THE STUDY OF THE RHEOLOGICAL PROPERTIES OF PECTIN GELS WITH MONO - AND DISACCHARIDES
Abstract
At manufacturing of confectionary products can be used the different mono- and disaccharides – glucose, fructose, saccharose, lactulose and so on. The study of rheological parameters of pectin gels, made on the base of apple puree and different sugars, allowed establish the regularities of sugars influence on the state of pectin gels. It was revealed, that the effective viscosity of pectin gels, based on glucose and fructose, is higher than the one of pectin gel, based on saccharose that is explained by the formation of more number of hydrogenous connections between monosaccharides and pectin molecules. It was established, that the use of lactulose probiotics in composition of pectin gels, based on saccharose or glucose, increases the quantity of free moisture that decreases the effective viscosity of its structure. Or on the contrary, in pectin gels, based on fructose, the addition of lactulose decreases the total quantity of free moistrure that increases the effective viscosity of the structure. It can be explained by the more high solubility of lactulose comparing with saccharose and glucose and the lower one comparing with fructose. The received data ground technological modes of formation of gel-like confectionary masses, namely the increase of the temperature of formation of gels, based on fructose and glucose. At manufacturing of production with functional properties, the addition of lactulose, on the contrary, widens the temperature interval of masses formation, consequently, the formation temperature can be lowered.
At storage of gels at temperature 293 K their solidity increases. At the same time in gels, based on fructose, it is observed the crystals formation, connected with the low solubility of glucose. For prevention of crystals growth and attainment of the necessary structural-mechanical organoleptic parameters of gels, it is recommended to lower the glucose quantity by 30 %.
Downloads
References
Buteykis, N. G.,Zhukova, A. A. (2000). The Technology of making flour confectionery. Moscow: Academy, 302.
Dragilev, A. I. (2003). Production of chocolates and toffee: a training manual. Moscow: JSC «Textbooks», 368.
Oleinikov, A. I., Magomedov, G. O., Miroshnikova, T. N. (2005). Workshop on technology of confectionery. Saint Peterburg: GIORD, 480.
Zubchenko, A. V. (2001). Physico-Chemical Bases confectionary technology of products. Voronezh State-owned technological academy, 389.
Yoo, B., Yoo, D., Kim, Y.-R. (2003). Effects of sugar type on rheological properties of high methoxyl pectin gel. Food Science and Biotechnology, 12 (3), 316–319.
Donchenko, L. V., Firsov, G. G. (2007). Pectin: basic properties, production and application. Moscow: Delhi Print, 276.
Pavlov, N. S. (2000). A collection of basic recipes sugar confectionery. Saint Peterburg: GIORD, 232.
Manley, D. (2012). Flour confectionery with recipes. Profession, 720.
Grosso, C. R., Bobbio, P., Airoldi, C. (2000). Effect of sugar and sorbitol on the formation of low methoxyl pectin gels. Carbohydrate Polymers, 41 (4), 421–424. doi: 10.1016/s0144-8617(99)00099-5
Lobosova, L. A. (2007). Development of technology for Zephyr functional purpose on the basis of fructose. Voronezh state technological Academy, 19.
Avetisyan, K. V. (2015). Improvement of technology, double-layered jelly marmalade with the use of starch syrups. Odessa national Academy of food technologies, 23.
Krats, R., Kolesnikov, A. Y. (1997). New jelly marmalade on pectin. Food industry, 2, 20–21.
Magomedov, G. A., Magomedov, A. K., Miroshnikova, T. N., Lobosova L. A. (2007). The effect of fructose on studiobuhne in the production of marshmallows. Confectionery production, 2, 31–33.
Solovyova, O. L. (2011). Improvement of the technology of jelly marmalade special consumption. Kyiv: National University of food technologies, 20.
Weber, F. L. (1997). Effects of Lactulose on Nitrogen Metabolism. Scandinavian Journal of Gastroenterology, 32 (sup222), 83–87. doi: 10.1080/00365521.1997.11720726
Grabovsky, O. V., Kowalewska, Ye. I. (2009). Rheology of food products: methodical instructions to performance laboratory work’s for students specialty "Technology of bread, confectionery, pasta and food concentratess" directly "Food technology and engineering" full-time education. Kyiv: National University of food technologies, 22.
Goralczyk, A. B., Pivovarov, P. P., Grinchenko, О. A. et. al. (2006). Rheological methods of research of raw materials and food products and automation of calculations of rheological characteristics: a training manual. Kharkiv state University of food technology and trade, 63.
Lurie, І. S., Skokan, L. E., Tsitovich, A. P. (2003). Technical and microbiological control in the confectionery industry. Moscow: Kolos, 415.
Pimenova, L. N. (2005). Thermography. Methodical instructions for laboratory work on discipline "Physical and chemical methods of research". Tomsk University of architecture and construction, 19.
Zhuravleva, E. (Ed.). (1966). The reference to the Baker. Р.1. Raw materials and technology for confectionery production. Moscow: Foodindustry, 712.
Copyright (c) 2016 Antonella Dorohovich, Viktoriya Dorohovich, Julya Kambulova
This work is licensed under a Creative Commons Attribution 4.0 International License.
Our journal abides by the Creative Commons CC BY copyright rights and permissions for open access journals.
Authors, who are published in this journal, agree to the following conditions:
1. The authors reserve the right to authorship of the work and pass the first publication right of this work to the journal under the terms of a Creative Commons CC BY, which allows others to freely distribute the published research with the obligatory reference to the authors of the original work and the first publication of the work in this journal.
2. The authors have the right to conclude separate supplement agreements that relate to non-exclusive work distribution in the form in which it has been published by the journal (for example, to upload the work to the online storage of the journal or publish it as part of a monograph), provided that the reference to the first publication of the work in this journal is included.