New Trend on Halva Production: Dietetic Halva and Nougat. Production Technology and Compositions

Emil Racolta, Vlad Muresan, Livia Ticrea

Abstract


In the last years sugar free confectionery market had grown steadily. This types of products are primarily addressed to diabetics and dieters, but the main driving factor of their growth is the increase of the obese population who raised concern about their health. Halva is known as a high caloric product with its nutritional energy higher than 500 kcal/100g, the demand of a sugar free version for this confectionery products group being those a current need. This work aimed to develop new products - dietetic halva and nougat, their production technology and compositions being in detail described. A new trend on halva production was established by developing a dietetic halva and nougat. The problem which is solved by the current work is to assure a proper technology in order to obtain a dietetic halva similar in taste and texture with the conventional one.


Keywords


Dietetic halva, Dietetic nougat, Isomalt, Maltitol

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References


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DOI: http://dx.doi.org/10.15835/buasvmcn-fst:9468

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