Abstract
At manufacturing of confectionary products can be used the different mono- and disaccharides – glucose, fructose, saccharose, lactulose and so on. The study of rheological parameters of pectin gels, made on the base of apple puree and different sugars, allowed establish the regularities of sugars influence on the state of pectin gels. It was revealed, that the effective viscosity of pectin gels, based on glucose and fructose, is higher than the one of pectin gel, based on saccharose that is explained by the formation of more number of hydrogenous connections between monosaccharides and pectin molecules. It was established, that the use of lactulose probiotics in composition of pectin gels, based on saccharose or glucose, increases the quantity of free moisture that decreases the effective viscosity of its structure. Or on the contrary, in pectin gels, based on fructose, the addition of lactulose decreases the total quantity of free moistrure that increases the effective viscosity of the structure. It can be explained by the more high solubility of lactulose comparing with saccharose and glucose and the lower one comparing with fructose. The received data ground technological modes of formation of gel-like confectionary masses, namely the increase of the temperature of formation of gels, based on fructose and glucose. At manufacturing of production with functional properties, the addition of lactulose, on the contrary, widens the temperature interval of masses formation, consequently, the formation temperature can be lowered. At storage of gels at temperature 293 K their solidity increases. At the same time in gels, based on fructose, it is observed the crystals formation, connected with the low solubility of glucose. For prevention of crystals growth and attainment of the necessary structural-mechanical organoleptic parameters of gels, it is recommended to lower the glucose quantity by 30 %.
Highlights
Technologies of many confectionary products are based on gelatinization of pectin substances of fruit puree [1,2,3]
The role of saccharose, glucose, fructose is both in the lowering of solvation of the structural pectin framework that favors coalescence of separate particles on desolvated zones and in appearance of hydrogenous connections between sugar molecules and dehydrated pectin molecules
Saccharose, glucose, fructose were brought in composition of pectin gel in quantities of equal dry substances mass
Summary
Technologies of many confectionary products (fruit candy, fruit jelly, filling for caramel, cookies, muffins, biscuits, cakes, spice-cakes, and pies) are based on gelatinization of pectin substances of fruit puree [1,2,3]. Sugars are the important component of gelatinization mechanism They serve for sweet taste and for desolvation of pectin molecules, which results in their association with each other [4,5,6]. In the modern conditions the food products with fructose, glucose, lactulose and other sugars, presented on the raw material market, find their important place [9,10,11,12,13,14]. The integral studies that allow present the analysis of rheological properties of pectin gels, based on apple puree with glucose, fructose, saccharose, lactulose would help at elaboration of scientifically grounded technologies of confectionary products. The studied pectin gels can be (2016), «EUREKA: Life Sciences» Number 4 used at manufacturing of child food products (with glucose), functional products (with lactulose) and deictic products for people with diabetes mellitus (with fructose)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
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 call
