Technology and equipment of food production 49 tion dynamics over the last decade has revealed that the proportion of flour-based food products in the diet structure has grown significantly and continues to increase. Flour confectionery are an integral part of the consumer basket of
Technological parameters of the process of refined deodorized sunflower oil emulsification in a protein base-fatless cottage cheese for making a snack paste are presented. The expedience of introducing a melting salt-sodium citrate as a main emulsifier and its concentration are substantiated. It has been established, that with increasing a content of sodium citrate the emulsifying capacity of a protein base grows, and at its concentration 2.0 %, reaches the maximal value-50 vol un of oil. At a further increase of the sodium citrate concentration the emulsifying capacity decreases probably as a result of an abrupt рН growth. It has been proved, that at adding dry skimmed milk in amount 4.00.5 % as an additional emulsifier in the protein base of a snack paste at 40 % of fatless cottage cheese in the recipe an increase of its emulsifying capacity by 6 vol un of oil, probably as a result of the growth of surface active substances, takes place. The temperature influence on the viscosity of the snack paste protein base has been investigated and the rational concentration of refined deodorized sunflower oil has been determined as 252 %. It has been established, that the temperature decrease from 50 to 30 °С and content increase of sunflower oil in the protein base from 252 % to 302 % result in the essential viscosity increase that may worsen emulsifying conditions. It has been proved, that emulsion stability that is an important parameter for a snack paste of the emulsion type with a long storage term depends on content of main protein-containing components, sunflower oil and active acidity of the protein base. The obtained results have a practical importance for determining the rational concentration of refined deodorized oil and sodium citrate that provides more necessary emulsifying capacity of the protein base and emulsion stability at storage in the technology of snack pastes, based on fatless cottage cheese.
Solving the problem of detecting counterfeiting in confectionery requires appropriate identification methods and is of paramount importance in the list of measures aimed at achieving food safety and quality. The following infrared spectra of the samples were studied in this work:-a model system containing xanthan gum and tare gum;-a model system containing xanthan gum, tare gum, and sugar;-a model system containing xanthan gum, tare gum, skimmed milk powder;-a model system containing xanthan gum, tare gum, maltodextrin. Absorption is characteristic of certain groups of atoms, its intensity is directly proportional to their concentration. Thus, the measurement of the absorption intensity makes it possible to calculate the amount of a given component in the sample. A detailed technological scheme for the production of heat-resistant fillings using gelatin has been developed, which allows obtaining a product with new organoleptic and physical and chemical properties. The novelty of the technological scheme is the use of thermostable fillings of gelatin and the enzyme transglutaminase, and a mixture of gums, in the technology. A special feature in the production of these fillings is the operation of structuring at a temperature of 55±5 °C, which distinguishes it from existing technologies. This paper reports the results of the infrared spectroscopic analysis of fillings, which made it possible to argue about the positive effect of gelatin usage in the technology of confectionery. The developed heat-resistant milk-containing filling has a high biological and nutritional value in comparison with the existing technologies of fillings for confectionery. It has been analyzed that polysaccharides, gelatin, skimmed milk powder, and powdered sugar are rich, first of all, in reactive groups. Therefore, the physical and chemical properties of the fillings will be enhanced (adhesion, moisture-binding forms, etc.
The research is devoted to the determination of the properties of the components of the developed milk-containing thermostable fillings and the establishment of the dependence of the effective viscosity on the temperature of the model system. In the work, studies are carried out for a model system containing xanthan gum; a model system containing tara gum; model system containing gelatin; a model system containing xanthan gum and tara gum; a model system containing xanthan gum, tara gum and gelatin; a model system containing xanthan gum, tara gum and sugar; model system containing xanthan gum, tara gum, skimmed milk powder; a model system containing xanthan gum, tara gum and maltodextrin. In this work, the dependence of the effective viscosity on the temperature of the model system is established. To achieve the aim, the following objectives are set: - determination of the dependence of the effective viscosity on the temperature of model systems with xanthan gum, tara gum, gelatin, sugar, skimmed milk powder and maltodextrin with different concentrations of these components; - establishment of the temperature range in which a sharp increase in the effective viscosity of the investigated model systems begins. An increase in the temperature of the system prevents gelation due to an increase in the intensity of Brownian motion and a decrease through it in the duration of the existence of bonds that arise between macromolecules. At the same time, a decrease in temperature promotes gelation, since this increases the number of contacts between macromolecules, which contributes to an increase in the strength of the so-called spatial network. In the article, the dependences of the effective viscosity on the temperature of model systems with xanthan gum, tara gum, gelatin, sugar, skimmed milk powder and maltodextrin with different concentrations of these components are obtained. Based on the obtained dependences, the established temperature ranges in which a sharp increase in the effective viscosity of the studied model systems begins
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.