COMPLEX QUALITY INDICATOR OF SUGARS AND SUGAR SUBSTITUTES AND THEIR USE IN THE PRODUCTION OF CONFECTIONERY PRODUCTS

The paper presents the results of calculation on the basis of the basic principles of theoretical qualimetry of the complex index of quality of sugars and sugar substitutes. When evaluating sugars according to the complex indicator as the differential indicators, there were selected sweetness, glyce...

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Autores principales:	Antonella DOROHOVYCH, Victoria DOROHOVYCH, Liubov MAZUR
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2018
Materias:	theoretical qualimetry complex index Delphi method differential indicators Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/7a3fdb22eb9a4d28a0a9ce40fd4d77aa
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spelling	oai:doaj.org-article:7a3fdb22eb9a4d28a0a9ce40fd4d77aa2021-12-02T19:35:52ZCOMPLEX QUALITY INDICATOR OF SUGARS AND SUGAR SUBSTITUTES AND THEIR USE IN THE PRODUCTION OF CONFECTIONERY PRODUCTS2068-66092559-6381https://doaj.org/article/7a3fdb22eb9a4d28a0a9ce40fd4d77aa2018-06-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/574/543https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The paper presents the results of calculation on the basis of the basic principles of theoretical qualimetry of the complex index of quality of sugars and sugar substitutes. When evaluating sugars according to the complex indicator as the differential indicators, there were selected sweetness, glycemic index, solubility and melting point, caloric content, which have the greatest influence on the organoleptic, technological and physiological parameters of sugar quality. When calculating the complex index of sugar substitutes, it was suggested to introduce three indicators: the heat dissolution, water activity and the degree of tolerance. According to the selected indicators, which values have been transformed into a 10-point scale, profilograms have been constructed. Formulas of calculating the complex quality index were developed taking into account the validating factors of each indicator determined by the Delphi method. The calculation of the complex index of sugars’ quality showed a significant advantage of tagatose and the expediency of its use in the manufacture of confectionery products. The calculation of the complex index of quality of sugar substitutes showed that the highest score was registered by erythritol, fact that determines the expediency of its use in the manufacture of confectionery products with dietary function. The calculation showed the following values of the complex index of sugars’ quality – sucrose, glucose, fructose, maltose, lactose, tagatose, trehalose: 0.53, 0.46, 0.72, 0.44, 0.26, 0.81, 0.44, 0.47 respectively, and sugar substitutes – sorbitol, xylitol, isomaltotol, maltitol, erythritol, lactitol: 0.34, 0.42, 0.37, 0.47, 0.86, 0. 37 respectively. The article describes the sorption-desorption properties of various groups of confectionery products using sugars and sugar substitutes.Antonella DOROHOVYCHVictoria DOROHOVYCHLiubov MAZURStefan cel Mare University of Suceavaarticletheoretical qualimetrycomplex indexDelphi methoddifferential indicatorsFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 17, Iss 2, Pp 141-153 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	theoretical qualimetry complex index Delphi method differential indicators Food processing and manufacture TP368-456
spellingShingle	theoretical qualimetry complex index Delphi method differential indicators Food processing and manufacture TP368-456 Antonella DOROHOVYCH Victoria DOROHOVYCH Liubov MAZUR COMPLEX QUALITY INDICATOR OF SUGARS AND SUGAR SUBSTITUTES AND THEIR USE IN THE PRODUCTION OF CONFECTIONERY PRODUCTS
description	The paper presents the results of calculation on the basis of the basic principles of theoretical qualimetry of the complex index of quality of sugars and sugar substitutes. When evaluating sugars according to the complex indicator as the differential indicators, there were selected sweetness, glycemic index, solubility and melting point, caloric content, which have the greatest influence on the organoleptic, technological and physiological parameters of sugar quality. When calculating the complex index of sugar substitutes, it was suggested to introduce three indicators: the heat dissolution, water activity and the degree of tolerance. According to the selected indicators, which values have been transformed into a 10-point scale, profilograms have been constructed. Formulas of calculating the complex quality index were developed taking into account the validating factors of each indicator determined by the Delphi method. The calculation of the complex index of sugars’ quality showed a significant advantage of tagatose and the expediency of its use in the manufacture of confectionery products. The calculation of the complex index of quality of sugar substitutes showed that the highest score was registered by erythritol, fact that determines the expediency of its use in the manufacture of confectionery products with dietary function. The calculation showed the following values of the complex index of sugars’ quality – sucrose, glucose, fructose, maltose, lactose, tagatose, trehalose: 0.53, 0.46, 0.72, 0.44, 0.26, 0.81, 0.44, 0.47 respectively, and sugar substitutes – sorbitol, xylitol, isomaltotol, maltitol, erythritol, lactitol: 0.34, 0.42, 0.37, 0.47, 0.86, 0. 37 respectively. The article describes the sorption-desorption properties of various groups of confectionery products using sugars and sugar substitutes.
format	article
author	Antonella DOROHOVYCH Victoria DOROHOVYCH Liubov MAZUR
author_facet	Antonella DOROHOVYCH Victoria DOROHOVYCH Liubov MAZUR
author_sort	Antonella DOROHOVYCH
title	COMPLEX QUALITY INDICATOR OF SUGARS AND SUGAR SUBSTITUTES AND THEIR USE IN THE PRODUCTION OF CONFECTIONERY PRODUCTS
title_short	COMPLEX QUALITY INDICATOR OF SUGARS AND SUGAR SUBSTITUTES AND THEIR USE IN THE PRODUCTION OF CONFECTIONERY PRODUCTS
title_full	COMPLEX QUALITY INDICATOR OF SUGARS AND SUGAR SUBSTITUTES AND THEIR USE IN THE PRODUCTION OF CONFECTIONERY PRODUCTS
title_fullStr	COMPLEX QUALITY INDICATOR OF SUGARS AND SUGAR SUBSTITUTES AND THEIR USE IN THE PRODUCTION OF CONFECTIONERY PRODUCTS
title_full_unstemmed	COMPLEX QUALITY INDICATOR OF SUGARS AND SUGAR SUBSTITUTES AND THEIR USE IN THE PRODUCTION OF CONFECTIONERY PRODUCTS
title_sort	complex quality indicator of sugars and sugar substitutes and their use in the production of confectionery products
publisher	Stefan cel Mare University of Suceava
publishDate	2018
url	https://doaj.org/article/7a3fdb22eb9a4d28a0a9ce40fd4d77aa
work_keys_str_mv	AT antonelladorohovych complexqualityindicatorofsugarsandsugarsubstitutesandtheiruseintheproductionofconfectioneryproducts AT victoriadorohovych complexqualityindicatorofsugarsandsugarsubstitutesandtheiruseintheproductionofconfectioneryproducts AT liubovmazur complexqualityindicatorofsugarsandsugarsubstitutesandtheiruseintheproductionofconfectioneryproducts
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COMPLEX QUALITY INDICATOR OF SUGARS AND SUGAR SUBSTITUTES AND THEIR USE IN THE PRODUCTION OF CONFECTIONERY PRODUCTS

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