NATURAL SUGAR SUBSTITUTES. THEIR ADVANTAGES AND APPLICATIONS

This article discusses some of the sweeteners of natural origin, how they affect the body, and their use. Comparison of sweeteners in comparison with sucrose, parameters and their characteristics is given. What are the prospects for the use of sugar substitutes in our world.

INNOVATIVE METHODS AND TECHNOLOGIES OF DESSERT PREPARATION

Modern market conditions require constant improvement and application of innovative technologies in the food industry. The main technologies of making dessert products with low sugar content are investigated in the article. Natural and artificial sugar substitutes, their benefits and harms of use are analyzed. The latest trend in the development of the food industry in Ukraine and the world is the strengthening of integration and globalization. This situation leads to stable economic growth and ensuring the competitiveness of the food industry. An important condition for the implementation of innovative technologies and methods in the food industry is the evaluation of their effectiveness, which largely depends on the object of evaluation, the type of effect, the approach to evaluating efficiency. Today, desserts are the most popular food. The constant increase of the population and, accordingly, the satisfaction of the consumption needs of any products require innovative approaches to product technologies. The latest trends and trends in improving the quality of food products while reducing calories and increasing nutritional value lead to the creation of innovative types of dessert products with functional recognition. New types of dessert products are significantly influenced by the need for a healthy diet, taking into account all the necessary macronutrients. When creating a new functional dessert, much attention is paid to improving the nutritional value. A promising area of the development of functional products is dessert products with low energy value and low sugar content. As of today, the confectionery industry and, accordingly, dessert products are becoming increasingly popular. The total production of food industry enterprises, in terms of dessert products, is more than 1.4 million tons of products per year (3% of GDP). This house closely cooperates with agricultural enterprises of Ukraine and is one of the largest consumers of their products ˗ milk, flour, sugar, etc. In modern conditions, the food industry is stably developed, self-sufficient and occupies a leading position in both domestic and global markets. The production of dessert products is constantly growing. This trend is observed not only in Ukraine. Monitoring and research of the confectionery market in Ukraine demonstrates the fact that the largest share is occupied by domestic products. This is about 95% of the total. This percentage is provided by a highly concentrated market with a large number of food industry enterprises (about 800 companies). Modern consumers want to get something innovative as a dessert, with a low sugar content, balanced in the number of macronutrients. In a number of European countries and Japan, desserts with the addition of vitamins, minerals, sweeteners, sugar substitutes (including stevia) have become very popular.

On the healthy lifestyle of citizens in the context of the use of sugar supplements and their impact on human health

The article examines some aspects of the use of sugar substitutes in food in the context of their impact on the health of citizens. Given that food additives, and especially sugar substitutes, have become an integral part of most foods, the question arises as to their impact on the health of consumers of these foods. Literature data and interviews of specialists in the field of production and use of food additives were studied. Classifications of food additives provided by the legislation of Ukraine in the context of their influence on physicochemical, organoleptic properties, shelf life and other qualitative characteristics of food products are carried out. Particular attention is paid to the possible harmful effects of sugar supplements on human health. Of these series, dyes that should be avoided for use by children are singled out. The conclusion and recommendations on the adequate use of food additives-sugar substitutes in food in order to prevent their harmful effects on the health of citizens of Ukraine.

INFLUENCE OF SUGAR SUBSTITUTES AND DIETARY FIBER ON THE TEXTURAL PROPERTIES OF GLUTEN-FREE DOUGH AND COOKIES

Актуальной тенденцией развития пищевых технологий является поиск ингредиентов для замены или снижения содержания сахара, соли и жира при одновременном увеличении содержания пищевых волокон в продукте. Исследовано влияние мальтита (М) и инулина (И) при замене сахара в рецептуре безглютенового печенья на текстуру и физические свойства теста и изделия, приготовленного на основе мучной смеси из амаранта, киноа и гречихи в соотношении 0,3 : 0,45 : 0,25 соответственно. Составлено пять образцов рецептур печенья, в которых сахар частично (50%) или полностью (100%) заменяли М и/или И. В рецептуре контрольного образца в качестве подсластителя использовали сахар. При приготовлении теста для безглютенового печенья количество воды для всех образцов было одинаковым. Установлено, что полная замена сахара М и И повышает показатели твердости, вязкости и адгезивности безглютенового теста, что затрудняет его обработку. В образцах, где 50% сахара заменяли М или сахар был полностью заменен М и И в равных количествах, липкость уменьшалась. Включение М в рецептуру безглютенового печенья существенно не повлияло на его физические свойства – диаметр, высоту, расплываемость, яркость цвета. Образцы печенья, выпеченные из теста с включением И, были темнее и тоньше, чем контрольный образец, и лучше сохраняли свои хрустящие свойства. Внесение М и И существенно не повлияло на твердость изделий, однако образцы печенья с полной заменой сахара М, с 50%-й заменой сахара И, а также содержащие М и И в равных количествах характеризовались значительной хрупкостью. При замене в рецептуре 50% сахара М или 100% сахара И получено мягкое и менее хрупкое печенье, привлекательное для потребителя. Таким образом, при полной замене сахара смесью М и И в равных количествах можно получить безглютеновое тесто и печенье с хорошей текстурой. Полная замена сахара в сочетании с использованием пищевых волокон с пребиотическими свойствами наряду с мукой псевдозлаковых культур позволяет создать полезный для здоровья продукт с потенциально более низким гликемическим индексом и сниженной калорийностью. The search for ingredients to replace or reduce the content of sugar, salt and fat while increasing the content of dietary fiber in the product is an actual trend in the development of food technologies. The influence of maltitol (M) and inulin (I) when replacing sugar in the formulation of gluten-free cookies on the texture and physical properties of the dough and the product prepared on the basis of a flour mixture of amaranth, quinoa and buckwheat in a ratio of 0.3 : 0.45 : 0.25 respectively was studied. Five samples of cookie formulations were compiled, in which sugar was partially (50%) or completely (100%) replaced by M and/or I. In the formulation of the control sample, sugar was used as a sweetener. When preparing the gluten-free cookie dough, the amount of water for all samples was the same. It was found that the complete replacement of sugar M and I increases the hardness, viscosity and adhesiveness of gluten-free dough, which makes it difficult to process it. In samples where 50% of the sugar was replaced by M or the sugar was completely replaced by M and I in equal amounts, the stickiness was reduced. Adding M to the formulation of gluten-free cookies did not significantly affect its physical properties – diameter, height, blurring, and color brightness. The cookie samples baked from the dough with the inclusion of I were darker and thinner than the control sample, and better preserved their crispy properties. The addition of M and I did not significantly affect the hardness of the products, but the samples of cookies with a complete replacement of sugar M, with a 50% replacement of sugar I, as well as containing M and I in equal quantities, were characterized by significant brittleness. When replacing 50% of the sugar M in the formulation, or 100% of the sugar I, a soft and less brittle cookie is obtained, which is attractive to the consumer. Thus, if you completely replace the sugar with a mixture of M and I in equal amounts, you can get a gluten-free dough and cookies with a good texture. Complete sugar replacement combined with the use of dietary fiber with prebiotic properties, along with the flour of pseudo-cereals, allows you to create a healthy product with a potentially lower glycemic index and reduced caloric content.

INFLUENCE OF SUGAR SUBSTITUTES ON STABILITY OF GRAIN ENERGY BARS DURING STORAGE

Рост алиментарно-зависимых заболеваний, связанных с повышением гликемического индекса, делает актуальной разработку продуктов без сахара. Представляет интерес исследование влияния заменителей сахара на влагопоглощающие характеристики зерновых энергетических батончиков, пользующихся большим спросом потребителей. Объектом исследования были образцы зерновых батончиков без замены сахара – образец 1 (контроль) и с заменой сахара изомальтом и мальтитом – образцы 2 и 3 соответственно. Влагопоглощающие свойства зерновых батончиков анализировали по изотермам сорбции, построенным по моделям Caurie, Khun и Guggenheim Anderson de Boer, при активности воды от 0,1 до 0,9. Установлено, что при активности воды выше 0,6 в образцах 2 и 3 в отличие от контрольного образца происходило резкое увеличение содержания влаги. Значение равновесной относительной влажности для контрольного образца составляло 50%, а для образцов 2 и 3 с заменой сахара – около 60%. После 90 сут хранения образец батончика 2 с изомальтом имел более высокое сенсорное качество (сохранил мягкость и хрустящие свойства) по сравнению с контрольным образцом и образцом 3, приготовленным с мальтитом. Таким образом, замена сахара альтернативными подсластителями в зерновых энергетических батончиках делает их более стабильными при хранении. The increase in the number of alimentary-dependent diseases associated with an increase in the glycemic index makes the development of sugar-free products relevant. It is of interest to study the effect of sugar substitutes on the moisture-absorbing characteristics of grain energy bars, which are in great demand by consumers. The object of the study was samples of grain bars without sugar replacement-sample 1 (control) and with sugar replacement with isomalt and maltitol – samples 2 and 3 respectively. The moisture-absorbing properties of grain bars were analyzed by sorption isotherms constructed according to the Caurie, Khun, and Guggenheim Anderson de Boer models, with water activity from 0,1 to 0,9. It was found that when the water activity was higher than 0,6 in samples 2 and 3, in contrast to the control sample, a sharp increase in the moisture content occurred. The value of the equilibrium relative humidity for the control sample was 50%, and for samples 2 and 3 with sugar replacement – about 60%. After 90 days of storage, the sample of the bar 2 with isomalt had a higher sensory quality (it retained its softness and crunchy properties) compared to the control sample and the sample 3 prepared with maltitol. Thus, replacing sugar with alternative sweeteners in grain energy bars makes them more stable during storage.

INVESTIGATION OF THE COMPOSITION OF POLYPHENOLIC SUBSTANCES OF THE JUICE FROM ARTICHOKE TUBERS

Currently, the growth of diseases with diabetes, metabolic disorders, and obesity increases the demand for preventive and functional products. Currently available technologies for the production of preventive products provide for the replacement of sugar with sugar substitutes or its complete absence, which naturally reduces the nutritional and energy value of the products produced. One of the main promising areas of the processing industry is the production of new products and sugar substitutes based on non-traditional types of plant raw materials that have a rich carbohydrate complex in their composition. These types of raw materials among vegetable crops include jerusalem artichoke. Currently, jerusalem artichoke juice is of particular interest for use in the production of soft drinks, as it has a rich chemical composition, which makes Jerusalem artichoke indispensable in dietary nutrition, in the preparation of highly effective medicines. In this article, the chemical composition of tubers and juice-semi-finished products from jerusalem artichoke is investigated. The results of the studies showed that the bulk of the dry substances in jerusalem artichoke tubers are carbohydrates, most of which are represented by fructosides. In the semi-finished juice passes: oligosaccharides 22.54 %, monosaccharides 1.61%, as well as part of the structural polysaccharides-fiber 0.07 %, pectin substances 1.84 %. The change in the fractional composition of the polyphenolic substances of the pulp and semi - finished juice was studied when the pulp was kept for 30 minutes. When developing the technology for the production of juices and beverages based on jerusalem artichoke, it was found that the polyphenolic substances of jerusalem artichoke tubers have a great influence on the technological properties of raw materials, the quality and nutritional value of the finished product. It was found that the enzymatic process of oxidative transformation of polyphenols occurs as much as possible in the first 5-10 minutes.

Jam based on sugar substitutes

The article discusses the development of dietary products, namely sugar-free jam. The production process of jam with sugar substitute is presented. In addition, the necessary ingredients have been selected and the most suitable sweetener has been identified, its properties are touched upon, its positive and negative characteristics are examined. This paper will consider the technological process of jam production based on a sugar substitute, a wide variety of sweeteners that can be used in production, and other components that act as an auxiliary part in the recipe.