QUALITY ESTIMATION OF SUGAR AND SUGAR SUBSTITUTES
UDC 664.1.002.38
DOROHOVICH V.,
doctor of technical sciences, associate professor,
KyivNational Universityof Trade and Economics
SOLOVIOVA O.,
postgraduate,
NationalUniversityof Food Technologies (Kyiv)
QUALITY ESTIMATION OF SUGAR AND SUGAR SUBSTITUTES
The article presents qualitative characteristics of sugar (saccharose), glucose and fructose. The quality estimation was carried out according to the main principles of qualimetry. The composite index of sugar quality is 0.557, glucose – 0.336, fructose – 0.808.
QUALITY ESTIMATION OF SUGAR AND SUGAR SUBSTITUTES
DOROHOVICH V.,
doctor of technical sciences, associate professor,
KyivNational Universityof Trade and Economics
SOLOVIOVA O.,
postgraduate,
NationalUniversityof Food Technologies (Kyiv)
QUALITY ESTIMATION OF SUGAR AND SUGAR SUBSTITUTES
The article presents qualitative characteristics of sugar (saccharose), glucose and fructose. The quality estimation was carried out according to the main principles of qualimetry. The composite index of sugar quality is 0.557, glucose – 0.336, fructose – 0.808.
