Исследование Процесса Влагопереноса В Сырцовых Пряниках С Фруктовой Начинкой, Изготовленных С Использованием Различных Видов Модифицированного Крахмала

Кондратьев, Николай Борисович; Казанцев, Егор Валерьевич; Osipov, Maxim; Петрова, Наталья Александровна; Руденко, О. С.

doi:10.36107/spfp.2019.187

Cited by 5 publications

(1 citation statement)

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“…Рассмотрены факторы, влияющие на скорость влагопереноса, для кондитерских изделий с низкой (менее 10 %) и промежуточной влажностью (от 10 до 20 %). Также рассмотрены вопросы влияния влагоудерживающих добавок и рецептурных компонентов с влагоудерживающими свойствами на сохранность качественных показателей мучных кондитерских изделий в различной упаковке [32][33][34][35][36][37].…”

Section: Introductionunclassified

Effect of Biodegradable and Polypropylene Film Packaging on the Safety Profile of Jelly Marmalade

Pesterev

Руденко

Кондратьев

et al. 2020

Food Processing: Techniques and Technology

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Introduction. Waste management and poorly degradable polymer packaging are one of the main environmental issues. Biodegradable materials based on a composition of native and modified starches can solve the problem of polymer waste in food packaging. They are environmentally friendly and harmless during decomposition. However, the barrier properties of biodegradable films still remain understudied. Study objects and methods. The research featured the safety profile of gelatinous confectionery products during storage in biodegradable and polypropylene films. It focused on moisture transfer and microbiota growth in glazed jelly marmalade. The first sample was wrapped in oriented polypropylene film (40 microns), while the other sample was packaged in a biodegradable film (50 microns). A set of experiments was conducted to measure the mass fraction of moisture, water activity, fatty acid composition of the fat fraction of the glaze, active acidity, microbiological parameters, and lipase activity during storage. Results and discussion. The activity of water during storage remained the same. The specific rate of moisture transfer for the polypropylene film sample was approximately 1.4 times higher than for the biodegradable sample. It equaled 1.16×10–6 g/m2·s for the polypropylene film sample and 0.83×10–6 g/m2·s for the biodegradable sample. The dynamics of growth of QMAFAnM, mold, and yeast was the same in both samples; it did not exceed the regulated indicators of microbiological safety after 12 weeks of storage. The lipase activity of the glazed marmalade samples packed in the polymer film did not increase during storage. Replacing the polypropylene film with a biodegradable film did not significantly affect the safety profile of confectionery products. Conclusion. Research results confirmed the possibility of using a biodegradable film for packaging confectionery products.

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Section: Introductionunclassified

Effect of Biodegradable and Polypropylene Film Packaging on the Safety Profile of Jelly Marmalade

Pesterev

Руденко

Кондратьев

et al. 2020

Food Processing: Techniques and Technology

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Justifying the use of structure-forming agents to increase storability of confectionery products with the foamy structure

Kondratev,

Rudenko,

Kazantsev

et al. 2023

Food systems

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Confectionery products with the foamy structure such as pastila and zefir (Russian marshmallow-like confectioneries) are in demand among various consumer groups. The expansion of the range and sales markets requires ensuring quality of such products during their transportation, storage, as well as increasing their shelf life. The patterns of change in quality indicators allow establishing additional requirements for them to improve storability of such products. Moisture transfer processes are predominant during storage of confectionery products with the foamy structure and define their hardening or moistening. Therefore, it is necessary to evaluate the influence of various factors on quality indicators during storage of zefir. Studies have been carried out to determine the influence of various structure-forming agents, such as agar, pectin, gelatin, on the direction and rate of moisture transfer processes during storage of zefir samples. The possibility of using the method of infrared spectroscopy for assessing quality of structure-forming agents during incoming inspection is shown. The mass fraction of moisture in zefir made using agar decreased by 3.5% after 10 weeks of storage at a temperature of 18°C. During this period, the mass fraction of moisture in zefir made using pectin as a structure-forming agent decreased by 2.5%, while in zefir prepared on the basis of gelatin, the mass fraction of moisture decreased only by 1.2%. Thus, the addition of gelatin makes it possible to reduce the rate of moisture transfer by approximately 2–3 times. The low moisture transfer rate of zefir is due to the water-holding properties of the protein structure of gelatin. Diffusion coefficients were calculated to predict the rate of moisture transfer processes in zefir samples made using various structure-forming agents and stored at different temperatures. The lowest diffusion coefficient was determined in zefir made with the addition of pectin, while the highest diffusion coefficient was in the sample based on gelatin. However, zefir made from gelatin had the lowest actual moisture transfer rate, since the gradient of the water activity was minimal (7.6%). With an increase in the storage temperature of zefir made with the addition of various structure-forming agents from 18°C to 28°C, the rate of moisture transfer increased. In zefir produced on the basis of agar, this indicator increased by 2.7 times, in the sample from pectin by 3.0 times; in zefir based on gelatin by only 1.5 times. The results obtained make it possible to predict the risks of changes in zefir quality during storage.

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Effects of triticale flour on the quality of honey cookies

Кандроков¹

2023

Foods and Raw Materials

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Flour confectionery products are highly popular in Russia, especially honey cookies (pryanik). In order to increase their nutritional value, wheat flour can be replaced by triticale flour rich in essential amino acids and minerals. This study aimed to determine the effects of triticale flour on the quality of honey cookies. The control cookie sample was made from premium wheat flour, while the test samples were made from mixtures of wheat and triticale flours in various ratios (10–90%), as well as from 100% triticale flour of grade T-80. Standard methods were applied to determine the cookies’ sensory and physicochemical characteristics, as well as their nutritional value and contents of minerals, vitamins, and amino acids. All the samples with triticale flour showed good sensory characteristics. Adding up to 30% of triticale flour did not change the taste and aroma of honey cookies, whereas larger amounts of triticale flour made them sweeter and more aromatic. The test samples from 100% of triticale flour had higher contents of essential amino acids (arginine, valine, histidine, isoleucine, leucine, lysine, methionine, and threonine) than the control sample from premium wheat flour. The contents of micro- and macroelements also increased with larger amounts of triticale flour in the formulation. While adding triticale flour increased the protein content in the test honey cookies, it had no significant effect on their fat and carbohydrate contents, or the calorie content. The tests showed that 60:40% was the optimal ratio of wheat and triticale flours. Replacing wheat flour with 40% of triticale flour provided the finished product with good sensory properties and high contents of proteins, vitamins, essential amino acids, as well as micro- and macroelements. Thus, triticale flour proved to be a good replacement for wheat flour in the production of honey cookies.

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Исследование Процесса Влагопереноса В Сырцовых Пряниках С Фруктовой Начинкой, Изготовленных С Использованием Различных Видов Модифицированного Крахмала

Cited by 5 publications

References 0 publications

Effect of Biodegradable and Polypropylene Film Packaging on the Safety Profile of Jelly Marmalade

Effect of Biodegradable and Polypropylene Film Packaging on the Safety Profile of Jelly Marmalade

Justifying the use of structure-forming agents to increase storability of confectionery products with the foamy structure

Effects of triticale flour on the quality of honey cookies

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