Polumbryk M. Sweeteners compositions in the low glycemic index gingerbread: development and investigations

Object – confectionery technology; methods – , physical-chemical, quantum-chemical, statistical, clinical, sensory using modern instruments. Novelty –using of the sweeteners compositions lead to significant decrease of the gingerbread glycemic index. A new method of the hydration number determination of the mono- and disaccharides in aqueous solutions has been developed. The X-ray diffraction assays indicate that the presence of sucrose result in the much decrease break of the starch crystalline structure than in presence of glucose and fructose. It has been found that the firming process in gingerbread confectionery involves two stages: starch retrogradation and the reverse process – starch degradation. The last process is the rate determination step of the total gingerbread staling process and characterized by the rapid water lost. Results – The GI values of the gingerbread “Pochainensky” and “Lybidsky”, which were manufactured on the basis of the sweetener composition are 37 and 43 respectively. Branch – confectionery..