Abstract:This paper considers the changes in quality indicators of sugar pastes with dry demineralized whey and glycerin during storage in order to establish their technological shelf life.
Based on the results of studying changes in the mass fraction of moisture of sugar pastes over 30 days, a decrease in this indicator in the control sample was established, by 80 %, and in the experimental one – by 30 %.
Examining the sensory characteristics of consistency according to the devised descriptors has made it possible to … Show more
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