The aspects of using dried dairy canned food in the production of candy caramel for diabetic nutrition

The research objective was to define the possibilities of using powdered skim milk for the production of candy caramel without sugar. The research problems were on the basis of the determination of rheological properties of semi-finished product to designate the ratio of powdered skim milk and isomalt; to define organoleptic and physical and chemical indicators of the quality of a ready-made product. The objects of the research were powdered skim milk, caramel mass consisting of isomalt and powdered skim milk, and also a ready-made product. The definition of the ratio of the ingredients was made by the research of rheological properties (viscosity and the coefficient of spreadability) of the semi-finished product. The viscosity was determined by indirect method on the basis of mass fraction of solids which depended on the prescription structure of the product. The spreadability of the mass was determined by the method of calculation of the area of the caramel drop. At the determination of technological properties of the caramel mass it was revealed that at the increase in the content of powdered skim milk the viscosity increased, it could lead to additional expenses. It was revealed that the ratio of isomalt and powdered skim milk 1:1 had no negative impact on organoleptic indicators of the quality. Ready-made products were investigated on organoleptic and physical and chemical indicators of the quality in comparison with caramel from pure isomalt. By the results of the research the conclusion was drawn concerning the prospects of using powdered skim milk for using in the production of candy caramel without sugar on the basis of isomalt for the people having diabetes of the II type and for the people taking care of their health. The optimum ratio of isomalt and dry dairy raw materials made 1:1, such proportion allowed adding the greatest possible quantity of the bulk dairy additive without changing technological process. The addition of dry dairy offal allowed expanding the range of functional caramel for diabetic nutrition.