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Home >Food Processing: Techniques and Technology > Archive > Volume 33, Issue 2, 2014 > SUBSTANTIATION OF FORMULAS OF ENRICHED SUGAR-CENTERED DRAGÉE
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

SUBSTANTIATION OF FORMULAS OF ENRICHED SUGAR-CENTERED DRAGÉE

Galiyeva Almira. I. a
,
Irina Yu. Reznichenko a
,
Ivanec G. E. b
Affiliation
a FSBEI HVE «Kemerovo Institute of Food Science and Technology»
b Kemerovo Institute of Food Science and Technology
Copyright ©Galiyeva 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
The development of competitive functional foods based on local raw materials is the actual direction of the food industry development in the region. The possibility of enrichment of sugar-centered dragée with raw components of plant origin has been investigated. It has been revealed that when changing the sugar-centered dragée recipe associated with the introduction of the dry plant extracts there happens a change of functional and technological properties of the dragée at the stage of production and creation of new consumer properties of the finished products. The optimum ratios of plant extracts in the recipe of the given dragée taking into account sensory and physico-chemical qualities of finished products have been established. Varying doses of plant extracts based on their mutual influence will allow obtaining sugar-centered dragée with necessary technological properties and finished products of the required quality.
Keywords
Dragée, enrichment, commodity quality assessment, experimental date, mathematical processing
REFERENCES
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