Abstract
For creating the assortment of confectionery products for children, dietetic or functional designation, we examined the influence of mono– and disaccharides – glucose, fructose, saccharose and lactulose, on the structural and mechanical properties of pectin gel, formed on apple puree. It was determined that effective viscosity of pectin gels on glucose or fructose is larger than the viscosity of pectin gel on saccharose. This is explained by the formation of the larger amount of hydrogen bonds between monosaccharides and molecules of pectin. It was found that in the process of storing gels at temperature of 293 K, their strength grows. In this case, in gels on glucose we observed the formation of crystals, connected to the low solubility of glucose. To prevent the growth of crystals and reach necessary structural and mechanical, organoleptic indicators, it is recommended to reduce the amount of glucose in gels by 30 %. It was determined that lactulose increases the amount of free moisture in the pectin gels on saccharose or glucose, which decreases effective viscosity of their structure. In the pectin gels on fructose, on the contrary, the addition of lactulose reduces the total amount of free moisture, which increases effective viscosity of the structure. This is explained by the larger solubility of lactulose compared to saccharose or glucose, and lower than fructose. The thixotropic properties of gel systems with mono– and disaccharides were studied and it was established that under production conditions, mechanical method of conducting thixotropy makes it possible to restore the structure of gel by 85…90 % and conduct the process of molding. We determined the losses of lactulose when storing pectin gels for 7 days, which amount to: 11 % – for gel with saccharose and lactulose, 14,4 % – with fructose and lactulose and 11,8 % – with glucose and lactulose. These data must be included in the formulations of gels with functional properties to provide for the daily need of human organism in prebiotic.
Highlights
Technologies of many confectionery products are based on the gelation of pectin substances of apple puree
In this case it is known that glucose is expedient to use for creating the assortment of products for children, fructose – in the technologies of products for patients with diabetes mellitus, lactulose is recommended to use in the development of production with functional properties
Research into the influence of disaccharides and monosaccharides on the properties of pectin gels were conducted on the samples: “apple puree – carbohydrate”
Summary
Technologies of many confectionery products (marmalade, gel-like structure candies, fillings for caramel, pastry, muffins, honey-cakes, cakes) are based on the gelation of pectin substances of apple puree. Traditional technologies imply the use of disaccharide saccharose and there are practically no designs in relation to the formation of pectin gels on other sugars, including monosaccharides – glucose, fructose, disaccharide lactulose. The represented studies of the process of gelation of pectin substances of apple puree in the presence of glucose, fructose and lactulose are relevant. Another important question is the study of thixotropic properties of the obtained gels, when there is a production necessity for destruction of prematurely formed grid of gel for the molding of confectionery products. Obtained data must be taken into account when designing confectionery production with functional purpose
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