nutritional and high energy value. Moreover, caramel contains easily digested sugars but no physiologically functional ingredients, e.g. vitamins, minerals, etc. In order to increase the nutritional value of caramel, we fortified the traditional formulation with ascorbic acid and Valetek-3 vitamin premix.
Study objets and methods. The research featured laboratory and pilot samples of caramel. The quality indicators of the finished product were determined according to the industry standards.
Results and discussion. The research provided advanced formulations and technology for the development of the new functional caramel fortified with ascorbic acid and a vitamin complex. A set of experiments resulted in a nomenclature of regulated quality indicators and functional properties. The changes in the quality of the caramel during storage made it possible to define the shelf-life of the product.
Conclusion. The research defined the optimal formulation for the new kind of functional caramel and determined its quality indicators. The present article introduces a list of quality standards for caramel fortified with vitamin C (ascorbic acid) and Vitalek-3 vitamin premix, as well as the indicators of its functional properties. The research provided the new functional food with the regulatory and technical documentation necessary for its mass production.
Keywords Functional product, sugar confectionery, candy caramel, ascorbic acid, vitamins
Artice information Received March 2, 2020
Accepted May 29, 2020
Available online June 29, 2020
For citation Reznichenko IYu, Renzyaeva TV, Renzyaev AO. Composition and Quality Standards of Functional Caramel. Food Processing: Techniques and Technology, 2020;50(2):204–211. (In Russ.). DOI: https://doi.org/10.21603/2074-9414-2020-2-204-211.
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