Abstract
Results obtained in the studies of rheological, surface and sensory characteristics of marzipan paste containing dry demineralized whey (DDW) are presented in this paper. Positive effect of DDW on sensory characteristics of model compositions of marzipan pastes was established. Component compatibility of DDW and almond nut has been confirmed. It has been established experimentally that DDW brings about changes in structural state of marzipan pastes by changing quantitative values of rheological and surface characteristics. It was established that an increase in DDW concentration entails growth of strain and plasticity indices and a decrease in elasticity and resilience indices of marzipan pastes which generally improves formability. As it was confirmed by the results from comprehensive studies, there is a possibility of partial replacement of import-dependent raw materials in composition of marzipan paste and, respectively, cut of cost of final product. Technological feasibility of using glycerin in compositions of DDW-containing marzipan pastes to improve their plasticity and compliance while maintaining high formability was substantiated. The rational content of glycerin in compositions of marzipan pastes was established which makes it possible to adjust surface properties within specified limits for pasty dressing semi-finished products from marzipan pastes. Lines of differentiated use of marzipan pastes with various weight fractions of DDW in confectionery production as dressing semi-finished products were offered: TICP marzipan paste with DDW mass fraction of 20 % for topping and spreading interlayers in wads and confectionery products. Corresponding figure of 30 % was recommended for making sweets and molding figured confectionary products
Highlights
Confectionery production is one of the largest sectors of the food industry in most developed countries of the world
Further studies are aimed at substantiation of rational mode and parameters of production of marzipan pastes containing demineralized whey (DDW), indices of safety, quality and rational shelf life, technology of use of marzipan pastes in confectionery production
The study results show that introduction of DDW leads to a change in the structural state of marzipan pastes, improves their technological and functional properties
Summary
Confectionery production is one of the largest sectors of the food industry in most developed countries of the world. It is characterized by stability and low vulnerability to negative downturns in economy [1, 2]. Marzipan belongs to high-calorie semi-finished products made from high-quality raw materials, for example almond nut kernel, that strongly influence demand formation and impede their widespread use in the confectionery industry. The problem of developing scientifically sound technologies of marzipan pastes with reduced content of high-value nut raw materials available for mass consumption and wide use in the confectionery industry, with predicted quality indices and improved consumption properties is urgent
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Eastern-European Journal of Enterprise Technologies
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
