Research of starch syrup influence on rheological characteristics of the mixtures for ice cream production
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2017, Vol 1, Issue 83
Abstract
The aim of this investigation is to study the effect of varying degrees of saccharification on the viscosity characteristics of mixtures for the production of ice cream and aromatic cream. The subject of study is a mixture of ice cream and aromatic ice cream with corn syrup of high degree of saccharification (Glucose-fructose syrup ‒ GFS), moderate saccharification (glucose syrup ‒ IG-42) and a low degree of saccharification (molasses caramel ‒ MC) and their structural and mechanical characteristics. Methods. The rheological properties of mixtures have been measured by using a rotational viscometer ‟REOTEST 2.1ˮ with coaxial cylinder S/N system in the mode of increasing the shear rate (γ) from 3 to 1312,2 s-1, exposure to equilibrium values at maximum γ with subsequent reverse reduction γ to 3 s-1. Results. The study has revealed that mixtures with sugar and starch syrups IG-42 and GFS have the thixotropic properties. On the contrary systems with starch syrups of a low degree of saccharification MC have ability not only fully recover their structure but also they demonstrate weak rheopexy properties, i.e. increase of effective viscosity in the mode of the reverse diminishing of shear rate compare to initial. The degree of saccharification of syrup component of mixtures for ice cream production significantly affects its structural and mechanical properties. The ability of mixtures of different chemical compounds to restore the destroyed structure has a practical significance, especially during the production of ice cream on the stream extrusion lines, which will improve the efficiency of the process of forming and dosage of ice cream portions. Conclusions. The observed properties of sugars make it possible to adjust the viscosity of the mixture for ice cream production process and as a result, purposefully to form quality of the finished product.
Authors and Affiliations
O. Bass, G. Polischuk, E. Goncharuk
Keywords
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