M. V. Osipov, E. V. Kazantsev, N. B. Kondratyev, O. S. Rudenko, M. A. Pesterev
All-Russian Scientific Research Institute of Confectionery Industry – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, ul. Elektrozavodskaya, 20, str. 3, Moskva, 107023, Russian Federation
Abstract. Storage of glazed sweets affects rheological properties of the glaze such as viscosity, yield stress, shear stress, plastic strength, and elastic modulus that is due to a change in its chemical composition. This results in a matte coating or fat bloom on the surface of the product, which reduces its consumer attractiveness. The study aimed to identify change patterns in the strength properties of glazed sweets based on nut raw materials during storage. To assess the rheological properties of the glaze, it was proposed to use the elastic modulus or Young’s modulus. It indicates strength measured by the indenter inserted to a depth of 2 mm. The sweets were stored at temperatures of 18 C and 27 C. In 8 weeks of storage at a temperature of 18 С, the elastic modulus of the glaze of the sweets with a praline-type peanut-based body decreased relative to the original sample by 45%; at 27 С, it decreased by 77.1%, which was associated with a significant increase in the peanut fat migration rate caused by a temperature rise. For praline-type cashew-based sweets, the elastic modulus of the glaze decreased by 32.1% and 76.3%, respectively; for almond-based sweets, it decreased by 28.6% and 74.3%, respectively; for hazelnut-based sweets, it decreased by 32.4% and 57.9%, respectively. An increase in storage temperature led to a decrease in the strength of peanut-, cashew-, hazelnut-, and almond-based sweets by 1.7–2.6 times. At the same time, their organoleptic parameters deteriorated, most dramatically at a storage temperature of 27 C. This should be taken into account when predicting the change in the quality of glazed sweets using Young’s modulus.
Keywords: model samples; raw nuts; glaze; fat migration; storage; strength; fat bloom.
Author Details: M. V. Osipov, Cand. Sc. (Tech.), acting director (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.), E. V. Kazantsev, research fellow; N. B. Kondratyev, D. Sc. (Tech.), chief research fellow; O. S. Rudenko, Cand. Sc. (Tech.), deputy director; M. A. Pesterev, junior research fellow.
For citation: Osipov MV, Kazantsev EV, Kondratyev NB, et al. [Rheological properties of glazed sweets during storage] Dostizheniya nauki i tekhniki APK. 2021;35(10):78-82. Russian. doi: 10.53859/02352451_2021_35_10_78.