Average Integral Assessment of Water Binding Capacity in Sugar-Containing Confectionery Products

Vladimir Arapov; Inessa Plotnikova; Dmitry Kazartsev; Konstantin Polansky; Gazibeg Magomedov; Maxim Kopylov; Viktor Plotnikov

doi:doi:10.21603/2074-9414-2024-3-2518

UDC 66

Average Integral Assessment of Water Binding Capacity in Sugar-Containing Confectionery Products

Published в Food Processing: Techniques and Technology · Volume 54, Issue 3, 2024 · Pages 436–451 · Rubrics: ORIGINAL ARTICLE

DOI 10.21603/2074-9414-2024-3-2518

Received: 09.01.2024 Accepted: 07.05.2024 Published: 02.10.2024 Language of publication: RUS

Authors

Vladimir Arapov ¹ iD · Inessa Plotnikova ² iD · Dmitry Kazartsev ³ iD · Konstantin Polansky ⁴ iD · Gazibeg Magomedov ⁵ iD · Maxim Kopylov ⁶ iD · Viktor Plotnikov ⁷ iD

1 Voronezh State University of Engineering Technologies
Voronezh, Russian Federation

2 Voronezh State University of Engineering Technologies
Voronezh, Russian Federation

3 K.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University)
Moscow, Russian Federation

4 Plekhanov Russian University of Economics, Voronezh Branch
Voronezh, Russian Federation

5 Voronezh State University of Engineering Technologies
Voronezh, Russian Federation

6 Voronezh State University of Engineering Technologies
Voronezh, Russian Federation

7 Voronezh State University of Engineering Technologies
Voronezh, Russian Federation

ABSTRACT

Confectionary products must retain their freshness during the entire shelf-life period, and this quality should be considered at the stage of formulation design. As a result, moisture binding capacity of food products is an important research area. This research featured the average integral moisture binding capacity of sugar-containing materials to be used in confectionery products. The research featured two groups of products. The first included thick syrups of sugar, molasse, glucose, fructose, glucose+fructose, and isomalt with a moisture content of 17.2-19.8%. The second included starch hydrolysates, i.e., various starch molasses and glucose+fructose syrup with a humidity of 17.0-22.4%. To assess the water binding capacity, the authors appealed to the method developed by Prof. V.M. Arapov. A higher total relative equivalent of free water ω_total (U_1,U_2 ) increased the water retention capacity. A lower value of ω_total (U_1,U_2 ) correlated with a higher water activity Aw. In sugar syrup, Aw was 0.830 at ω_total (U_1,U_2 )=13; in sugar+molasse syrup, Aw was 0.701 at ω_total (U_1,U_2 ) =14.5; in low-sugar molasse, Aw was 0.745 at ω_total (U_1,U_2 )=16.5; in caramel acid molasse, Aw equaled 0.727 at ω_total (U_1,U_2 )=27.5; in isomalt syrup, Aw was 0.623 at ω_total (U_1,U_2 )=44.5; in high-sugar molasse, Aw was 0.680 at ω_total (U_1,U_2 )=46; in glucose syrup, Aw reached 0.548 at ω_total (U_1,U_2 )=48.5; in glucose+fructose syrup, Aw was 0.583 at ω_total (U_1,U_2 )=53; in fructose syrup, Aw was 0.499 at ω_total (U_1,U_2 )=61.5. The values of ω_total (U_1,U_2 ) of fructose syrup were 4.7...1.2 times higher than in other products. Prof. V.M. Arapov’s method rendered both qualitative and quantitative analysis of moisture in a food product. Sugar, sugar+molasse, and low-sugar molasse syrups with ω_total (U_1,U_2 ) as low as 16.5…13 had the best results in protecting confectionery products from water absorption. Fructose, glucose+fructose, glucose, and high-sugar molasse syrups with the value of ω_total (U_1,U_2 ) as high as 61.5…46 could prolong the shelf-life of the finished product. The method demonstrated a good industrial and commercial potential.

KEYWORDS

Sugar starch molasse moisture binding capacity water activity confectionery production

Information Text

Authors:

1. Voronezh State University of Engineering Technologies

Voronezh, Russian Federation

2. Voronezh State University of Engineering Technologies

Voronezh, Russian Federation

3. K.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University)

Moscow, Russian Federation

4. Plekhanov Russian University of Economics, Voronezh Branch

Voronezh, Russian Federation

5. Voronezh State University of Engineering Technologies

Voronezh, Russian Federation

6. Voronezh State University of Engineering Technologies

Voronezh, Russian Federation

7. Voronezh State University of Engineering Technologies

Voronezh, Russian Federation

Type:

Article

Pages:

from 436 to 451

Status:

Published

Subject area:

UDC 66

Language:

Russian, English

Keywords:

Sugar, starch molasse, moisture binding capacity, water activity, confectionery production

Text

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