The main factors of marmalade molecular structure formation
The pressing challenge of ensuring long shelf life for confectionery product without changing their flavor is considered. The patterns were revealed for the influence of the chemical composition of raw materials on the jelly marmalade structure. The influence of glucose syrup and gelling agent conte...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2021-10-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/121 |
| _version_ | 1797878682929332224 |
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| author | N. B. Kondratev M. V. Osipov O. S. Rudenko E. V. Kazantsev E. S. Kalinkina |
| author_facet | N. B. Kondratev M. V. Osipov O. S. Rudenko E. V. Kazantsev E. S. Kalinkina |
| author_sort | N. B. Kondratev |
| collection | DOAJ |
| description | The pressing challenge of ensuring long shelf life for confectionery product without changing their flavor is considered. The patterns were revealed for the influence of the chemical composition of raw materials on the jelly marmalade structure. The influence of glucose syrup and gelling agent contents on the physicochemical and rheological properties of jelly marmalade was investigated. An increase in the mass fraction of glucose syrup from 5% to 25% leads to an increase in the elastic and plastic properties of jelly marmalade. The ratio of the main ingredients forms the molecular structure of jelly marmalade and thereby affects the dependence of moisture content on the water activity. The correlation between the water activity and the hardness of jelly marmalade has been established. The highest hardness and water activity were observed in products containing 15% glucose syrup, which determines the highest moisture transfer rate for such products. The use of modified starch allows controlling the moisture losses during marmalade storage. Formulation adjustment and moisture content decrease in the marmalade significantly reduce the risk of undesirable sensory changes on the surface of the marmalade during its storage. Various types of modified starch may control the shelf life of jelly fruit marmalade. An increase in reducing substances concentration during the storage of jelly-like confectionery products contributes to their moistening. On the other hand, a decrease in reducing substances concentration leads to granulation in products. It is shown how a change in the main ingredients ratio of jelly marmalade affects the formation of its molecular structure, which determines the free/bound moisture ratio. The obtained results allow controlling the quality and predicting the safety of jelly-like confectionery products. |
| first_indexed | 2024-04-10T02:35:57Z |
| format | Article |
| id | doaj.art-9816861a38734462bc192cde7a456503 |
| institution | Directory Open Access Journal |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| last_indexed | 2024-04-10T02:35:57Z |
| publishDate | 2021-10-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj.art-9816861a38734462bc192cde7a4565032023-03-13T07:49:46ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722021-10-014317217910.21323/2618-9771-2021-4-3-172-179104The main factors of marmalade molecular structure formationN. B. Kondratev0M. V. Osipov1O. S. Rudenko2E. V. Kazantsev3E. S. Kalinkina4All-Russian Research Institute of the Confectionery IndustryAll-Russian Research Institute of the Confectionery IndustryAll-Russian Research Institute of the Confectionery IndustryAll-Russian Research Institute of the Confectionery IndustryAll-Russian Research Institute of the Confectionery IndustryThe pressing challenge of ensuring long shelf life for confectionery product without changing their flavor is considered. The patterns were revealed for the influence of the chemical composition of raw materials on the jelly marmalade structure. The influence of glucose syrup and gelling agent contents on the physicochemical and rheological properties of jelly marmalade was investigated. An increase in the mass fraction of glucose syrup from 5% to 25% leads to an increase in the elastic and plastic properties of jelly marmalade. The ratio of the main ingredients forms the molecular structure of jelly marmalade and thereby affects the dependence of moisture content on the water activity. The correlation between the water activity and the hardness of jelly marmalade has been established. The highest hardness and water activity were observed in products containing 15% glucose syrup, which determines the highest moisture transfer rate for such products. The use of modified starch allows controlling the moisture losses during marmalade storage. Formulation adjustment and moisture content decrease in the marmalade significantly reduce the risk of undesirable sensory changes on the surface of the marmalade during its storage. Various types of modified starch may control the shelf life of jelly fruit marmalade. An increase in reducing substances concentration during the storage of jelly-like confectionery products contributes to their moistening. On the other hand, a decrease in reducing substances concentration leads to granulation in products. It is shown how a change in the main ingredients ratio of jelly marmalade affects the formation of its molecular structure, which determines the free/bound moisture ratio. The obtained results allow controlling the quality and predicting the safety of jelly-like confectionery products.https://www.fsjour.com/jour/article/view/121confectionerymarmalademoisture transfer processessorption isotherm |
| spellingShingle | N. B. Kondratev M. V. Osipov O. S. Rudenko E. V. Kazantsev E. S. Kalinkina The main factors of marmalade molecular structure formation Пищевые системы confectionery marmalade moisture transfer processes sorption isotherm |
| title | The main factors of marmalade molecular structure formation |
| title_full | The main factors of marmalade molecular structure formation |
| title_fullStr | The main factors of marmalade molecular structure formation |
| title_full_unstemmed | The main factors of marmalade molecular structure formation |
| title_short | The main factors of marmalade molecular structure formation |
| title_sort | main factors of marmalade molecular structure formation |
| topic | confectionery marmalade moisture transfer processes sorption isotherm |
| url | https://www.fsjour.com/jour/article/view/121 |
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