Studying the effect of formulation components on the physical-chemical properties of sweet sauces that contain physically-modified starches
Journal Title: Восточно-Европейский журнал передовых технологий - Year 2019, Vol 5, Issue 11
Abstract
<p>We have defined reference indicators for the consistency of sweet sauces depending on the content of starches, which has become a prerequisite for the development of a formulation for sweet sauces using physically-modified starches.</p><p>The influence of formulation components (the type and content of physically-modified starches, fruit and berry raw materials, sugar content) has been examined on the physical-chemical and structural-mechanical properties of model fruit and berry systems, which predetermines a possibility to regulate the rheological characteristics of sweet sauces. It has been established that the effective viscosity is increased with an increase in the concentration of physically-modified starches from the "Prime" and "Endura" series. Based on the rheological study into fruit-and-berry model systems, the rational ranges of content of the physically-modified starches have been determined for dressings, toppings, dips, and fillings. Thus, to obtain dressings based on a fruit and berry puree or concentrated juice, the content of starch "Prime" should be from 0.5 % to 1.5 %, starch "Endura" – 1.5....3.0 %. To prepare toppings, the rational content range of starch "Prime" in the system should vary from 3.0 % to 5.5 %.</p><p>For fillings, dips, which have a denser consistency with a "short" texture, the content of starch should be about 7.0 %.</p><p>During an experimental study, the rational range of white sugar concentration for sweet sauces has been determined. Thus, the concentration of white sugar exceeding 15 % leads to forming viscous-fluid elastic systems suitable for toppings. It was established that at concentration of 20 % the consistency is viscous-dense, characteristic of the consistency of dip sauces. It was found that further increase in the concentration of sugar from 25 to 30 % leads to forming a gel-like elastic consistency.</p><p>The rheological indicators of model fruit and berry systems at different content of starch during long-term storage (90 days) have been examined. The terms of storing sweet sauces have been defined.</p>A research was carried out to determine the stable indicators for sweet sauces during a "freezing-thawing" cycle
Authors and Affiliations
Svetlana Andreeva, Marina Kolesnikova, Yevgen Pyvovarov, Tetyana Khaustova, Aliona Dikhtyar
Keywords
Related Articles
- EP ID EP668850
- DOI 10.15587/1729-4061.2019.180782
- Views 88
- Downloads 0
Development of the procedure for simulation modeling of interrelated transport processes on the main road network
<p>The article deals with the interrelated processes of cargo transportation on the main road transport network. The problem of distribution of available vehicles was stated. The flows of incoming orders are stochastic,...
Development of a sol-gel technique for obtaining sintering activators for engobe coatings
<p>We have developed a technology for manufacturing the glass ligaments-activators to intensify the sintering of ceramic materials, specifically engobe coatings. The comparative analysis has been performed into the glass...
Optimized smoothing of discrete models of the implicitly defined geometrical objects' surfaces
<p>When using many modern methods of automatic generation of surface meshes of implicitly defined geometric objects, the accuracy of approximation in the vicinity of surface singularities (holes, breaks, etc.) is lost. T...
Development of structure and method of effective binary stabilization of quality parameter in dynamic systems
<p>The issues of stabilization of quality parameters of dynamic processes are considered to be well studied. Traditionally, the negative feedback technology is used for this purpose. The concomitant moment of the negativ...
Chemical deposition of CDS films from ammoniac-thiourea solutions
<p>This paper investigates the process of chemical deposition of CdS films from ammonia-thiourea solutions. It was established that a change in the turbidity of solution occurs in the process of chemical deposition. The...