FORMATION OF A FOAMY STRUCTURE OF CONFECTIONERY PASTILLE PRODUCTS
https://doi.org/10.21323/2618-9771-2022-5-1-64-69
Abstract
In this paper, the questions of the foamy structure formation in zephyr are considered. Regularities of the influence of recipe components on the foam structure are revealed. The effect of egg white, pectin, white sugar, applesauce and other recipe components on the physicochemical and rheological properties of the foam mass used to produce zephyr has been studied. The addition of pectin leads to an increase in the elastic-plastic properties of the foam mass, and the addition of white sugar leads to an increase in its foaming ability. Recipe components form the foamy structure of the zephyr. The choice of apple pectin allows one to control the density of the zephyr mass and the water activity of the foamy masses. When 0.075% apple pectin is added to a 1% egg white solution, the foaming ability decreases from 190% to 104%, and the foam stability remains practically unchanged. The addition of applesauce, syrup, citric acid and other recipe components to such a foamy mass leads to a slight decrease in the foaming ability, while its stability increases significantly up to 80%, i. e., almost twice. The resulting foamy structure of the zephyr mass is characterized by high physicochemical, organoleptic and rheological parameters, which makes it possible to obtain high quality confectionery products of a given shape.
Keywords
confectionery,
pastille products,
egg white,
pectin,
white sugar,
foamy structure,
water activity,
foam stability
Supporting agencies: The article was published as part of the research topic No. FGUS‑2022–0007 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS.
About the Authors
E. V. Kazantsev
All-Russian Research Institute of the Confectionery Industry
Russian Federation
Russian Federation
Egor V. Kazantsev, researcher, department of modern methods for assessing the quality of confectionery
107023, Moscow, Electrozavodskaya Str., 20
Tel.: +7–926–545–32–76
N. B. Kondratev
All-Russian Research Institute of the Confectionery Industry
Russian Federation
Russian Federation
Nikolay B. Kondratev, doctor of technical sciences, chief researcher
107023, Moscow, Electrozavodskaya Str., 20
Tel.: +7–495–963–54–75
O. S. Rudenko
All-Russian Research Institute of the Confectionery Industry
Russian Federation
Russian Federation
Oxana S. Rudenko, candidate of technical sciences, deputy director
107023, Moscow, Electrozavodskaya Str., 20
Tel.: +7–495–962–17–40
N. A. Petrova
All-Russian Research Institute of the Confectionery Industry
Russian Federation
Russian Federation
Natalya A. Petrova, researcher, department of modern methods for assessing the quality of confectionery
107023, Moscow, Electrozavodskaya Str., 20
Tel.: +7–495–962–17–40
I. A. Belova
All-Russian Research Institute of the Confectionery Industry
Russian Federation
Russian Federation
Irina A. Belova, researcher, department of modern methods for assessing the quality of confectionery
107023, Moscow, Electrozavodskaya Str., 20
Tel.: +7–495–962–17–40
References
1. Zverev, S.V., Karpov, V.I., Nikitina, M.A. (2021). Optimization of food compositions according to the ideal protein profile. Food systems, 4(1), 4–11. https://doi.org/10.21323/2618–9771–2021–4–1–4–11 (In Russian)
2. Vilkova, N.G. (2014). Properties of foams and methods for their study. Penza, Penza State University of Architecture and Construction, 2014. (In Russian)
3. Xiao, N., Zhao, Y., Yao, Y., Wu, N., Xu, M., Du, H. et al. (2020). Biological activities of egg yolk lipids: A review. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.9b06616 (unpublished date)
4. Babaei, J., Khodaiyan, F., Mohammadian, M. (2019). Effects of enriching with gellan gum on the structural, functional, and degradation properties of egg white heat-induced hydrogels. International Journal of Biological Macromolecules, 128, 94–100. https://doi.org/10.1016/j.ijbiomac.2019.01.116
5. Delahaije, R.J.B.M., Lech, F.J., Wierenga, P.A. (2019). Investigating the effect of temperature on the formation and stabilization of ovalbumin foams. Food Hydrocolloids, 91, 263–274. https://doi.org/10.1016/j.foodhyd.2019.01.030
6. Duan, X., Li, M., Shao, J., Chen, H., Xu, X., Jin, Z. et al. (2018). Effect of oxidative modification on structural and foaming properties of egg white protein. Food Hydrocolloids, 75, 223–228. https://doi.org/10.1016/j.foodhyd.2017.08.008
7. Zhao, Y., Chen, Z., Li, J., Xu, M., Shao, Y., Tu, Y. (2016). Formation mechanism of ovalbumin gel induced by alkali. Food Hydrocolloids, 61, 390–398. https://doi.org/10.1016/j.foodhyd.2016.04.041
8. He, W., Xiao, N., Zhao, Y., Yao, Y., Xu, M., Du, H. et al. (2021). Effect of polysaccharides on the functional properties of egg white protein: A review. Journal of Food Science, 86(3), 656–666. https://doi.org/10.1111/1750–3841.15651
9. Cui, R., Zhu, F. (2021). Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications. Trends in Food Science and Technology, 107, 491–508. https://doi.org/10.1016/j.tifs.2020.11.018
10. Wang, X., Yu, S., Wang, J., Yu, J., Arabi, M., Fu, L., Li, B. et al. (2020). Fluorescent nanosensor designing via hybrid of carbon dots and postimprinted polymers for the detection of ovalbumin. Talanta, 211, Article 120727. https://doi.org/10.1016/j.talanta.2020.120727
11. Xiong, W., Ren, C., Tian, M., Yang, X., Li, J., Li, B. (2017). Complex coacervation of ovalbumin carboxymethylcellulose assessed by isothermal titration calorimeter and rheology: Effect of ionic strength and charge density of polysaccharide. Food Hydrocolloids, 73, 41–50. https://doi.org/10.1016/j.foodhyd.2017.06.031
12. He, W., Xiao, N., Zhao, Y., Yao Y., Xu M., Du H. et al. (2021). Effect of polysaccharides on the functional properties of egg white protein: A review. Journal of Food Science, 86(3), 656–666. https://doi.org/10.1111/1750–3841.15651
13. Yang, X., Li, A., Li, X., Sun, L., Guo, Y. (2020). An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures. Trends in Food Science and Technology, 102, 1–15. https://doi.org/10.1016/j.tifs.2020.05.020
14. Kontogiorgos, V. (2019). Polysaccharides at fluid interfaces of food systems. Advances in Colloid and Interface Science, 270, 28–37. https://doi.org/10.1016/j.cis.2019.05.008
15. Li, Z., Zheng, S., Zhao, C., Liu, M., Zhang, Z., Xu, W. et al. (2020). Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum. International Journal of Biological Macromolecules, 165, 2387–2394. https://doi.org/10.1016/j.ijbiomac.2020.10.100
16. Benelhadj, S., Gharsallaoui, A., Degraeve, P., Attia, H., Ghorbel, D. (2016). Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate. Food Chemistry, 194, 1056–1063, Article 18081. https://doi.org/10.1016/j.foodchem.2015.08.133
17. Van den Berg, M., Jara, F. L., Pilosof, A. M. (2015). Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming. Food Hydrocolloids, 48, 282–291. https://doi.org/10.1016/j.foodhyd.2015.03.001
18. Farjami, T., Madadlou, A. (2019). An overview on preparation of emulsion-filled gels and emulsion particulate gels. Trends in Food Science and Technology, 86, 85–94. https://doi.org/10.1016/j.tifs.2019.02.043
19. Wang, W., Shen, M., Liu, S., Jiang, L., Song, Q., Xie, J. (2018). Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition. Carbohydrate Polymers, 192, 193–201. https://doi.org/10.1016/j.carbpol.2018.03.064
20. Zhao, Y., Cao, D., Shao, Y., Xiong, C., Li, J., Tu, Y. (2020). Changes in physico-chemical properties, microstructures, molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds. Food Hydrocolloids, 98, Article 105281. https://doi.org/10.1016/j.foodhyd.2019.105281
Review
For citations:
Kazantsev E.V., Kondratev N.B., Rudenko O.S., Petrova N.A., Belova I.A. FORMATION OF A FOAMY STRUCTURE OF CONFECTIONERY PASTILLE PRODUCTS. Food systems. 2022;5(1):64-69. (In Russ.) https://doi.org/10.21323/2618-9771-2022-5-1-64-69
Views:
709
Email this article 