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Influence of different types of hydrocolloids on the structure and preservation of sugary confectionery with a jelly structure consistency: a Review
- Source :
- Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 2, Pp 107-115 (2020)
- Publication Year :
- 2020
- Publisher :
- Voronezh state university of engineering technologies, 2020.
-
Abstract
- Quality is a time-varying, complex property of a confectionery that shows a measure of acceptability for the customer and rapidly or slowly deteriorates after the manufacture of foodstuffs. The safety of raw materials and finished products during storage is the most important task of global importance, according to WHO, in 2020 year. One of the important problems in the confectionery industry is to ensure long shelf life of confectionery products without reducing their taste properties, as exemplified by jelly marmalade. The task of preserving the freshness of the product is to preserve its consistency, taste, smell, appearance by retaining moisture and preventing damage by microorganisms. Freshness criterion for long shelf life is one of the main factors affecting the sales and competitiveness of sugary confectionery. The aspects of the influence of the properties of structure-forming agents (pectins, agars, modified starches) on the formation of a gelatinous consistency and storage of marmalade are considered. The physical and chemical indicators characterizing the process of moisture transfer in the body of the marmalade during storage are indicated. To assess the migration of moisture during storage, the graphical dependence of aw on the mass fraction of moisture in the marmalade is used - the isotherm of moisture sorption. Analysis of the obtained data of desorption isotherms can serve as a useful tool that shows what proportion of moisture a product is capable of receiving or giving away without losing the properties that characterize the quality of a particular confectionery product. Modern methods are indicated in assessing the quality function of marmalade using a mathematical equation to predict its storage capacity. An integrated approach to ensure the safety of marmalade is considered, which allows predicting its shelf life
- Subjects :
- Moisture
media_common.quotation_subject
Geography, Planning and Development
04 agricultural and veterinary sciences
02 engineering and technology
Management, Monitoring, Policy and Law
Raw material
Integrated approach
TP368-456
021001 nanoscience & nanotechnology
Shelf life
Pulp and paper industry
040401 food science
Food processing and manufacture
0404 agricultural biotechnology
Mathematical equations
confectionery, moisture transfer, mass fraction of moisture, water activity, microbiological indicators, sorption isotherm, marmalade, gelatinizing agents
Quality (business)
0210 nano-technology
Moisture transfer
media_common
Mathematics
Subjects
Details
- Language :
- Russian
- ISSN :
- 23101202
- Volume :
- 82
- Issue :
- 2
- Database :
- OpenAIRE
- Journal :
- Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
- Accession number :
- edsair.doi.dedup.....75c91dc88acd46e512bf056bacb1768e