Sucrose, Lactose, Thermogravimetry, and Differential Thermal Analysis: The Estimation of the Moisture Bond Types in Lactose-Containing Ingredients for Confectionery Products with Reduced Glycemic Index.

This research is aimed at conducting a comparative analysis of the dehydration process of lactose-containing ingredients and sucrose. Differential scanning calorimetry (DSC) and thermogravimetry (TG) methods were used to investigate the moisture bond types and the process of thermal degradation in native whey, dried skimmed milk, dried whole milk, dried milk whey demineralized, purified lactose, and sucrose. There were several peaks on the DSC and TG curves for lactose-containing ingredients. They determine the loss of the physically absorbed water on surfaces, physically occluded water and hydrate-forming water (up to 180°C), anomerization of lactose (160-220°C), and melting followed by decomposition (above 230°C). The multiple peaks on the dDSC curves from 135 to 170°C indicate the course of the Maillard reaction in the mix with proteins. For the native whey, the amount of chemically bound water was 56.11 ± 1%; for the dried whole milk, it was 59.86 ± 1%; for the milk whey demineralized, it was 64.56 ± 1%; and for the dried skimmed milk, it was67.17 ± 1%. The results are presented as mean values ± SD ( = 3) and were considered statistically significant when < 0.05. The similar to some extent form of the DSC and TG curves to lactose-containing ingredients and granulated sugar confirms the possibility of using them as the component of bakery and confectionery product formulas to reduce the glycemic index and improve organoleptic properties of products as well as correct their mineral compositions. Considering the constant changing of technologies for obtaining various dairy ingredients as well as the occurrence of their new kinds, such studies contribute to the expansion of existing knowledge and reference data.