Ensuring the quality of confectionery products and controlling factors affecting changes in organoleptic characteristics during storage requires studying processes that affect lipase activity, one of which is the process of moisture migration. Lipase activity, the rate of the moisture transfer process, and the change in microbiota in various parts of the model samples of raw gingerbread with fruit filling, glazed with confectionery glaze based on lauric type fats, packed in a polypropylene film 40 ?m thick in an average layer-by-layer sample were studied: top layer with glaze, filling, baked semi-finished product. Studies have shown a correlation between analytical results and organoleptic evaluation. During storage during moisture transfer, moisture migrates from the filling to the baked semi-finished product and then to the upper layer with glaze, while in all layers the mass fraction of moisture stably remains above 5%, which is higher than the value at which lipase activity is maintained. The moisture transfer rate in the top layer was 1.12, in the baked semi-finished product – 1.34 and in the filling – 7.03 g/m2·s (· 10-4). Water activity decreased, but did not reach a threshold value of 0.6 after 12 weeks of storage. At the same time, at 6-8 weeks of storage, there is an increase in the activity of water in the baked semi-finished product, which indicates the release of free moisture. Organoleptic analysis revealed a “soapy” taste, starting from the 8th week of storage, which correlates with an increase in water activity. Microbiological studies showed a significant increase in the content of QMAFAnM from 8 weeks of storage, mold growth up to 410 CFU/g was observed at 10 weeks of storage. Studies have shown a correlation of lipase activity with moisture transfer processes and microbiota growth, which requires more stringent quality control of raw materials and storage conditions to prevent lipolytic damage to flour confectionery products glazed with confectionery glaze based on lauric type fats.
Storage problems for various types of confectionery products are associated with the physical state of the contained water and its migration processes. This work is aimed at predicting the storage capacity and increasing the shelf life of various groups of marmalade. The influence of the content of caramel syrup (5 - 25%) in jelly marmalade (JM) on apple (YP) and citrus (CP) pectin on the processes of moisture transfer during storage of products packed in BOPP film 20, 40 microns has been investigated. The composition and amount of molasses forms the features of the phase transitions of sugars and the ratio of free and bound moisture, which has a significant effect on the texture and organoleptic properties of FMs during storage. Moisture migration was characterized by the mass fraction of moisture and water activity. The results showed that over 12 weeks of storage, the moisture content of the sample with CP, containing 5% molasses, decreased from 22.0% to 19.6%, the rate of decrease in the mass fraction of moisture was 0.2% per week. For a sample containing 25% molasses, the rate of decrease in the mass fraction of moisture was 0.4% per week. For 12 weeks of storage, the mass fraction of moisture in the sample with NP, containing 25% molasses, decreased from 22.0% to 19.6%. As a result, for a sample made with YF containing 25% molasses, the rate of decrease in the mass fraction of moisture was 0.2% per week, and containing 5% molasses - only 0.1% per week. An increase in the mass fraction of molasses from 5.0% to 25.0% in the chemical composition of the FM leads to an increase in the rate of moisture transfer, approximately two times, while the water activity of the products practically does not change during storage and is 0.750 - 0.760. With an increase in the thickness of the polypropylene film from 20 ?m to 40 ?m, the rate of moisture transfer processes decreases approximately two times.
During storage, confectionery products of a gelatinous consistency are subject mainly to physical changes, such as staleness or moisture, however, there are some cases of their "mold" or fermentation, which are caused by moisture transfer processes, and the driving force is the gradient of water activity. The rate of transition of water from one phase to another depends on the difference between the equilibrium and working concentrations, the physical properties of the system and the "hydrodynamic setting" of the process. The relationship between the factors is established using the equations of diffuse kinetics. The influence of various factors on the processes of moisture transfer of confectionery products of a jelly-like consistency was investigated using the example of jelly-fruit marmalade. It is shown that an increase in storage temperature by 10 °C leads to an increase in the rate of moisture transfer of jelly-fruit marmalade, made without the use of modified starch, by a factor of 2.2. The use of 2% different types of modified starch allows to reduce the rate of moisture transfer of jelly-fruit marmalade by 1.3–1.7 times. The use of modified starch E1412 reduces the rate of moisture transfer by 1.7 times as compared to the control sample of marmalade without the addition of modified starch. The use of modified starch E1401 in the manufacture of jelly marmalade predicts an increase in the preservation of products (no "crust" during storage). To predict moisture loss during storage of confectionery products of a gelatinous consistency, it is proposed to use the molecular diffusion coefficient, which allows to substantiate the type of structurant, the thickness of the packaging used and the storage temperature of products with a given shelf life. The molecular diffusion coefficient of jelly-fruit marmalade ranges from 0.56 ? 10-13 m2/s to 2.04 ? 10-13 m2/s. The maximum coefficient corresponds to the highest rate of moisture transfer processes.
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