Study on foaming, rheological and thermal properties of gelatin-free marshmallow

Mardani, Marieh; Yeganehzad, Samira; Ptichkina, N.M.; Kodatsky, Yury; Kliukina, Oksana; Nepovinnykh, N.V.; Naji‐Tabasi, Sara

doi:10.1016/j.foodhyd.2019.02.033

Cited by 48 publications

(31 citation statements)

References 34 publications

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“…In [9], the need to determine the structural and mechanical properties of the resulting fruit and vegetable paste-like semi-finished products, as well as confectionery based on them, is noted. Since their accounting allows to determine the effect of plant materials on the structure of the products.…”

Section: Literaturereviewandproblemstatementmentioning

confidence: 99%

Improvement of zefir production by addition of the developed blended fruit and vegetable pasteinto its recipe

Zahorulko

Zagorulko

Kasabova

et al. 2020

EEJET

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Розроблено спосiб виробництва плодоовочевого пастоподiбного напiвфабрикату на основi яблука сорту Антонiвка, гарбуза сорту мускатна Перлина та буряку сорту Бона. Спосiб вiдрiзняється проведенням концентрування в щадних температурних режимах (50…55 °C) у роторному плiвковому апаратi до вмiсту 45 % сухих речовин протягом 1,25…2,0 хв. Встановлено структурно-механiчнi характеристики пюре компонентiв сировини i купажованих концентрованих паст за розробленим способом. Пiдтверджено змiцнення структури розробленої плодоовочевої пасти, оскiльки її максимальна динамiчна в'язкiсть складає 283 Па•с, що в 1,9 рази бiльше в порiвняннi з контролем (яблучною пастою). Це дозволило видiлити рацiональну композицiю для проведення подальших дослiджень з вмiстом компонентiв у пастi: яблука -60 %; гарбуз -20 %; буряк -20 % (композицiя 1). Вона в порiвняннi з контролем має пiдвищений вмiст фiзiологiчно-функцiональних iнгредiєнтiв та володiє гарними органолептичними властивостями. Пiдтверджено доцiльнiсть використання у рецептурному складi зефiру розробленої плодоовочевої пасти (композицiя 1) у кiлькостi 75 % замiни яблучного пюре. Обраний зразок зефiру вiдрiзняється оригiнальними органолептичними властивостями. При цьому забезпечується зростання ефективної в'язкостi (η еф , Па•с) зефiру з замiною 75 % яблучного пюре купажованою пастою в порiвняннi контролем (зефiр без домiшок) з 391 до 782. Також спостерiгається змiцнення пластичної мiцностi (P k ) в залежностi вiд тривалостi: 75 % -54,2 кПа (контрольний зразок -47 кПа), що в цiлому є позитивним явищем з технологiчної точки зору. Це дозволить забезпечити споживачiв продуктами харчування з фiзiологiчно-функцiональними iнгредiєнтами природного походження за умов частковоїабо повної замiни окремої сировини на купажовану плодоовочеву композицiю, що забезпечить пiдвищення їх функцiональної дiїКлючовi слова: плодоовочева паста, купажування,структурно-механiчнi властивостi,фiзiологiчно-функцiональнi iнгредiєнти, пiноподiбна маса, структуроутворення

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Section: Literaturereviewandproblemstatementmentioning

confidence: 99%

Improvement of zefir production by addition of the developed blended fruit and vegetable pasteinto its recipe

Zahorulko

Zagorulko

Kasabova

et al. 2020

EEJET

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“…Analysis of the literature showed differences between the obtained experimental data and data provided in the literature, for example in the works [8,9,14]. These differences are caused by the different medium types with the addition of xanthan gum and guar gum (e.g., aqueous solutions, doughs, two-phase model systems, foams) and methods of their preparation (in vessels or by continuous methods).…”

Section: Resultsmentioning

confidence: 96%

The impact of addition of xanthan gum and guar gum on rheological properties of foams produced by continuous method

Kabziński¹,

Neupauer

Nowak³

et al. 2019

Polimery

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The paper presents the effect of the addition of hydrocolloids-xanthan gum and guar gum-on the rheological properties of ovoalbumin-based food foams, produced by continuous method. The foaming was carried out in a column apparatus with additional aeration equipped with a paddle stirrer. In order to determine the rheological parameters, a hysteresis loop test was carried out. The results of the study were described using the Ostwald-de Waele equation. The effect of the addition of hydrocolloid on the rheological properties of the obtained foams was characterized, and the synergistic effects between the hydrocolloids used were described.

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“…One of the options to overcome these difficulties is the introduction of innovative practical solutions for the production of high-quality products and the introduction of organic blended concentrates of a high degree of preparation, in particular in powder form, into their formulation [11]. This approach is used in [12] indicating the need to determine the structural and mechanical properties of blends for rational heat and mass transfer processes using secondary energy for technological purposes. In [13], the fer process, in particular drying, is the energy and metal consumption of equipment, associated with the use of a high-temperature heat-transfer steam, the complexity of application and removal of pasty semi-finished products.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of a thermal-radiation single-drum roll dryer for concentrated food stuff

Cherevko¹,

Mikhaylov²,

Zahorulko³

et al. 2021

EEJET

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The design of a thermal-radiation single-drum roll dryer with a combined method of heat supply, application and cutting of the dried layer of raw materials was developed. The dryer allows obtaining a powder fraction of a semi-finished product with a solids content of 3...5 %. Such a design solution will make it possible to obtain a high-quality semi-finished product due to low-temperature drying. The effective viscosity of the studied pastes produced by blending apple, sea buckthorn, black chokeberry, beet and pumpkin purees was determined. Adding different percentages of raw materials to apple paste increases the effective viscosity by 9...18 %. According to the results of the organoleptic evaluation, the sample with the following composition turned out to be the best: apple – 30 %, sea buckthorn – 20 %, black chokeberry – 15 %, beet – 15 % and pumpkin – 20 %. The drying time of the blended paste with a solids content of 45 % at a temperature of 65 °C and different layer thicknesses of application to the working surface (8, 6 and 4 mm) is 75, 60 and 56 min, respectively. All the samples of pastes have a reddish-purple color with a wavelength of 610.5...614.5 nm and a tone purity of 66.5...78.8 %. The wavelength of the dried fraction is 495...615.3 nm with a tone purity of 34.3...34.8 %, from bluish-red to bluish-purple. The brightness of the samples after drying decreases within 3...4 %. The obtained color change values and drying time of the samples confirm the possibility of using the improved dryer to obtain high-quality vegetable semi-finished products of the dried fraction. The experimental data will be useful in design calculations and testing of the developed dryer in order to obtain its maximum efficiency

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Study on foaming, rheological and thermal properties of gelatin-free marshmallow

Cited by 48 publications

References 34 publications

Improvement of zefir production by addition of the developed blended fruit and vegetable pasteinto its recipe

Improvement of zefir production by addition of the developed blended fruit and vegetable pasteinto its recipe

The impact of addition of xanthan gum and guar gum on rheological properties of foams produced by continuous method

Development of a thermal-radiation single-drum roll dryer for concentrated food stuff

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