TECHNOLOGICAL PARAMETRS OF HALVA WITH ISOMALT AND MALTITOL
Keywords:
halva, energy value reduction, maltitol, isomaltAbstract
The sunflower halva recipe was optimized by replacing sugar and molasses with isomalt and maltitol. A series of experiments were conducted to determine the structural-mechanical indicators of halva samples, confirming the feasibility of using isomalt and maltitol to create an alternative product to the high-calorie halva made according to the classical recipe. Additionally, the technological parameters of its production were justified.
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References
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