Soft Sweets Research Articles

Rheological properties of starch isolated from longan kernels with protease-assisted alkali method

AbstractAs a byproduct from the deep processing of longan fruit, longan kernel is rich in starch and is a good source for starch production. In this study, the rheological properties of longan kernel starch (LS) extracted by protease-assisted alkali method were investigated. When the shear rate was from 1 to 100 s−1, the pastes containing 4%–7% (w/v) of LS showed a non-Newtonian fluid with a pseudoplastic fluid characteristic. Their shear stress, apparent viscosity, complex viscosity, storage modulus (G′), and loss modulus (G″) positively correlated with starch concentration. The loss factor (tan δ) of all LS pastes was less than 1. At same concentration, LS paste showed a stronger pseudoplastic fluid characteristic and higher elasticity than corn starch and pea starch pastes. Based on this, LS has potential in processing of jelly, soft sweets, ham sausage, and some other sauces.

Development of technology for the production of Turkish delight from melon crops on a natural base

The reason for the current work is the lack of technology to produce food from the fruits of melon crops, namely oriental sweets like soft sweets, based on processed overripe fruits of melon crops of domestic growth. The rationale for the need for this research work was the demand for the creation of technology for the manufacture of food, a high percentage of unsold substandard melons and watermelons. As well as the lack of the possibility of processing melon crops near the areas of cultivation and manufacturing sweet products at small and medium-sized enterprises. The development of technology to produce sweet meals will have a positive impact on the expansion of the scope of use of the fruits of melon crops. The absence of an established mechanism for processing and marketing overripe fruits brings great losses. In this regard, the issue of finding solutions to new ways of selling melon crops is relevant. The study revealed the possibility of producing Turkish delight from the fruits of watermelon and melon. At the same time, Turkish delight from the pulp of watermelon was more stable than that from melon. The developed oriental sweet product based on the pulp of watermelon outperforms the control sample in all the studied indicators. The mass fraction of fat in the developed product is 0.26 %, which is 0.13 % more than that in raw materials. The mass fraction of protein increased by 0.53 %. In Turkish delight based on watermelon, the carbohydrate content increased by 3.7 times, by 15.1 %. The content of ascorbic acid in watermelon Turkish delight is slightly less, by 7.22 mg/100 g, than that in melon. The developed Turkish delight was stored both under room and refrigeration conditions, the shelf life was 5 days and 21 days, respectively

Investigating the effect of texture differences in 3 pairs of solid foods on satiation

The texture of food plays an important role in food intake regulation. In previous studies we showed a clear effect of viscosity on satiation (Zijlstra et al. Int J Obes 2008;32:676–83). We do not know if texture differences in solid foods also affect satiation. Therefore, the objective of our study was to determine the effect of texture differences in 3 pairs of solid foods on satiation. Test foods were specially developed sausages, meat replacers and sweets. Each food consisted of a “hard” and “soft” version, expecting to require different oral processing times (OPT). Within a pair, products were equal in energy density and macronutrient composition. A total of 113 non-restrained subjects (24 ± 7 years, BMI 21.8 ± 1.7 kg/m2) participated in 7 test sessions. During the first 6 randomized sessions, subjects watched a movie in the cinema while consuming ad libitum from one of the test products. During the 7th session, oral processing times of fixed amounts of all products was measured. Mean intakes for the hard and soft sausages were 146 ± 120 and 155 ± 124 g (ns); hard and soft meat replacers 161 ± 108 and 170 ± 110 g (ns); hard and soft sweets 137 ± 82 and 141 ± 90 g (ns). OPT of the fixed amounts was 168 ± 103 and 157 ± 103 s for the hard and soft sausages; 200 ± 112 and 209 ± 119 s for the hard and soft meat replacers; 240 ± 109 and 255 ± 111 sec for the hard and soft sweets (ns). Interestingly, OPT of the fixed amounts and ad libitum intake of the first 6 sessions were significantly negatively correlated (r = −0.38; p < 0.05). In conclusion, texture differences within the pairs of products may have been too small to bring about differences in ad libitum intake. Further attention should be paid to the relationship between OPT and ad libitum intake of solid foods.