Modification of the carbohydrate component of ice cream and frozen desserts using glucose-galactose syrup

Autor:	I K Kulikova, E I Volkova, T V Voblikova, O I Oleshkevich, M I Shramko, Ivan Evdokimov
Rok vydání:	2020
Předmět:	congenital hereditary and neonatal diseases and abnormalities chemistry.chemical_compound Component (thermodynamics) Chemistry Ice cream Galactose digestive oral and skin physiology nutritional and metabolic diseases food and beverages Food science Carbohydrate
Zdroj:	IOP Conference Series: Earth and Environmental Science. 613:012034
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/613/1/012034
Popis:	Functional and technological properties of glucose-galactose syrup as a substitute for sucrose in the technology of functional ice cream and milk desserts are studied. A comparative analysis of the effect of sucrose, fructose, galactose, and glucose-galactose syrup on formation of the sensory profile of sweeteners is performed. Patterns of the impact of concentration and temperature on the degree of sweetness of glucose and galactose syrup are revealed. The optimal ratio of glucose-galactose syrup and sucrose (50/50) in ice cream and frozen milk desserts is determined.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4bd65e3e0d221abe1e09eeb92013ebf4 https://doi.org/10.1088/1755-1315/613/1/012034 Zobrazit plný text záznamu