Onofriichuk, OksanaKokhan, OlenaOkoрna, Yana2020-02-102020-02-102019Onofriіchuk, O. Prospects for the use of various sugars to produce fondant with reduced glycemicity / O. Onofriіchuk, E. Kokhan, Y. Okoрna // Youth scientific achievements to the 21st century nutrition problem solution : book of abstract 85 Anniversary International scientific conference of young scientist and students, April 11-12, 2019. – NUFT : Kyiv, 2019. – Part 3. – P. 584.https://dspace.nuft.edu.ua/handle/123456789/30739The thesis shows the results of research on the improvement of the technology of unglazed crystalline structure sweets, which are made without the introduction of traditional sugar - sucrose. The advantages of using innovative tagatose sugar in the production of confectionery are analyzed. The influence of tagatose on the parameters of the process of fondant formation and product formation is investigated. It is proposed to increase the dosage of starch molasses and additionally introduce hygroscopic fructose to extend the shelf life of finished products.enпомадні цукеркиглікемічний індекстагатозазамінник цукрукристалізаціяцукровий діабетfondant sweetsglycemic indextagatosesugar substitutecrystallizationdiabetesкафедра технології хлібопекарських і кондитерських виробівкафедра іноземних мов професійного спрямуванняThesis