Estimation of Oxidative Stability of the Lipid Complex of Creamy-Shaken Candies With Chia Seeds at Storage

Shydakova-Kameniuka, Оlena; Shkliaiev, Oleksii; Самохвалова, Ольга Володимирівна; Артамонова, Майя Володимирівна; Stepankova, Galyna; Bolkhovitina, Olena; Rogova, Alla

doi:10.21303/2504-5695.2020.001192

Cited by 3 publications

(5 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The decrease in the viscosity of cream-blown candy pastes when added to 40% of whole and up to 30% of crushed chia seeds is associated with a greater saturation of air bubbles. This is due to the positive effect of whole chia seeds on the foaming ability and stability of whipped protein semi-finished products [9]. The obtained effect is explained by the fact that complexes of protein-anionic polysaccharides (in this case -mucous substances of chia seeds, the amount of which is 4…6% by weight of seeds [10]) show higher surface-active properties than a single protein [11].…”

Section: Resultsmentioning

confidence: 99%

“…The decrease in the density of cream-blown candy pastes with the introduction of 30% whole and 30% crushed chia seeds (Table 4) is due to its high foaming, fat-retaining and fat-emulsifying properties [9]. The increase in density in the case of a further increase in the dosage of chia seeds can be explained by the sedimentation deposition of the additive due to its higher density (1.069 g/cm 3 ) compared to the candy mass [12].…”

Section: Resultsmentioning

confidence: 99%

“…In [9] we studied the technological potential of the use of Salvia hispanica L. in the technology of cream-blown candies. According to the results of research, it is recommended to use chia seeds whole and crushed in the manufacture of such pastes.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Study of the effect of chia seeds (Salvia Hispanica L.) on structural-mechanical characteristics of a cream-blown paste for candies

Shydakova-Kameniuka

Самохвалова

Shkliaiev³

et al. 2021

BIO Web Conf.

Self Cite

View full text Add to dashboard Cite

The influence of whole and crushed chia seeds on the characteristics of unstructured and structured cream-blown candy paste made with different gelling agents (agar, pectin and modified starch) was investigated. It was found that when adding an additive, the viscosity of unstructured candy pastes changes insignificantly. The adhesion of unstructured cream-blown candy pastes at the maximum dosage of chia seeds increases by 7.2... 8.5%, depending on the type used by the gelling agents. Modern equipment usually has an anti-adhesive coating. Therefore, a slight increase in the adhesion index will not affect the performance of the technological process. It is noted that the Introduction of chia seeds causes an increase in the density and strength of the structured candy pastes. According to the maximum investigated dosage of the additive, they do not meet the requirements of regulatory documents in terms of density and have unfavorable organoleptic characteristics. To ensure the high quality of cream-blown candy pastes, it is recommended to introduce whole chia seeds in an amount of 50% of the mass of dry egg albumin, and chopped seeds in an amount of 40% of the fat mass with a corresponding decrease in their prescription content.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Study of the effect of chia seeds (Salvia Hispanica L.) on structural-mechanical characteristics of a cream-blown paste for candies

Shydakova-Kameniuka

Самохвалова

Shkliaiev³

et al. 2021

BIO Web Conf.

Self Cite

View full text Add to dashboard Cite

show abstract

“…In [11], to improve the structural characteristics of creamy-whipped candy masses, it is proposed to use chia seeds. A feature of the technology is the use of whole chia seeds and in a crushed state.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Substantiating the technology of cream-whipped candy masses with the addition of berry and fruit paste

Zagorulko¹,

Shydakova-Kameniuka²,

Kasabova³

et al. 2023

EEJET

View full text Add to dashboard Cite

The object of research is the technology of creamy-whipped sweets with the addition of fruit and berry paste. Its addition solves the problem of improving sugar masses, namely structural characteristics and physiological value (enrichment with non-starch polysaccharides, vitamin C, polyphenols, and organic acids). In addition, a positive effect is achieved by providing the products with original organoleptic properties without the use of synthetic dyes and flavors. The proposed fruit and berry paste is obtained at gentle temperatures, which allows preserving the biological potential of raw materials and is characterized by a strong structure with a dynamic viscosity of 498 Pa·s. It was found that the introduction of fruit and berry paste in the amount of up to 10 % by weight of formulation raw materials improves the foaming ability of protein mass in the process of whipping. Increasing the paste content to 20 % leads to a slight deterioration in this indicator, but its value is at the level of control. The stability of the whipped protein mass increases evenly by increasing the dosage of the additive. The positive effect of fruit and berry paste on the quality indicators of finished creamy-whipped candy masses was noted. Samples with the additive give less shrinkage during the structuring process, its duration is reduced, and strength increases. It is recommended to add fruit and berry paste to creamy-whipped candy masses in the amount of 15 % of the total amount of formulation raw materials and at the same time reduce the formulation dosage of agar by 40 %. Such products acquire an original lilac color, a pleasant yogurt flavor, and the aroma of red currant. The nutrient composition of products is significantly improved – the content of non-starch polysaccharides increases by 2 times; the product is enriched with vitamin C and polyphenolic compounds that are absent in the control sample

show abstract

“…Это объясняется большей гидратационной способностью сывороточного белка по сравнению с яичным белком. Максимальное значение пенообразующая способность смеси белков наблюдается в соотношении комбинированной белковой смеси к воде 1:7 при 2-3 минуты взбивания [8,[9][10][11][12][13][14][15][16][17][18][19][20]. На основании полученных данных были разработаны рекомендации по восстановлению сухого сывороточного белка для сбивных конфетных масс.…”

Section: результаты и обсуждениеunclassified

Research of functional and technological properties of whey protein concentrate in technologies of whipped candy masses

Калиновская

Богодист

2021

Vestn. Voronež. gos. univ. inž. tehnol.

View full text Add to dashboard Cite

In the confectionery industry, egg whites are most often used as foaming agents. Other foaming agents, such as soy proteins, blood albumin, sugar beet extract, soap root extract, licorice root, have not found widespread use, since they do not meet the requirements for organoleptic characteristics. Recently, much attention has been paid by manufacturers to the use of milk proteins. The production of dairy products produces significant amounts of whey, which, despite its high nutritional value, is still underutilized in the food industry. The article is devoted to the study of the functional and technological properties of whey proteins, combined mixtures of whey protein concentrate and egg white. Theoretical information on the functional and technological properties of proteins is presented. The technological factors affecting foaming and foam stability are considered. When performing the research, the generally accepted and special research methods were used. The foaming capacity and stability of the protein foam were determined by the Rauch method. Surface tension was measured by the stalagmometric method. Determination of the structure and dispersion of protein foams was carried out using an electron microscope. The functional and technological properties of whey protein concentrate have been investigated. It was found that when whey proteins were used, the whipped masses had stable stability, which was provided by the increased ability of proteins to hydration, surface activity, the type of intermolecular interactions, as well as an increased denaturation temperature and the ability to form gels. Thus, the totality of the studies carried out shows the feasibility of further study and use of whey proteins when creating a new assortment of whipped candy masses.

show abstract

Estimation of Oxidative Stability of the Lipid Complex of Creamy-Shaken Candies With Chia Seeds at Storage

Cited by 3 publications

References 10 publications

Study of the effect of chia seeds (Salvia Hispanica L.) on structural-mechanical characteristics of a cream-blown paste for candies

Study of the effect of chia seeds (Salvia Hispanica L.) on structural-mechanical characteristics of a cream-blown paste for candies

Substantiating the technology of cream-whipped candy masses with the addition of berry and fruit paste

Research of functional and technological properties of whey protein concentrate in technologies of whipped candy masses

Contact Info

Product

Resources

About