Complex indicator of quality of sugars and sugar substitutes and their use in the production of confectionery products

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dc.contributor.authorDorohovich, Antonella
dc.contributor.authorDorohovich, Victoriya
dc.contributor.authorMazur, Liubov
dc.date.accessioned2023-05-22T12:24:25Z
dc.date.available2023-05-22T12:24:25Z
dc.date.issued2018
dc.description.abstractA comprehensive indicator of the quali-ty of sugars and sugar substitutes was calculated according to the principles of quality measurement. The calculation showed the following values of the complex index of sugars’ quality – sucrose, glucose, fructose, maltose, lactose, tagatose, tre-halose: 0.53, 0.46, 0.72, 0.44, 0.26, 0.81, 0.44, 0.47 respectively, and sugar substitutes – sorbitol, xylitol, iso-maltotol, maltitol, erythritol, lactitol: 0.34,0.42, 0.37, 0.47, 0.86, 0. 37 re-spectively.uk_UA
dc.identifier.citationDorohovych, A. Complex indicator of quality of sugars and sugar substitutes and their use in the production of confectionery products / A. Dorohovych, V. Doro-hovych, L. Mazur // Food and Environment Safety. – 2018. – Volume XVII, Issue 2. – Pp. 141–153uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/40683
dc.language.isoenuk_UA
dc.subjecttheoretical qualimetryuk_UA
dc.subjectcomplex indexuk_UA
dc.subjectDelphi methoduk_UA
dc.subjectdifferential indicatorsuk_UA
dc.subjectкафедра технології хлібопекарських і кондитерських виробівuk_UA
dc.titleComplex indicator of quality of sugars and sugar substitutes and their use in the production of confectionery productsuk_UA
dc.typeArticleuk_UA

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