Development of technology for preparing the thermostable milk-containing filling and study of infrared spectra of its components
DOI:
https://doi.org/10.15587/1729-4061.2020.214903Keywords:
thermostable fillings, xanthan gum, tare gum, confectionery, transglutaminase, IR-spectroscopy analysisAbstract
Solving the problem of detecting counterfeiting in confectionery requires appropriate identification methods and is of paramount importance in the list of measures aimed at achieving food safety and quality.
The following infrared spectra of the samples were studied in this work:
– a model system containing xanthan gum and tare gum;
– a model system containing xanthan gum, tare gum, and sugar;
– a model system containing xanthan gum, tare gum, skimmed milk powder;
– a model system containing xanthan gum, tare gum, maltodextrin.
Absorption is characteristic of certain groups of atoms, its intensity is directly proportional to their concentration. Thus, the measurement of the absorption intensity makes it possible to calculate the amount of a given component in the sample.
A detailed technological scheme for the production of heat-resistant fillings using gelatin has been developed, which allows obtaining a product with new organoleptic and physical and chemical properties. The novelty of the technological scheme is the use of thermostable fillings of gelatin and the enzyme transglutaminase, and a mixture of gums, in the technology. A special feature in the production of these fillings is the operation of structuring at a temperature of 55±5 °C, which distinguishes it from existing technologies.
This paper reports the results of the infrared spectroscopic analysis of fillings, which made it possible to argue about the positive effect of gelatin usage in the technology of confectionery. The developed heat-resistant milk-containing filling has a high biological and nutritional value in comparison with the existing technologies of fillings for confectionery.
It has been analyzed that polysaccharides, gelatin, skimmed milk powder, and powdered sugar are rich, first of all, in reactive groups. Therefore, the physical and chemical properties of the fillings will be enhanced (adhesion, moisture-binding forms, etc.)References
- Burey, P., Bhandari, B. R., Rutgers, R. P. G., Halley, P. J., Torley, P. J. (2009). Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects. International Journal of Food Properties, 12 (1), 176–210. doi: https://doi.org/10.1080/10942910802223404
- Nwanekezi, E. C. (2013). Composite Flours for Baked Products and Possible Challenges – A Review. Nigerian Food Journal, 31 (2), 8–17. doi: https://doi.org/10.1016/s0189-7241(15)30071-0
- Penas, E., Martinez-Villaluenga, C., Vidal-Casero, C., Zielinski, H., Frias, J. (2013). Protein Quality of Traditional Rye Breads and Ginger Cakes as Affected by the Incorporation of Flour with Different Extraction Rates. Polish Journal of Food and Nutrition Sciences, 63 (1), 5–10. doi: https://doi.org/10.2478/v10222-012-0067-3
- Tao, J., Huang, J., Yu, L., Li, Z., Liu, H., Yuan, B., Zeng, D. (2018). A new methodology combining microscopy observation with Artificial Neural Networks for the study of starch gelatinization. Food Hydrocolloids, 74, 151–158. doi: https://doi.org/10.1016/j.foodhyd.2017.07.037
- Kalyankar, S. D., Deshmukh, M. A., Khedkar, C. D., Deosarkar, S. S., Sarode, A. R. (2016). Condensed Milk. Encyclopedia of Food and Health, 291–295. doi: https://doi.org/10.1016/b978-0-12-384947-2.00192-6
- Pertzevoy, F., Bidyuk, D., Koshel, O. (2018). Analytical substantiation and choice of binary combination of polysaccharides for thermostenic milk-containing stuffing. Prohresyvni tekhnika ta tekhnolohiyi kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli, 1 (27), 122–133.
- Koshel, O. Y., Obozna, M. V., Pertsevyi, F. V. (2016). IR-spectroscopie analysis of fillings for wafer products. Novitni tendentsiyi u kharchovykh tekhnolohiyakh, yakist i bezpechnist produktiv, 128–131.
- Pavlyuk, R., Pogarskaya, V., Balabai, K., Pogarskiy, O., Stukonozhenko, T., Kakadiy, J. (2017). The effect of mechanolysis on activation of hardly soluble nanocomplexes of hetero-polysacchаrides during the development of nanotechnologies of herbal additives. Scientific Works of National University of Food Technologies, 23 (5 (2)), 149–161. doi: https://doi.org/10.24263/2225-2924-2017-23-5-2-21
- Pavlyuk, R., Pogarska, V., Pavlyuk, V., Balabai, K., Loseva, S. (2016). The development of cryogenic method of deep treatment of inulin-containing vegetables (topinambour) and obtaining of prebiotics in the nanopowders form. EUREKA: Life Sciences, 3, 36–43. doi: https://doi.org/10.21303/2504-5695.2016.00145
- Rizzello, C. G., Verni, M., Koivula, H., Montemurro, M., Seppa, L., Kemell, M. et. al. (2017). Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta. Food & Function, 8 (2), 860–871. doi: https://doi.org/10.1039/c6fo01808d
- Dizlek, H., Ozer, M. S. (2016). The Impacts of Various Ratios of Different Hydrocolloids and Surfactants on Quality Characteristics of Corn Starch Based Gluten-free Bread. Cereal Research Communications, 44 (2), 298–308. doi: https://doi.org/10.1556/0806.43.2015.049
- Petsevoy, F. V., Obozna, M. V., Lyubenco, G. D. (2014). Study of the duration of the thermal stability and melting temperature on the concentration of the components of the thermostable a milk filling. Novitni tendentsiyi u kharchovykh tekhnolohiyakh ta yakist i bezpechnist produktiv, 104–108.
- Tsudzevych, B. O., Kalinin, I. V., Liventsov, V. V., Kotsiuk, A. Yu. (2013). Vykorystannia infrachervonoi spektroskopiyi dlia doslidzhennia tkanyn shchuriv, intoksykovanykh kadmiem. Suchasni problemy toksykolohii, 1-2, 89–93. Available at: http://nbuv.gov.ua/UJRN/spt_2013_1-2_16
- Sabadash, S., Kazakov, D., Yakuba, A. (2015). Development of the post-alcohol stillage drying process on inert bodies and output of criterion dependence. Eastern-European Journal of Enterprise Technologies, 1 (6 (73)), 65–70. doi: https://doi.org/10.15587/1729-4061.2015.38056
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Fedor Pertsevoy, Olena Koshel, Sergei Sabadash, Mykola Mashkin, Valentyna Mohutova, Vadym Volokh
This work is licensed under a Creative Commons Attribution 4.0 International License.
The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.
A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.
