Influence of microbial polysaccharides on the formation of structure of protein-free and gluten-free flour-based products

Self Cite

A method for manufacturing multicomponent fruit and berry paste based on apples, cranberries, hawthorn with a high content of pectin substances has been improved. A special feature of the technique is the concentration in a rotary film apparatus until a dry matter content of 28... 30 % under a mild mode during 25...50 s provided that the puree is preheated to 50 °C. The limiting shear stress for each type of raw material and the effective viscosity index for the samples of the formulations of the studied pastes have been established. It was found that the best properties are demonstrated by composition with the following formulation ratio of components: apple – 50 %; cranberries – 40 %; hawthorn – 10 %. That makes it possible to obtain pastes with the best chemical composition (the higher content of pectin substances, organic acids, ascorbic acid, etc.). The rational amount of adding 75 % of fruit and berry paste to replace apple puree has been determined and substantiated. That makes it possible to manufacture pastille with a high degree of structure formation, which is confirmed by the viscosity index of 616 Pa∙s, compared with control – 354 Pa∙s. A decrease in the mass fraction of dry substances by 5.0 %, an increase in acidity and reducing substances are ensured, which meets the requirements set by regulatory documents. This amount of paste provides for excellent organoleptic properties, i.e. it gives the products an even red color, pleasant taste, and smell. The developed technology expands the range of "healthy food" by partially replacing raw materials with a low content of physiologically functional components with a multicomponent composition, as well as provides for an increase in the pastille nutritional value. The use of sparing modes of concentration makes it possible to intensify the process of manufacturing a multicomponent paste, which indicates energy and resource-saving technology

Section: Discussion Of Results Of Manufacturing a Multicomponent Fruit And Berry Paste Its Quality Indicators And Pastille With Its Applisupporting

confidence: 91%

Improving pastille manufacturing technology using the developed multicomponent fruit and berry paste

Kasabova

Zagorulko

Zahorulko

et al. 2021

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“…Experimental dosages of MPS were selected on the basis of results from previous studies into the structural-mechanical [30], organoleptic, and physical and chemical properties of protein-free bread and muffin dough based on wheat germ meal [31].…”

Section: The Study Objectsmentioning

confidence: 99%

“…The effect of enposan and gelan, in comparison with xanthan, on the processes of structure formation in protein-free bread on corn starch and in gluten-free muffins based on wheat germ meal was studied in [30,31]. It is shown that the use of all MPS in the protein-free dough system in the amount of 0.3 % by weight of starch allows obtaining dough and bread with the necessary structural and mechanical parameters.…”

Section: Introductionmentioning

confidence: 99%

Effect of microbial polysaccharides on the quality indicators of protein-free and gluten-free products during storage

Самохвалова

Kucheruk

Kasabova

et al. 2021

Self Cite

This paper reports a study into the effect of the microbial polysaccharides (MPS) xampan, enposan, and gelan on quality indicators during the storage of protein-free bread and gluten-free muffins. Microbial polysaccharides such as xampan, enposan, and gelan are effective structure-forming agents in gluten-free products. These hydrocolloids not only participate in the formation of the structure of dough and finished products but also affect the staling processes in gluten-free products during storage. The addition of the studied MPS leads to a slowdown in the staling processes of protein-free bread based on corn starch, as well as muffins based on wheat germ meal, during storage. It was found that in 24 hours of storage, the protein-free bread demonstrates a decrease in the moisture loss and crumbling index, as well as an increase in compressibility indicator, compared with control samples. It was also determined that gluten-free muffins with the addition of MPS lose moisture more slowly over 7 days of storage; they have lower crumbling and compressibility indices compared to the control. This is due to the high hydrophilic properties of the studied microbial polysaccharides, which can bind a significant amount of water and retain it during the storage of products. In addition, microbial hydrocolloids can envelop the gelatinized starch grains with a thin film, thereby helping inhibit the process of starch retrogradation. The samples of bread and muffins containing MPS almost did not change their appearance, color, taste, and smell during the studied shelf life, while the crumb of the examined samples demonstrated better elasticity and less crumbling. All studied MPS exhibit the same nature of the effect on the quality indicators of products during storage with xampan exerting the greatest effect and gelan ‒ the least

“…This may be due to a small number of studies aimed at determining the possibility of blending various fruit and vegetable raw materials, the structural, mechanical, and organoleptic properties received. In [12], researchers investigated the effects of the microbial polysaccharides xanthan, enposan, and gelan on the formation of gluten-free muffins structure. This ensured the forecast of the existing structure of the finished product by replacing the formulation components of the cupcake, which ensured the formation of the necessary structure of the dough without gluten.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Improving marshmallow production technology by adding the fruit and vegetable paste obtained by low-temperature concentration

Бондар

Соломон

Fedak³

et al. 2021

A formulation composition and a low-temperature technique have been devised for concentrating fruit and vegetable puree with the following component content: 20 % apple; 20 % pumpkin; 15 % beets; 15 % cranberries; 15 % hawthorn. The puree is concentrated in a rotary evaporator to a solids content of 50 % at a temperature of 50...56 °C under vacuum. The processing time was reduced to 1...2 min, which is several times less compared to conventional single-case pump vacuum evaporators (60...90 mins). Reducing the temperature influence of concentrating contributes to an increase in the organoleptic and physicochemical parameters of the resulting paste. To determine the effect of the contribution of each component to the structure of the paste, the structural and mechanical properties of the puree from each raw material and concentrated semi-finished products were investigated. The devised paste has an increased strength of the structure with a dynamic viscosity value of 394 Pa⋅s, which is 2.5 times more than that in the control sample. The devised blended fruit and vegetable paste has an increased content of physiologically functional ingredients and good organoleptic parameters, unlike control (apple paste). It was established that the partial replacement of apple puree in the formulation composition of marshmallow with 75 % of the devised multicomponent fruit and vegetable paste gives the product original properties. The dynamic viscosity value of the marshmallow in which 75 % of apple puree was replaced with the devised paste has increased, compared to the control sample (marshmallow without additives), from 408 Pa⋅s to 908 Pa⋅s. The color of the marshmallow mass where 75 % of apple puree were replaced is bright pink with a wavelength of 596.7 nm and a brightness of 62.3 %. The data reported here make it possible to improve the quality of original marshmallow products when adding fruit and vegetable semi-finished products whereby an increase in functional properties is provided