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 %.
Introduction. The actual scientific task is to establish the regularities of the structure formation of marmalade on agar polysaccharides and pectins with low sugar content (saccharose, glucose, fructose). Materials and methods. Rheological characteristics were studied by rotational viscometry. Structural and mechanical characteristics were investigated by penetration method. Marmalade with a low content of saccharose, glucose, fructose with the correction of the content of sugars by the addition of polydextrose and the introduction of natural flavoring additives in the form of fruit and berry puree were used in the research. Results and discussion. It has been established that the sweet taste of marmalade with the use of any formulation is ensured by the dosage of saccharose and glucose at 35 g / 100 g of product, and fructose-by 25 g/100 g. However, the decrease in the amount of sugars in the system is reflected in the increased index of total deformation and proves that structural and mechanical properties essentially depend on their content. The rheological studies of each marmalade mass have identified a range of values of the gradient of displacement, which recommended its transportation in the technological process. So, for marmalade mass on agar with glucose and saccharose γ = 10-20 sec-1 (t = 55±3 °C), with fructose-γ = 5.4-10 sec-1 , or it is possible to use lower temperatures (t = 50±3 °С); for k-carrageenan-for all types of sugars γ = 5.4-10 sec-1 (t = 77±3 °C), for the masses with fructose and saccharose, lower temperatures are allowed (t = 72±3 °C); on H-pectin-γ = 5.4-8 sec-1 (t = 85±3°C), for mass with glucose and with fructose (t = 88±3 °C); on l-pectin-with glucose γ = 2-8 sec-1 (t = 80±3 °С), for masses with saccharose and with fructose γ = 5-10 sec-1 (t = 85±3 °C). Time of structuring of marmalade, which is lengthened in comparison with traditional products has been established, on agar from 60 minutes to 120 minutes, on k-carrageenan from 15 minutes to 60 minutes, on Н-pectin from 12 minutes to 20 minutes. To a greater extent, such changes are related to the introduction of a significant amount of polydextrose for replacing sugar, which has a higher hydration ability. The most springy properties has marmalades on agar and k-carrageenan, and on pectins, they are characterized by greater plasticity. Conclusions. The following parameters are set and recommended: maximum speed of the rotary movement during pumping; temperature of transportation and tempering of masses; the duration of cooling and withstanding on the finished marmalade.
Introduction. The current scientific task is to establish differences in structural and mechanical characteristics of agar and k-carrageenan gels with different types of sugars (saccharose, glucose, fructose, lactulose). Materials and methods. Structural and mechanical characteristics of agar polysaccharides' gels (agar, k-carrageenan) are the instantaneous springy modulus, elastic modulus, springy, elastic and plastic deformation. They were investigated by method of tangential displacement of the plate. There were used model systems of gels on agar and k-carrageenan with saccharose, glucose, fructose and lactulose. Results and discussion. Gels of agar polysaccharides can withstand different maximum loads depending on the type of sugar. The instantaneous springy modulus had the highest values in gels with saccharose, both on agar and on k-carrageenan, and the values of the modulus of elasticity were higher for gels with monosaccharides. In our opinion, the differences are explained by the difference in the spatial structure and molecular weight of sugars, which imprints on the ability to bind water, that is, hydration ability. Values of total deformation depend on the type of gel: for agar and k-carrageenan gels on different sugars the dependences are different. The greatest value of the total deformation of agar gel has a sample with saccharose-42.38 c.u. For k-carrageenan gels, the greatest value is the total deformation with monosaccharides. In this case, both agar and k-carrageenan samples with saccharose have higher values of the springy deformation index than the total number of elastic and plastic deformations. However, independently of the polysaccharide, the use of glucose and fructose gives elasticity and plasticity to gel. Adding lactulose to agar polysaccharides' systems leads to a strengthening of the structure of the formed gel, as evidenced by higher values of the force of maximum load for each system. Conclusions. The individual influence of saccharose, glucose, fructose, lactulose on the structural and mechanical characteristics of gels of agar and k-carrageenan has been established. Disaccharides in general cause greater springy modulus, while monosaccharides cause greater modulus of elasticity of systems and an increase in the total proportion of elastic and plastic deformation.
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