POSSIBILITY OF USING WHEY PRODUCT REPLACING SUGAR IN THE PRODUCTION OF ZEPHYR

Cнижение в кондитерских изделиях сахароемкости и калорийности путем замены белого сахара на альтернативные сахаросодержащие ингредиенты является актуальной задачей кондитерской отрасли. Исследована перспектива замены белого сахара в рецептуре зефира на агаре сухим сывороточным пермеатом (ССП) – сопутствующим продуктом производства концентратов сывороточных белков. В задачи исследования входило определение показателей качества и функциональных свойств ССП, разработка технологии с полной заменой в рецептуре зефира белого сахара пермеатом; определение влияния температуры на вязкостные свойства и дисперсность пузырьков воздуха зефирных масс различных составов; оценка качества изделий из разработанной зефирной массы. Контрольным образцом была зефирная масса на агаро-сахаро-паточном сиропе. Определено, что калорийность, кариогенность, гликемический и инсулиновый индексы ССП ниже, чем у других широко востребованных в кондитерской отрасли углеводсодержащих продуктов – белого сахара, лактозы, патоки. Разработанная рецептура зефира на агаре без сахара с использованием пермеата и высокоосахаренной патоки (при их соотношении соответственно 1 : 3) включала концентрированный сок (яблочный, клубничный или тыквенный) с массовой долей сухих веществ 68–70% в количестве 10,5% общей массы, что позволило исключить из рецептуры искусственные красители и ароматизаторы, повысить пищевую ценность продукта. Установлено, что при увеличении температуры взбивания с 70 до 85°С в зефирной массе на пермеате по сравнению с зефирной массой без замены сахара уменьшение эффективной вязкости происходит в большей степени, что способствует увеличению объема пены и размера пузырьков воздуха. Органолептические показатели качества зефира – вкус и запах, вид в изломе, консистенция, цвет, изготовленного из разработанной зефирной массы с заменой сахара пермеатом, соответствуют требованиям ГОСТ 5897–90. Разработанный продукт можно рекомендовать для диетического питания людям с избыточной массой тела, а также спортсменам для снижения веса. Reducing sugar intensity and caloric content in confectionery products by replacing white sugar with alternative sugar-containing ingredients is an urgent task of the confectionery industry. The prospect of replacing white sugar in the formulation of zephyr on agar with dry whey permeate (DWP) – a co-product of the production of whey protein concentrates has been investigated. Determination of quality indicators and functional properties of DWP, development of technology with complete replacement of white sugar in the formulation of zephyr with permeate; determination of the effect of temperature on the viscosity properties and dispersion of air bubbles of zephyr masses of various compositions; evaluation of the quality of products from the developed zephyr mass were part of the research objectives. Zephyr mass on agar-sugar-molasses syrup was a control sample. It was determined that the caloric content, karyogenicity, glycemic and insulin indices of DWP are lower than those of other carbohydrate-containing products widely in demand in the confectionery industry – white sugar, lactose, molasses. The developed formulation of zephyr on agar without sugar using permeate and highly sugared molasses (with their ratio respectively 1 : 3) it included concentrated juice (apple, strawberry or pumpkin) with a mass fraction of 68–70% solids in an amount of 10,5% of the total mass, which made it possible to exclude artificial colors and flavors from the formulation, increase the nutritional value of the product. It was found that with an increase in the whipping temperature from 70 to 85°C in the zephyr mass on permeate, compared with the zephyr mass without sugar replacement, the effective viscosity decreases to a greater extent, which contributes to an increase in the volume of foam and the size of air bubbles. Organoleptic quality indicators of zephyr – taste and smell, appearance in a fracture, consistency, color, made from the developed zephyr mass with permeate sugar replacement, meet the requirements of GOST 5897–90. The developed product can be recommended for dietary nutrition for overweight people, as well as athletes for weight loss.

Elucidation of genetic diversity among some accessions of sugar beet (Beta vulgaris L.) using inter-simple sequence repeats (ISSR) markers

Background Sugar beet is considered a very important strategic economic crop, as it comes at the second place for white sugar production in Egypt after sugar cane and the sugar percentage in its roots is 20%. This work was conducted in Egypt as a direct response to bridge the gap which began to expand significantly between the production and consumption of white sugar and the desire for the genetic improvement process to increase the productivity of this crop. Further, as serious attempt to understand the nature of the genetic diversity among a group of sugar beet accessions with different origins, it constitutes an important source for establishing a program of breeding and improving sugar beet crop under Egyptian conditions. Results The process of verifying the existence of significant genetic variation between the eight sugar beet varieties with various origins was carried out through a set of genetic parameters through two growing seasons besides, the data of ISSR markers profile. Further, all the sugar beet varieties were superior in all the studied traits during their evaluation over two agricultural years, where the two sugar beet accessions Oscar Poly and Rass Poly are superior in TSS % and sucrose % traits, Mont Bianco and Sultan in apparent purity % trait, Blino and Sultan in root yield and top yield traits and Rass Poly and Blino in sugar yield trait, respectively. In addition, the values of heritability in broad sense were high in all studied traits except the two traits; sucrose % and sugar yield where their results were appeared medium during both growing seasons. In the same regard, expected genetic advance values showed significant genetic progress in all studied traits during the two growing seasons. As well, highly genetic diversity was obtained between the eight sugar beet accessions through generated 169 amplified fragments from the twelve ISSR primers, 122 of them were polymorphic with 72.18% polymorphism. Conclusions The eight sugar beet varieties achieved remarkable and distinctive results for all traits under study during two agricultural years. However, they were differentiated and various from each other. As they differed in their superiority in all estimated traits and they proved to be fertile material for studying in this investigation and very suitable for enriching the breeding and genetic improvement program to promote the sugar beet yield in order to increase the productivity of white sugar in Egypt.

Efficacy of Affination on Quality Parameters of White Sugar During Refining Process

At laboratories of Delta Sugar Company, Kafr El-Sheikh Governorate, Egypt, as well as Food science Department Faculty of Agriculture, Minia University, Egypt during 2019 working season was carried out this work. It was particularly designed to evaluate the affination process of raw sugar at different temperatures on refined sugar quality parameters during sugar refining process under prevailing industrial conditions. The obtained results revealed that there were a significant differences among raw cane sugar samples in the all studied physiochemical traits, i.e. moisture, sucrose, reducing sugars, starch, dextran and color (ICUMSA units) except total sugars and ash % , Significant effect of dextran addition for sugar type, where white sugar was affected more than raw sugar, and added dextran level, significant effect of affination syrup temperature on physiochemical properties of white sugar, i.e. dextran, starch, sucrose, ash, and colour, except reducing sugars percent was non-significant it can be concluded from the present research that affination syrup temperature at 70oC is the best treatment under the study conditions regarding white sugar quality and can be recommended to the industry for further processing and quite near to the standards of white sugar.

Storage of white sugar in large-capacity silos

In all sugar factories there is a need to store the white sugar produced for a longer or shorter period of time. With today‘s standard factory sizes, storage capacities of more than 100,000 t per factory are necessary. Large-capacity silos such as those built in various designs in the sugar factories are used for this purpose. In addition to an overview of the various silo designs, information on the conditioning and heating of the silos and the requirements for explosion protection are compiled.

Dampak Kebijakan Harga Pembelian Pemerintah Terhadap Produksi Gula Kristal Putih

The policy objective of Government Purchase Price (HPP) of plantation white sugar in Indonesia is to increase the production. However, while the government increase the HPP, the production was decreased. The purpose of this study was to analize the impact of HPP policy on production of plantation white sugar in Indonesia. This study uses ex-post simulation based on econometrics model (build from monthly time series data from 2012 until 2017, consist of 13 equations and estimated using 2SLS method). The results, ex-post simulation shows that an increase HPP causes an increase in plantation white sugar production and producer surplus. However, an increase in labor wages cause decreased in production. The increase HPP also causes an increase in producer surplus. Based on producer surplus, the biggest impact of the increase in HPP was felt by the farmers.