Possibilities of using synbiotic complex in marshmallow technology of functional purpose
DOI:
https://doi.org/10.15587/1729-4061.2014.23665Keywords:
probiotics, prebiotics, synbiotics, functional confectionery, marshmallow, structural-mechanical propertiesAbstract
Synbiotic complex, consisting of microcapsulated bifidobacteria and lactulose was developed in the paper. Comparative analysis of free and immobilized forms of microbial cells, obtained using appropriate immobilization methods, by studying their stability in the model conditions of a real digestion, was performed. The lactulose mass fraction was determined. The influence of the synbiotic complex on physicochemical and structural-mechanical properties of experimental foam-like masses was studied in the paper. The main physicochemical parameters that determine the marshmallow quality are the content of moisture and reducing substances, density, titratable acidity, foam ratio. The obtained results indicate that the content of moisture and reducing substances grows with an increase in the lactulose mass fraction. This is caused by partial substitution of sucrose by reducing sugar - lactulose in the control marshmallow sample.
The effect of synbiotic additive on the rheological characteristics of whipped masses, in particular on the effective viscosity and adhesive strength, was investigated. The study of the marshmallow mass strength depending on time has revealed that the structure formation duration reduces for all test samples as compared to the control sample by 20-60 minutes.
Theoretical and experimental studies prove the promising nature of using the developed synbiotic complex in the marshmallow technology.
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Copyright (c) 2014 Анна Владимировна Коркач, Галина Всеволодовна Крусир, Ирина Александровна Боровик

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