CHOOSING FRUIT - BERRY FILLINGS FOR CONDENSED CANNED MILK WITH SUGAR

Abstract

The rheological and organoleptic properties of condensed canned milk with sugar and fruit fillings  were  determined.  The  syrups’ and  jams’  usage  in  the  technology  of  condensed  canned  milk with  sugar  reduces  the  viscosity  of  finished  products  and increase  the  length  of  the  structures destruction in products with fruit jam. We studied the impact of fruit-berry jam on the indicators of conditional dynamic threshold fluidity and fluidity ratio of condensed canned milk with sugar and the possibility of losing the product’s fluidity during storage. In the CCM recipes with sugar and fruit - berry fillings, the preference should be given to fruit-berry syrup.