Thermogravimetric analysis of agar hydrogels in combination with honey and sesame flour for the product

An important factor in the stability and quality of gels during production, storage use as part confectionery culinary products is their heat resistance, which depends on ingredient composition content dry substances. The article devoted to thermogravimetric analysis agar-based hydrogels combination with honey sesame flour for production bars. study consisted two stages. At first, experimental samples were studied - individual ingredients finished hydrogel: agar 1200 TM "Fujian Province" (China), food glycerin BASF (Germany), sunflower "Useful flour" (Ukraine). second stage, prepared required amount auxiliary ingredients: "agar 1%-water-glycerol 0.2%", 0.2%-honey 25%", 1%- water-glycerin 25%-sesame 20%".The comparative curves showed that at all stages decomposition samples, mass losses occur due water evaporation. It was investigated final loss pure from beginning experiment 16.91% (16.75 mg), change 0.17% (0.21 46.06% ( 56.20 mg.), flour, 7.25% (8.92 mg). However, complex gels, there a decrease rate removal, associated appearance additional bonds between recipe components flour. established end experiment, test sample, namely "agar-water-glycerin", changed by 42% (44.10 "agar-water-glycerin-sunflower honey" sample 33.40% 36.74 honey-sesame gradually decreased 28.82% (34.59 mg) temperature, evaporation phases. Key words: analysis, derivatograms, agar, honey, glycerin, hydrogels.