Possibilities of using synbiotic complex in marshmallow technology of functional purpose

Authors

DOI:

https://doi.org/10.15587/1729-4061.2014.23665

Keywords:

probiotics, prebiotics, synbiotics, functional confectionery, marshmallow, structural-mechanical properties

Abstract

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.

Author Biographies

Анна Владимировна Коркач, Odessa National Academy of Food Technologies Kanatnaya str., 112, Odessa city

Candidate of science, docent

Department «Bakery, confectionary, macaroni products and food concentrate technologies»

Галина Всеволодовна Крусир, Odessa National Academy of Food Technologies Odessa, st. Сanatnaya, 112

Doctor of technical sciences, professor, head. department EFPP

Department EFPP

Ирина Александровна Боровик, Odessa National Academy of Food Technologies Kanatnaya str., 112, Odessa city

Master

Department «Bakery, confectionary, macaroni products and food concentrate technologies»

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Published

2014-04-23

How to Cite

Коркач, А. В., Крусир, Г. В., & Боровик, И. А. (2014). Possibilities of using synbiotic complex in marshmallow technology of functional purpose. Eastern-European Journal of Enterprise Technologies, 2(12(68), 127–133. https://doi.org/10.15587/1729-4061.2014.23665

Issue

Vol. 2 No. 12(68) (2014): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2014 Анна Владимировна Коркач, Галина Всеволодовна Крусир, Ирина Александровна Боровик

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