Studying the effect of formulation components on the physical-chemical properties of sweet sauces that contain physically-modified starches

Authors

DOI:

https://doi.org/10.15587/1729-4061.2019.180782

Keywords:

sweet sauces, physically-modified starches, fruit and berry raw materials, model systems, viscosity

Abstract

We have defined reference indicators for the consistency of sweet sauces depending on the content of starches, which has become a prerequisite for the development of a formulation for sweet sauces using physically-modified starches.

The influence of formulation components (the type and content of physically-modified starches, fruit and berry raw materials, sugar content) has been examined on the physical-chemical and structural-mechanical properties of model fruit and berry systems, which predetermines a possibility to regulate the rheological characteristics of sweet sauces. It has been established that the effective viscosity is increased with an increase in the concentration of physically-modified starches from the "Prime" and "Endura" series. Based on the rheological study into fruit-and-berry model systems, the rational ranges of content of the physically-modified starches have been determined for dressings, toppings, dips, and fillings. Thus, to obtain dressings based on a fruit and berry puree or concentrated juice, the content of starch "Prime" should be from 0.5 % to 1.5 %, starch "Endura" – 1.5....3.0 %. To prepare toppings, the rational content range of starch "Prime" in the system should vary from 3.0 % to 5.5 %.

For fillings, dips, which have a denser consistency with a "short" texture, the content of starch should be about 7.0 %.

During an experimental study, the rational range of white sugar concentration for sweet sauces has been determined. Thus, the concentration of white sugar exceeding 15 % leads to forming viscous-fluid elastic systems suitable for toppings. It was established that at concentration of 20 % the consistency is viscous-dense, characteristic of the consistency of dip sauces. It was found that further increase in the concentration of sugar from 25 to 30 % leads to forming a gel-like elastic consistency.

The rheological indicators of model fruit and berry systems at different content of starch during long-term storage (90 days) have been examined. The terms of storing sweet sauces have been defined.

A research was carried out to determine the stable indicators for sweet sauces during a "freezing-thawing" cycle

Author Biographies

Svetlana Andreeva, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of Food Technology

Marina Kolesnikova, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of Food Technology

Yevgen Pyvovarov, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor

Department of Food Technology

Tetyana Khaustova, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Senior Lecturer

Department of Food Technology

Aliona Dikhtyar, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Senior Lecturer

Department of Food Technology

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Published

2019-10-15

How to Cite

Andreeva, S., Kolesnikova, M., Pyvovarov, Y., Khaustova, T., & Dikhtyar, A. (2019). Studying the effect of formulation components on the physical-chemical properties of sweet sauces that contain physically-modified starches. Eastern-European Journal of Enterprise Technologies, 5(11 (101), 66–73. https://doi.org/10.15587/1729-4061.2019.180782

Issue

Vol. 5 No. 11 (101) (2019): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2019 Svetlana Andreeva, Marina Kolesnikova, Yevgen Pyvovarov, Tetyana Khaustova, Aliona Dikhtyar

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