![Scientific journal NRU ITMO
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Investigation of rheological properties of fruit-jelly mass manufactured using sugar substitutes
![Scientific journal NRU ITMO
Series](/images/mag-ihbt.png)
Annotation
In the modern world acute problem of inadequate and not balanced diet, this leads to an increase in the number of overweight people, increase of number of alimentary - dependent diseases and other. In recent years, the population prefers products, having in its composition of substances that have a positive effect on the body, help to improve health. On the market there is a tendency of increase of interest to low-calorie diet and functional products. In the paper results of the research of some of the rheological properties of fruit-jelly mass manufactured using polyols. The obtained results allow to predict values of rheological characteristics of fruit-jelly mass with different ratios prescription ingredients with regard to their physical-chemical properties and technological parameters of separate stages of the production process, and as a consequence to ensure the stability of quality characteristics of the finished product.
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