Abstract
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.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 %.For fillings, dips, which have a denser consistency with a "short" texture, the content of starch should be about 7.0 %.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.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.A research was carried out to determine the stable indicators for sweet sauces during a "freezing-thawing" cycle
Highlights
The current state of food production testifies to the existence of a clear-cut trend to an increase in the demand for finished products
The effect of fruit and berry raw materials and white compare the physical-chemical indicators of sweet sauces sugar on the properties of model systems was determined at that contain physically-modified starches
The obtained experimental data (Fig. 2–5) confirm resistance to the effect of organic acids by physically-modified starches (PMS) “Prima”, “Endura”, which in the process of hydrolysis exhibit stability, probably due to the monodispersity of grains. It was determined [22] that during cooling of gelatinized starch dispersions (GSD) based on the starch “Prima” to the temperature of 1...6 °C the viscosity grows due to the formation of hydrogen bonds, while the “Endura” starch-based GSD is characterized by a slight increase in viscosity indicators during cooling
Summary
The current state of food production testifies to the existence of a clear-cut trend to an increase in the demand for finished products. This tendency is essential for restaurant enterprises (REs) and reveals a wide range of problematic issues related to the improvement of quality, extending assortment, provision, variation of shelf life. In the technological process of sauces production, wide spread are the functional-technological ingredients, which include starches (native, modified). There is a lot of information about the assortment and properties of starches. These characteristics typically include general recommendations for their use in specific technologies. Substantiating the use of the physically-modified starches (PMS) in the technology of sweet sauces is an important scientific and practical task that would have industrial implications; resolving it could form a scientific basis for the technology of sweet sauces
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