Confectionary Products Research Articles

Impact of the Skim Milk Powder Manufacturing Process on the Flavor of Model White Chocolate.

Milk powder is an important ingredient in the confectionery industry, but its variable nature has consequences for the quality of the final confectionary product. This paper demonstrates that skim milk powders (SMP) produced using different (but typical) manufacturing processes, when used as ingredients in the manufacture of model white chocolates, had a significant impact on the sensory and volatile profiles of the chocolate. SMP was produced from raw bovine milk using either low or high heat treatment, and a model white chocolate was prepared from each SMP. A directional discrimination test with naïve panelists showed that the chocolate prepared from the high heat SMP had more caramel/fudge character (p < 0.0001), and sensory profiling with an expert panel showed an increase in both fudge (p < 0.05) and condensed milk (p < 0.05) flavor. Gas chromatography (GC)-mass spectrometry and GC-olfactometry of both the SMPs and the model chocolates showed a concomitant increase in Maillard-derived volatiles which are likely to account for this change in flavor.

Application of red pitaya powder as a natural food colourant in fruit pastille

Background: Confectionary products meet the important consumers’ need states of fun and enjoyment, especially among children. Synthetic colourant had been applied as a colouring agent in confectionery products for decades, however various adverse health effects have been reported after consumption. Hence, usage of natural colourant has increased enormously as it confers functional and nutraceutical benefits. Red pitaya, a common and popular fruit cultivated in South-east Asian countries. It is rich betacyanin content that gives the fruit a red-violet colour. Hence, red pitaya is a potential source of natural colorant as an alternative to the synthetic colorant.Objective: This research was aimed to produce fruit pastille with red pitaya powder applied as a natural colourant.Method: Production of red pitaya powder was achieved through spray drying process. Fruit pastille was prepared and subjected to antioxidant, stability and sensory analysis.Results: The Physicochemical study showed that pastille incorporated with red pitaya powder exhibited significantly (p&lt;0.05) higher antioxidant properties than the blank pastille (control). An eight weeks storage stability study revealed that betacyanin content of pastille incorporated with pitaya powder remained stable for the first four weeks of storage. Besides, no significant change was observed in redness (a*) of pastille throughout the storage study. Sensory study was carried out to assess the consumer preference on pastille incorporated with pitaya powder and synthetic colourant. Colour attribute of pastille incorporated with red pitaya powder has gained significantly (p&lt;0.05) higher liking that the one added with synthetic colour.Conclusion: Red pitaya powder could be a potential natural colourant for gummy confectionery.

Validation of test portion pooling for Salmonella spp. detection in foods

Pathogen monitoring programs play a crucial role in the verification of the effectiveness of implemented hygiene control measures. Sampling and testing procedures included in pathogen monitoring involve the analysis of multiple test portions where all samples must be negative for the presence of pathogens for a certain test portion size. Many food safety programs require increased testing due to the risks that a pathogen may be present. Analyzing more than one test portion could prove to be expensive and labor intensive. When more than one test portion for a specified food item is to be tested, the test portions could be combined to form a pooled test portion to reduce laboratory workload, costs of reagents and further confirmatory steps, but only when evidence is available that pooling does not affect on the number of false negative results for different matrices. This study has been performed to demonstrate the equivalence of test portion pooling for Salmonella detection with five different methods using cultural, ELISA and Real Time PCR technologies. Twenty-three (23) different food items including confectionary products, meal components, infant formula, pet food and powdered beverages were validated. Other complementary parameters like impact of minimum and maximum incubation time for pre-enrichment, temperature profile, pH and Salmonella concentration after the pre-enrichment and background flora have also been considered in the study. The results showed that pooling test portions up to 375g for Salmonella detection is valid for the methods that were tested. Relative level of detection (RLOD50) values for 22 of the food items tested were acceptable (i.e. lower than 2.5) when comparing the reference sample size (25g) against the alternative pooled sample size (375g), provided the enrichment broth was pre-warmed and maximum incubation time is respected.

マイクロ波前処理および熱風乾燥による新規セミドライフルーツの開発と普及

Hot air drying is conventionally applied for the production of dried fruit; however, hardening and browning of the fruit pulp surface often occurs during processing. We demonstrated that microwave irradiation of Japanese pear pulp or grape, followed by hot air drying, produced high quality semi-dried fruit. Dried Japanese pear produced using this method showed uniform softness and a vivid yellow-orange color. In the case of dried grape products, microwave irradiation pretreatment improved the retention of both skin color (yellow-green and red) and original flavor (such as muscat and foxy). In addition, microwave pretreatment shortened the subsequent hot air drying period by approximately 30% for Japanese pear and 60% for grape. This method could be applied to other fruits such as apple, pear and peach. Dissemination of the method has resulted in commercialization of some dried fruit and confectionary products. However, a system capable of mass production, resulting in reduced production costs, is needed to promote the practical use of this method.

The study of forms of bonding marshmallow moisture with different composition by method of thermal analysis

Marshmallow is a sugar confectionary product with increased sugar content and energy value because of the significant content of carbohydrates, in particular sugar-sand. The main drawback of marshmallow is the rapid process of its drying during storage due to the crystallization of sucrose and the gradual removal of moisture from the product. A method for obtaining marshmallow without sugar on the basis of high-conversion glucose syrup. In the work, experimental studies were carried out to determine the content and ratio of free and bound forms of moisture in marshmallow on the basis of sugars and on the basis of high-conversion glucose syrup by Differential Scanning Calorimetry (DSC) and Thermogravimetry (TG). To study the patterns of thermal effects on the properties of marshmallow samples, the non-isothermal analysis method and the synchronous thermal analysis instrument (TG-DTA / DSC) of the STA 449 F3 Jupiter were used. In the process of thermal exposure, the samples decompose sugars and other organic compounds, as a result of which the sample weight decreases due to evaporation of moisture. The process of dehydration in a control sample of marshmallow using sugar occurs in a less wide temperature range than in a sample of marshmallow on the basis of high-conversion glucose syrup, which indicates a greater degree of moisture bonding in the developed sample. A quantitative evaluation of the forms of moisture bonding in the samples was carried out using the experimental curves obtained by the TG method. From the temperature curves, the endothermic effects were determined, which correspond to the release of moisture with different forms and energies. Substitution of sugar for treacle in the formula of marshmallow reduces the share of free moisture and increases the safety of the product without signs of staling.

Characterization of Basic Physical Properties for Ishimame in Peanut Stocks Used for Confectionary Products

Characterization of Basic Physical Properties for Ishimame in Peanut Stocks Used for Confectionary Products

Perceptions and attitudes towards the silent salesman

Packaging which is often called as the 'silent salesman' is an important component of marketing. Today, the importance of packaging has risen to such an extent that product packaging is rightly called as the fifth 'P' of marketing mix. This paper identifies consumers' perception and attitude towards various packaging cues on a high impulse, low involvement confectionary product, namely chocolates across a wide range of consumers. Data interpretations using SEM approach indicated that when consumers associations with packaging and beneficial dimensions were high, the tendencies to buy chocolates were also high. It was also observed that packaging and nutritional mislead had direct negative effect in buying influence of chocolates. Further, it was also concluded that packaging and attitude towards new designs also had direct negative effect in buying influence of chocolates. The results were significant in all the above mentioned situations.

TiO2 (Nano)Particles Extracted from Sugar-Coated Confectionery

As the debate about TiO2 food additive safety is still open, the present study focuses on the extraction and characterisation of TiO2 (nano)particles added as a whitening agent to confectionary products, that is, chewing gum pellets. The aim was to (1) determine the colloidal properties of suspensions mutually containing TiO2 and all other chewing gum ingredients in biologically relevant media (preingestion conditions); (2) characterise the TiO2 (nano)particles extracted from the chewing gum coating (after ingestion); and (3) verify their potential photocatalysis. The particle size distribution, in agreement with the zeta potential results, indicated that a small but significant portion of the particle population retained mean dimensions close to the nanosize range, even in conditions of moderate stability, and in presence of all other ingredients. The dispersibility was enhanced by proteins (i.e., albumin), which acted as surfactants and reduced particle size. The particle extraction methods involved conventional techniques and no harmful chemicals. The presence of TiO2 particles embedded in the sugar-based coating was confirmed, including 17–30% fraction in the nanorange (&lt;100 nm). The decomposition of organics under UV irradiation proved the photocatalytic activity of the extracted (nano)particles. Surprisingly, photocatalysis occurred even in presence of an amorphous SiO2 layer surrounding the TiO2 particles.

A Potential Bio-Sorbent for Heavy Metals in the Remediation of Waste Water

Bay leaves are used for flavoring in cold drinks production, in bakery goods, sauces, confectionary products and liquors. The waste generated from these sources has been valorized by attempting the remediation of waste water. Hence, adsorption of toxic metals onto Bay leaves has been investigated after optimizing the experimental parameters, namely the pH, contact time, adsorbent and Zn(II) concentrations as well as the temperature of the equilibrium mixture (consisting of the metal solution in contact with the adsorbent). The participation of the constituent functional groups, of the adsorbent, was ascertained with Fourier transform spectroscopic studies. The mode of adsorption was examined by employing important isotherm models, namely Langmuir, Freundlich and Dubinin-Radushkevich models. The adsorption process was found to follow pseudo-first order kinetic model and also followed the intraparticle diffusion up to 60 minutes of contact time. The thermodynamic parameters suggest the spontaneous nature of adsorption.

Comparison of constitutive and inducible β-fructofuranosidase production by recombinant Pichia pastoris in fed-batch culture using defined and semi-defined media

Short-chain fructooligosaccharides produced from sucrose by transfructosylation using β-fructofuranosidase (FFase), an industrially important enzyme, finds application in pre-biotics, sweeteners and confectionary products. Using recombinant Pichia pastoris, the influence of replacing the commonly-used Invitrogen® medium with a semi-defined medium for FFase production under the control of the glyceraldehyde-3-phosphate dehydrogenase (GAP) and alcohol oxidase (AOX) promoters was investigated. Replacing the trace metals (PTM1) solution with yeast extract resulted in a 54.3% decrease in FFase volumetric activity under control of the AOX promoter, suggesting a distinct requirement for trace metals for recombinant protein synthesis during methanol induction, given that the biomass yield on methanol decreased by only 10%. The same medium adjustment had no effect on enzyme production under GAP promoter control, although AOX promoter control resulted in double the FFase volumetric activity compared to glycerol-fed cultures. Decreasing basal salts by half did not affect the cultures, but alleviated precipitation during sterilisation. Optimisation of the glycerol feed rate and dissolved oxygen tension in DO-stat fed-batch fermentations using the semi-defined medium resulted in 17% increase in volutmetric activity of FFase expressed under the GAP promoter. This study highlighted the influence of carbon source and trace metals on heterologous protein production by P. pastoris using constitutive and inducible promoters.

Genetic enhancement of palmitic acid accumulation in cotton seed oil through RNAi down-regulation of ghKAS2 encoding β-ketoacyl-ACP synthase II (KASII).

SummaryPalmitic acid (C16:0) already makes up approximately 25% of the total fatty acids in the conventional cotton seed oil. However, further enhancements in palmitic acid content at the expense of the predominant unsaturated fatty acids would provide increased oxidative stability of cotton seed oil and also impart the high melting point required for making margarine, shortening and confectionary products free of trans fatty acids. Seed‐specific RNAi‐mediated down‐regulation of β‐ketoacyl‐ACP synthase II (KASII) catalysing the elongation of palmitoyl‐ACP to stearoyl‐ACP has succeeded in dramatically increasing the C16 fatty acid content of cotton seed oil to well beyond its natural limits, reaching up to 65% of total fatty acids. The elevated C16 levels were comprised of predominantly palmitic acid (C16:0, 51%) and to a lesser extent palmitoleic acid (C16:1, 11%) and hexadecadienoic acid (C16:2, 3%), and were stably inherited. Despite of the dramatic alteration of fatty acid composition and a slight yet significant reduction in oil content in these high‐palmitic (HP) lines, seed germination remained unaffected. Regiochemical analysis of triacylglycerols (TAG) showed that the increased levels of palmitic acid mainly occurred at the outer positions, while C16:1 and C16:2 were predominantly found in the sn‐2 position in both TAG and phosphatidylcholine. Crossing the HP line with previously created high‐oleic (HO) and high‐stearic (HS) genotypes demonstrated that HP and HO traits could be achieved simultaneously; however, elevation of stearic acid was hindered in the presence of high level of palmitic acid.

THE STUDY OF THE RHEOLOGICAL PROPERTIES OF PECTIN GELS WITH MONO - AND DISACCHARIDES

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 %.

Quality, Sensory and Nutritional Characteristics of Cookies Fortified with Chestnut Flour

The influence of the physicochemical properties of chestnut flour (CF) on the cookies quality was investigated. The experiments are planned on the base of 32 factorial plan with independent variables: chestnut flour quantity (20, 40 and 60% based on wheat flour) and moisture dough (20, 22 and 24%). The physical and sensory attributes of CF cookies were compared to control sample containing 100% wheat flour (WF). Substitution of WF with CF contributes to the increased cookies hardness for 10–40%. By increasing the dough moisture, the hardness of cookies containing 60% CF is reduced by 20–30%. Formulations with 20 and 40% CF and 24% dough moisture had the best sensory properties and improved nutritional quality. By increasing the share of CF, the red tone increases (a* parameter) and the color lightness of cookies reduces (parameter L*). In conclusion, the application of CF in cookie formulations can improve sensory and nutritional quality of cookies. Practical Applications Tea cookies are widely consumed as confectionary products, which are traditionally made from wheat flour. Several studies demonstrated that chestnut flour contains nutrients that have many health-care functions. In this regard, it would be beneficial to develop a novel formulation for cookies with chestnut. This study explores the possibility of utilizing chestnut flour, at different substitution levels in order to produce cookies with acceptable sensory properties for consumers.

Food grade water-in-oil microemulsions as replacement of oil phase to help process and stabilization of whipped cream

Food grade W/O microemulsions were developed and characterized to be used in blends with sunflower oil as replacers of palm kernel oil in whipped cream alternatives. Creams for whipping are oil-in-water (O/W) emulsions containing significant proportions of partially hydrogenated solid fat. With the addition of sunflower oil and W/O microemulsions up to 6.8% w/w in the final confectionary product we achieved the decrease of saturated fats and also the decrease of the energy required for the formulation. More specifically, by replacing 20% w/w of the oil phase by the proposed edible W/O microemulsions, the homogenization time was reduced from 7 to 5min under the same experimental conditions. In addition solid fat partial replacement permitted the modification of structural and textural characteristics. Droplet size and size distribution measurements were performed using dynamic light scattering (DLS). The existence of rather polydisperse oil droplets with diameters of approximately 1μm upon palm kernel oil partial replacement was detected. Structural characterization of the proposed alternative systems with confocal laser scanning microscopy (CLSM) showed the existence of air bubbles of diameter 6–94μm stabilized by globular oil droplets having diameters ranging from 4.2 to 5.9μm adhered to their surface. Firmness and consistency of the proposed alternative formulations were evaluated using a Stevens-texture analyzer. As a result emulsions after whipping gave products with lower density (362±9g/mL) but higher consistency (208±7g) as compared to the standard whipped cream preparation (150±5g).

Quality Assessment of Some High Consumption Foods in Zanjan City

Food-borne diseases are a large and growing public health problem. Most countries with a robust system for recording and reporting food-borne diseases have documented and reported a significant increase in the incidence of these diseases characterized by microorganisms in foods. According to World Health Organization report in 2008, the incidence of food-borne disease has had a growing trend. Incidence of food-borne disease in countries such as Australia and Spain Background: Foods go through many changes from production to table and continuous control is necessary to maintain food safety and supply foods with good quality. The aim of this study was to evaluate the quality of some foods with high consumption in Zanjan city within 5 years from 2009 to 2013. Methods: In a case-control descriptive study with an annuallycontrolled program within 5 years from 2009 to 2014, some food samples including pasteurized milk, vegetable oils, flour, kebab, salt, confectionary products and a special cookie called nan-chay were collected and analyzed in food control laboratory of Zanjan university of medical sciences. Results: According to national standard of Iran, of Nan-chay, salt, vegetable oils, kebab, confectionary products, and pasteurized milk samples 68.4%, 46%, 24.3%, 10.4%, 9.3%, 5% were out of national standard limits and unacceptable, respectively. All flour samples had good standard quality. Mean± sd values of pH in Nan-chay samples were 7.5 and 1.19, respectively. Mean± sd values of the degree of purity in salt samples were 98.21 and 1.75, respectively. Conclusion: Results showed that among the 7 types of collected foods in Zanjan city, the most nonstandard cases were of Nan-chay samples and the best quality was seen in flour samples. Journal of Human, Environment, and Health Promotion

The Effect of Cocoa Beans Heavy and Trace Elements on Safety and Stability of Confectionery Products

Abstract The aim of the study was to evaluate cocoa beans quality produced in Cameroon, Ecuador, Nigeria and Ghana from safety position determining heavy and trace metals concentration and evaluating the oxidative stability of confectionery products prototypes (trials) with analysing cocoa beans. For evaluation of oxidative stability of confectionery products, the main ingredients - butter and cocoa beans kernels were tested making trials as milk chocolate prototype. The composition of confectionery ingredients affects quality of products; therefore it is very important to evaluate quality of raw materials in confectionery industry, as they are purchased practically in all regions of the world. Mercury, arsenic, lead, cadmium concentration was determined in whole cocoa beans as their presence in foods have toxic effect on human beings and their concentration are strictly limited as maximum residue limits for processing. Cocoa shells can be used as additive to confectionery products recipes therefore the object of the study was cocoa beans and cocoa shells. Analyzing cocoa beans quality indices there was established that lead, cadmium, aluminium and zinc concentrations vary in cocoa beans significantly. Differences in lead concentration in cocoa beans from Ghana, Cameroon and Ecuador were significant (p &lt; 0.05) compared with concentration of lead in cocoa beans from Nigeria (p &gt; 0.05). Cadmium concentration in cocoa beans from Cameroon was significantly different comparing with cocoa beans from Nigeria, Ecuador and Ghana (p &gt; 0.05). Differences in aluminium concentration in cocoa beans kernels were significant (p &lt; 0.05) in all analyzed samples. Concentration of zinc was higher in shells of cocoa beans, especially in shells of cocoa beans from Ecuador (p &lt; 0.05). The presence of cocoa products in milk chocolate prototypes inhibited the speed of lipid peroxidation. The different trace and heavy metals concentrations in cocoa beans should be taken into account choosing ingredients and components for confectionary products production particularly those with high content of cocoa (chocolates, sweets, cocoa fillings, cocoa creams and others) with the aim to prevent oxidation process during shelf-life of products.

High-Intensity Sweeteners in Alternative Tobacco Products.

Introduction:Sweeteners in tobacco products may influence use initiation and reinforcement, with special appeal to adolescents. Recent analytical studies of smokeless tobacco products (snuff, snus, dissolvables) detected flavorants identical to those added to confectionary products such as hard candy and chewing gum. However, these studies did not determine the levels of sweeteners. The objective of the present study was to quantify added sweeteners in smokeless tobacco products, a dissolvable product, electronic cigarette liquids and to compare with sweetener levels in confectionary products.Methods:Sweetener content of US-sourced smokeless tobacco, electronic cigarette liquid, and confectionary product samples was analyzed by liquid chromatography-electrospray ionization–mass spectrometry (LC-ESI-MS).Results:All smokeless products contained synthetic high intensity sweeteners, with snus and dissolvables exceeding levels in confectionary products (as much as 25-fold). All snus samples contained sucralose and most also aspartame, but no saccharin. In contrast, all moist snuff samples contained saccharin. The dissolvable sample contained sucralose and sorbitol. Ethyl maltol was the most common sweet-associated component in electronic cigarette liquids.Discussion:Sweetener content was dependent on product category, with saccharin in moist snuff, an older category, sucralose added at high levels to more recently introduced products (snus, dissolvable) and ethyl maltol in electronic cigarette liquid. The very high sweetener concentrations may be necessary for the consumer to tolerate the otherwise aversive flavors of tobacco ingredients. Regulation of sweetener levels in smokeless tobacco products may be an effective measure to modify product attractiveness, initiation and use patterns.Implications:Dissolvables, snus and electronic cigarettes have been promoted as risk-mitigation products due to their relatively low content of nitrosamines and other tobacco toxicants. This study is the first to quantify high intensity sweeteners in snus and dissolvable products. Snus and dissolvables contain the high intensity sweetener, sucralose, at levels higher than in confectionary products. The high sweetness of alternative tobacco products makes these products attractive to adolescents. Regulation of sweetener content in non-cigarette products is suggested as an efficient means to control product palatability and to reduce initiation in adolescents.

Effect of maturation on physico-chemical and sensory quality characteristics of custard apple wine

AbstractRecently, researchers have taken a shift to utilize the custard apple for wine preparation besides its major use in ice cream, confectionary and milk products. In the present study, an attempt has been made to study the effect of maturation on physico-chemical and sensory quality characteristics of custard apple wine. Custard apple wine was prepared as per the earlier standardized method. The wine so prepared was matured for six months. The physico-chemical analysis was conducted at every three months interval for six months and sensory evaluation was performed after six months of storage. With the maturation, a decrease in total soluble solids, total sugars, titratable acidity, ethanol, total phenols and tannins was observed, whereas, an increase in reducing sugars and pH was observed. All the sensory quality characteristics of custard apple wine increased with advancement of the maturation period except astringency. Cluster analysis of the data obtained from physico-chemical analysis revealed th...

Gluten Free Bread in a Diet of Celiacs

Celiac disease is activated by the consumption of some storage proteins present in cereals, which are usually classified as prolamins, as they are soluble in 70-90 % alcohol [1,2]. Wheat prolamins, called gliadins, together with another storage protein glutelin, could form a complex called gluten, which is responsible for rheological and mechanical properties of the dough and wheat based food. In this form the protein could be isolated from various species of the genus Triticum (common wheat, spelt, durum, kamut), as well as triticale. Among other prolamins, which could be dangerous for people with celiac disease, there are secalins, from rye, and hordeins from barley (both from Triticae tribe). Grains of grasses from other subfamilies then Pooideae, do not contain prolamins with similar activity. Even oats, which is in Aveneae tribe, is considered as a safe source of protein for most of celiacs, especially as it contains low amounts of prolamins [3,4,5], however immunological reactions could be observed for some patients [6,7] or some oats varieties [8,9,10]. Among other effects celiac disease could cause problems with absorption of nutrients including micro and macroelements and vitamins. The removal of wheat, barley and rye from the diet requires changes of eating habits, as these cereals often constitute the basis of daily nourishment, which could be a problem for some patients [11]. Products which have to be removed include traditional bakery products, pasta, groats, flour based sauces and soups, and many confectionary products and snacks [12,13].

Rapid Procedure for the Testing of Nonnutritive Objects Found in Various Confectionary Products, Posing as a Possible Choking Hazard

Nonnutritive objects (toys) in confectionary food products can be a choking hazard for children under three years of age. A rapid method for the screening these types of toys is presented in this paper. It was found, that the use of a clear plastic cylinder is ideal for this rapid screening procedure of these products. By using this clear plastic cylinder, there was no need to measure each toy individually.https://doi.org/10.21423/jrs-v04n02p022 (DOI assigned 7/3/2019)