MICROBIAL CHARACTERISTICS OF EGG-WHITE CREAMS WITH REDUCED SUGAR

One of the most relevant problems in developed countries is the reduction of free sugars in confectionary goods. The article focuses on the microbial analysis of egg-white creams for cakes and pastries decoration with reduced sugar. It was determined the possibility of replacing the traditional sucr...

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Autores principales:	Nataliia HRYHORCHAK, Olena UKRAINETS, Alina BILKO, Iryna SOKOLOVSKA, Julya KAMBULOVA
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	glucose fructose sucrose microbial activity polysachharide complex Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/d87fc35bfec94872bfaa3b7ad472cce2
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spelling	oai:doaj.org-article:d87fc35bfec94872bfaa3b7ad472cce22021-12-02T19:35:52ZMICROBIAL CHARACTERISTICS OF EGG-WHITE CREAMS WITH REDUCED SUGAR2068-66092559-6381https://doaj.org/article/d87fc35bfec94872bfaa3b7ad472cce22017-09-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/515/493https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381One of the most relevant problems in developed countries is the reduction of free sugars in confectionary goods. The article focuses on the microbial analysis of egg-white creams for cakes and pastries decoration with reduced sugar. It was determined the possibility of replacing the traditional sucrose by fructose or glucose in the technology of egg-white creams production. The results of research showed the possibility of reducing sugar in creams up to 40%. Sugar gives the products high dry matter content. Sugar reduction causes the growth of free humidity content and microbial activity in confectionary goods. The free humidity binding is provided by complex of polysaccharides – pectin and sodium alginate. The binding ability of structurants provides minor changes in humidity and pH of egg-white creams during storage. Creams with reduced sugar correspond to all the State standard requirements by microbial indicators. New recipes could be used in the production of cakes and pastries decorated by egg-white creams.Nataliia HRYHORCHAKOlena UKRAINETSAlina BILKOIryna SOKOLOVSKAJulya KAMBULOVAStefan cel Mare University of Suceavaarticleglucosefructosesucrosemicrobial activitypolysachharide complexFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 3, Pp 147-152 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	glucose fructose sucrose microbial activity polysachharide complex Food processing and manufacture TP368-456
spellingShingle	glucose fructose sucrose microbial activity polysachharide complex Food processing and manufacture TP368-456 Nataliia HRYHORCHAK Olena UKRAINETS Alina BILKO Iryna SOKOLOVSKA Julya KAMBULOVA MICROBIAL CHARACTERISTICS OF EGG-WHITE CREAMS WITH REDUCED SUGAR
description	One of the most relevant problems in developed countries is the reduction of free sugars in confectionary goods. The article focuses on the microbial analysis of egg-white creams for cakes and pastries decoration with reduced sugar. It was determined the possibility of replacing the traditional sucrose by fructose or glucose in the technology of egg-white creams production. The results of research showed the possibility of reducing sugar in creams up to 40%. Sugar gives the products high dry matter content. Sugar reduction causes the growth of free humidity content and microbial activity in confectionary goods. The free humidity binding is provided by complex of polysaccharides – pectin and sodium alginate. The binding ability of structurants provides minor changes in humidity and pH of egg-white creams during storage. Creams with reduced sugar correspond to all the State standard requirements by microbial indicators. New recipes could be used in the production of cakes and pastries decorated by egg-white creams.
format	article
author	Nataliia HRYHORCHAK Olena UKRAINETS Alina BILKO Iryna SOKOLOVSKA Julya KAMBULOVA
author_facet	Nataliia HRYHORCHAK Olena UKRAINETS Alina BILKO Iryna SOKOLOVSKA Julya KAMBULOVA
author_sort	Nataliia HRYHORCHAK
title	MICROBIAL CHARACTERISTICS OF EGG-WHITE CREAMS WITH REDUCED SUGAR
title_short	MICROBIAL CHARACTERISTICS OF EGG-WHITE CREAMS WITH REDUCED SUGAR
title_full	MICROBIAL CHARACTERISTICS OF EGG-WHITE CREAMS WITH REDUCED SUGAR
title_fullStr	MICROBIAL CHARACTERISTICS OF EGG-WHITE CREAMS WITH REDUCED SUGAR
title_full_unstemmed	MICROBIAL CHARACTERISTICS OF EGG-WHITE CREAMS WITH REDUCED SUGAR
title_sort	microbial characteristics of egg-white creams with reduced sugar
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/d87fc35bfec94872bfaa3b7ad472cce2
work_keys_str_mv	AT nataliiahryhorchak microbialcharacteristicsofeggwhitecreamswithreducedsugar AT olenaukrainets microbialcharacteristicsofeggwhitecreamswithreducedsugar AT alinabilko microbialcharacteristicsofeggwhitecreamswithreducedsugar AT irynasokolovska microbialcharacteristicsofeggwhitecreamswithreducedsugar AT julyakambulova microbialcharacteristicsofeggwhitecreamswithreducedsugar
_version_	1718376408031428608

MICROBIAL CHARACTERISTICS OF EGG-WHITE CREAMS WITH REDUCED SUGAR

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