Reference values for selected consumer characteristics of white sucar

The study presents the results of studying the nature of the distribution and establishing general reference values for individual consumer characteristics of white beet sugar in four categories: extra, TC1, TC2, TC3. The selections included samples of white sugar produced in the period from 2016 to 2022 by 58 beet sugar factories in Russia. The consumer characteristics considered were color in the solution, turbidity of the solution, ash and calcium content from the standpoint of the requirements of manufacturers of confectionery products and shelf-stable drinks. The following consumer characteristics were considered: color in the solution, turbidity of the solution, ash and calcium content from the standpoint of the requirements of manufacturers of confectionery products and long-life beverages. Monitoring data of these characteristics were processed using mathematical statistics methods. Visual analysis of the distribution graphs of monitoring data showed the proximity of the absolute values of empirical and theoretical frequencies characterizing the degree of manifestation of the normal law. The result of testing the hypothesis of compliance with the normal distribution based on the Kolmogorov-Smirnov test gave a positive result for all consumer characteristics in the four sugar categories, with the exception of calcium content in white sugar of TC2 category. Reference intervals for the considered consumer characteristics of white sugar have been established. A relative increase in their values in the context of sugar categories in relation to sugar of a higher previous category was revealed. The highest growth was noted for sugar of TC3 category in relation to sugar of TC2 category - from 159 to 207%; for sugar of TC2 category in relation to sugar of TC1 category, the increase ranges from 143 to 228%; the growth for sugar of TC1 category relative to the extra category is about 140%. A comparison of reference values with threshold levels of consumer characteristics in the production of confectionery products and long-life beverages was carried out. It has been shown that sugar in the extra and TC1 categories generally satisfies the requirements; individual batches of TC2 category sugar can be used in the production of confectionery products, with the exception of caramel; TC3 category sugar is technologically inadequate for these industrial consumers.