Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar

Abstract

Starch-based confectionery products were prepared using different types of sugar. In addition to using different sugar, starch was replaced with soy protein isolate (SPI) in some of the products. 1H NMR spin-lattice relaxation experiments were performed for the collection of products in a broad frequency range from 4 KHz to 30 MHz to get insight into the influence of different sugar types and SPI on the dynamics of water in composite gel systems. The relaxation data have been decomposed into relaxation contributions associated with two different pools of water molecules characterized by different mobility. The translation dynamics of water molecules has been quantitatively described in terms of a dedicated relaxation model. The influence of the sample composition (the type of sugar and/or the presence of SPI) on the water mobility was thoroughly discussed. The results indicate that the addition of soy protein does not affect water dynamics for samples including sucrose. In addition, as the complementary measurements, physical properties of the products, such as the moisture content, water activity and texture, were investigated in terms of X-ray diffraction and thermogravimetric analysis.

Effect of microwave‐vacuum drying on the physicochemical properties of a functional tomato snack bar

“…On the other hand, the T 23 value represents the water population that interacts the least with the surrounding polymer structure that is mostly acting as bulk water (but not fully). However, no correlation was found between the a w and T 23 values of the snack bars, which was similar to a previous study on confectionery products 36 . This proton population may be associated with distinct and large water populations within the polymer matrix 37 .…”

“…However, no correlation was found between the a w and T 23 values of the snack bars, which was similar to a previous study on confectionery products. 36 This proton population may be associated with distinct and large water populations within the polymer matrix. 37 Changes in peak time and area values suggest that presence/absence and changes in the concentration of LMP and TP affected the water distribution within the microwave-vacuum-dried samples.…”

Molecular Dynamics of Jelly Candies by Means of Nuclear Magnetic Resonance Relaxometry

“…Although this cannot be proved, we suppose that the intermediate dynamic process represents the dynamics of water molecules confined in the macromolecular matrix. The presumption is based on comparison with the order of relaxation rates attributed to the motion of confined water molecules in other food products [23][24][25][26]. In such a case, the dipolar relaxation constant, C DD i , reflects (is proportional to) the mole fraction of water molecules in the bound position [38] which becomes lower with increasing temperature.…”

“…Such an analysis enables the obtaining of a series of specific parameters characterizing the molecular dynamics and structure of food products, such as translation diffusion coefficients or dipolar relaxation constants. Examples of this category of studies are [19][20][21], dealing with dynamic properties of oil, honey [22] or water dynamics in eggs [23], cheese [24] and some other food systems [25,26]. This kind of approach reveals the dynamic and structural properties of food products at the molecular level.…”