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
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- EP ID EP668850
- DOI 10.15587/1729-4061.2019.180782
- Views 71
- Downloads 0
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