Confectionery mastics with glycerin: rheological characteristics
DOI:
https://doi.org/10.31617/tr.knute.2019(30)08Keywords:
sugar paste with dry demineralized milk whey, glycerol, adhesion interaction, conditional and moment modulus of elasticity, highly elastic modulus, plastic viscosity, the nutritional capacity of the food system, viscosity of the elastic aftereffectAbstract
Background. Demineralized Whey Powder (DWP) is a promising component in the technologies of various types of sugar paste. It balances the nutritional composition of sugar paste and also has a positive effect on structural-mechanical and superficial properties of the food system.
However, the significant increase in the adhesion of food systems is undesirable. It negatively affects the efficiency of equipment usage, leads to increased losses of raw materials and power resources. The adhesiveness of the food system is manifested in its contact with structural materials throughout the process. In view of this, it is advisable to consider the methods of regulating the adhesion and cohesive interaction of sugar paste with DWP, in particular by using glycerol.
The aim of the work is studying the influence of glycerin on the surface and rheological properties of sugar paste with DWP.
Materials and methods. Studying the effect of glycerol on properties of the sugar paste surface with DWP was carried out on a multi-functional measuring device MIG-1.3, by the normal separation method and rheological properties of the samples of sugar paste on a plane parallel plastomer of the Tolstoy modification, based on the determination of the deformation displacement, marked to thickness of the sample. During the investigation of structural and mechanical characteristics of model systems, the fixed load wad provided for all systems containing 65 g, with the same temperature (+6 °C) and height of samples (7 mm).
Results. The possibility to use the glycerine for controlling rheological characteristicsof the sugar paste with milkserum of drydemineralization has investigated. It was established, that by increasing the concentration of glycerol in the composition of sugar paste, the indexes of adhesion, elasticity, and elasticity decrease, the nutritional capacity of the food system increases, which is a positive factor in the formation of finishing half-finished products from this paste. The significant growth of nutritional capacity indicators of the food system leads to weakening of spatial framework and destructing the paste structure. That is why the rationally accepted concentration of glycerol is 5 %, which is also confirmed by organoleptic analysis.
Conclusion. An optimal concentration of glycerolin the composition of sugar pastehas estimated, which allows adjusting the consistency of the finished product and adhesion interaction within the required limits for paste-like finishing semi-finished products.
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