Dissertation is devoted to solving the problem of providing ofUkraine with confectionery products with reduced sugar, fat content and energy value.
In connection with this, the scientific and practical concept of improvement of technologies of confectionery products with jelly, foam and emulsion-foam structure is suggested in the dissertation by rationalizing the prescription content of sugar and fat in them and stabilization of their quality by introduction of hydrocolloids (or complexes) and functional- technological bulk fillers.
The purpose of the dissertation is to develop theoretical and practical bases for stabilization of jelly and foam structures of confectionery products with a low content of sugars, emulsion-foam structures with reduced fat content for the production of products with reduced energy value.
For the first time, taking into account the maximum limits of the content of sugars in jelly marmalade (by the sweetness and strength of the jelly), the schemes of its production with reduced levels of saccharose, glucose and fructose on agar polysaccharides and pectins have been improved. The flavor and color range of marmalade has been diversified without the use of dyes by the introduction of various types of fruit and berry puree; the quality indicators of the products have been achieved according to the state standards by optimizing the content of polydestrose, acid and puree. The ways of preventing the crystallization of glucose in marmalade have been determined, and the use of maltose treacle with low glucose content as a part of reducing agents has been substantiated.
For the first time, the possibility of obtaining aggregatively stable foam sys-tems of protein creams for low-sugar cakes by the complex action of sodium alginate and H-pectinhas beensubstantiated;schemes of production of protein creams with a reduced content of saccharose, glucose and fructose have been improved, their pres-cription composition has been optimized. It has been found that it is expedient to put-berry pureeto formulationswith saccharose, which provides necessary pH limits and enriches creams with functional ingredients; to put polydextrose tocreams with glu-cose, and maltodextrinto creams with fructose to increase the content of dry matter.
For the first time, production regimes have been improved and prescription composition of creams made from reduced-fat cream with saccharose, glucose and fructose has been optimized, and the effectiveness of stabilizing the emulsion-foam system by introducing sodium alginate and j-carrageenan has been scientifically proved. It has been proved that the mechanism of obtaining the structure of creams with hydrocolloids differs from the traditional, which changes the nature of the microstructure and the quality of knocking.
The possibility of using sugars with prebiotic properties, lactulose and tagatose inmarmalade formulations, protein creams, cream from whipped cream has been proved. A range of confectionery products for special purpose has been developed. It has been established that the addition of lactulose and tagatose introduces changes in the structural and mechanical indices of both foam and jelly systems.
The direct relationship between solubility of sugars, the kinematic viscosity of their solutions and surface tension within a class of sugars, mono- or disaccharideshas been experimentally confirmed. It has been established that fructose and lactulose, which have the highest solubility index among single-molecular experimental sugars, also have higher density and viscosity of the solution, which enhances surface energy at the interface of the phases and provides a higher surface tension.
It has been established that disaccharides have a pronounced dehydrating effect on egg albumin, limit its swelling and the ability to foam to a greater extent for monosaccharides.
It has been established that in jelly systems with monosaccharides, water is in more active state compared to saccharose and lactulose. This is reflected in the formation of more integral internal structure of the jelly compared to monosaccharides. It has been determined that the jelly-forming of agar polysaccharides and pectins with glucose and fructose is inhibited in comparison with saccharose systems, while formed jelly has less strength and modulus of springiness.
Measures for approval of normative documentation and implementation of the results of developments in production have been completed. It has been proved that the quality of products responds to the requirements of normative documentation; the energy value is reduced by 14.5 ... 28.1% (for marmalade); by 24 ... 29% (for protein cream), by 33 ... 36% (for creams made from whipped cream). Forproductsfor special purpose it isreducedby 17.3 ... 44.8% (for jelly marmalade), by 27 ... 46.9% (for protein cream), by 32 ... 34% (for creams made from whipped cream).
