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- Title
Effects of mono- and disaccharides on fruit gel formation.
- Authors
Kambulova, Yuliia; Overchuk, Nataliya; Kohan, Olena
- Abstract
Introduction. The type of added sugar is important in the structuring of fruit gels. Effects of glucose, fructose or sucrose on fruit gel for their further use in confectionery technologies were studied. Materials and methods. Formulations for fruit gels, which included applesauce, sugar and molasses, fruit stews and structured fruit gels, were used in the research. Rheological properties were determined on a rotary viscometer; gel-forming ability by the method of sensory evaluation; resilient and plastic properties by using a structurometer ST-1; amounts of free and bound moisture were estimated on a Q-1500 derivatograph. Results and discussion. The higher values of the effective viscosity of studied recipe mixes at a temperature of 20±2 °C are characteristic of systems with glucose within the range of values of shear stress Р=2.601-17.918, Pa. The lowest values are observed for prescription mixes with fructose, which is explained by different solubility of sugars. When the research temperature increased to 65±2 °C, the solubility of sugars and the relation between the viscosity curves were changed. The highest values of effective viscosity are characteristic of mixes with sucrose, somewhat lower for mixes with glucose and fructose. At the same time, the strength of the internal structural framework formed, for the model mass with sucrose was 114.73 Pa, with glucose 23.12 Pa, and with fructose 35.0 Pa. Fruit gels on sucrose and glucose are easily removed from the molds, do not stick, have a dry surface, that is, they are characterized by excellent gel-forming ability under the same cooking conditions. The gel on fructose is difficult to remove from the mold and it requires an increased time for gel formation. It has been shown that fruit gels withstand different loads before breaking: the required force to break a fruit gel with sucrose is 50 N, with glucose 35 N, with fructose 30 N. According to derivatographic studies and calculations of the content of bound water in gels, a larger part of it was found for fruit gels with sucrose. This exceeds the indicator for the gel with glucose by 2.2%, and with fructose by 4.3%. Conclusions. The gels with sucrose had higher values of effective viscosity compared to gels with identical amounts of glucose or fructose. The strength of fruit gels with sucrose was higher in terms of the force required to break the jelly, and the overall deformation was smaller. Additionally, gels with sucrose had a lower amount of free moisture.
- Subjects
DISACCHARIDES; FRUIT; RHEOLOGY; SUCROSE; SHEARING force; SUGARS; CONFECTIONERY
- Publication
Ukrainian Journal of Food Science, 2022, Vol 10, Issue 2, p171
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2022-10-2-7