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- Title
Effect of aeration on physicochemical, color and texture characteristics of confectionery foams.
- Authors
Zimbru, Raluca-Olimpia; Pădureţ, Sergiu; Amariei, Sonia
- Abstract
Introduction. The aim of this research was to determine the aeration process effect and the importance of raw materials on the quality characteristics of foams used in confectionery. Materials and methods. The application of two different techniques and using raw materials of different origin (cream - S2, S4 and vegetable cream - S1, S3) were the basis for obtaining the foam samples, which have been analyzed in terms of chemical composition, porosity, color parameters and texture properties. The samples porosity was measured using ImageJ software (NIH Image) and the primary and secondary texture parameters were achieved by texture profile analysis test with Mark 10-ESM 301 Texture Analyzer. Results and discussion. The highest fat content of confectionery foams was observed for cream-based samples (20.35%), while the vegetable cream-based samples presented lower value (15%). The moisture content of analyzed confectionery samples varied from 43.59 to 47.68%, the difference of moisture content according to sample classification (S1-S4) being significant (p < 0.01). The highest concentrations of soluble substances, 26.25 and 26.40, were presented by vegetable creambased samples; S1 and S3 foam samples belonging to the same statistical group. The water activity of foam samples ranged from 0.804 to 0.824, the S4 cream-based samples presented the highest value. The samples porosity varied between 15.27 and 7.04%. The diameter of the air bubbles ranged between 4.36 mm to a few micrometers, the samples porosity having a negative influence on both primary (r=-0.946*) and secondary (r=-0.967*) texture properties. The brightness of vegetable cream-based samples presented the highest values (92.77 and 93.64), which means that this samples are whiter and brighter than the cream-based foams (89.74 and 86.89); while, b* color parameter, which represents yellow-blue axis showed high values for cream-based samples (28.71 and 34.09). The texture profile analysis results showed that the highest hardness is shown by S3 sample - 3.48 N, the other foam samples showing close values ranging between 1.52 and 1.76 N. The samples with a low porosity had high hardness values, high levels of fracturability (0.24 N), which implies a more compact and brittle product, with a high viscosity (0.64), gumminess (1.53), chewiness (1.31) and cohesiveness (39.82). Conclusions. Besides the influence on the firmness and other texture parameter, the aeration process changes the product appearance, color properties and mouth-feel.
- Subjects
NATIONAL Institutes of Health (U.S.); CONFECTIONERY; FOOD texture; HARDNESS; COLORS; FOAM; VEGETABLES; RAW materials
- Publication
Ukrainian Food Journal, 2020, Vol 9, Issue 1, p99
- ISSN
2304-974X
- Publication type
Article
- DOI
10.24263/2304-974X-2020-9-1-9