Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 88726 10.21603/2074-9414-2024-3-2518 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Average Integral Assessment of Water Binding Capacity in Sugar-Containing Confectionery Products Применение методики среднеинтегральной оценки водоудерживающей способности сахаросодержащих продуктов в кондитерском производстве https://orcid.org/0009-0007-9611-5142 Арапов Владимир Михайлович Arapov Vladimir M. https://orcid.org/0000-0001-5959-6652 Плотникова Инесса Викторовна Plotnikova Inessa V. plotnikova_2506@mail.ru https://orcid.org/0000-0001-6597-2327 Казарцев Дмитрий Анатольевич Kazartsev Dmitry Anatolyevich kda_79@mail.ru https://orcid.org/0000-0002-8817-1466 Полянский Константин Константинович Polansky Konstantin K. https://orcid.org/0000-0002-7201-8387 Магомедов Газибег Омарович Magomedov Gazibeg O. https://orcid.org/0000-0003-2678-2613 Копылов Максим Васильевич Kopylov Maxim V. https://orcid.org/0000-0001-6707-8337 Плотников Виктор Евгеньевич Plotnikov Viktor E. Воронежский государственный университет инженерных технологий Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation Воронежский государственный университет инженерных технологий Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation Московский государственный университет технологий и управления им. К. Г. Разумовского (Первый казачий университет) Москва Россия K.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University) Moscow Russian Federation Воронежский филиал Российского экономического университета им. Г. В. Плеханова Воронеж Россия Plekhanov Russian University of Economics, Voronezh Branch Voronezh Russian Federation Воронежский государственный университет инженерных технологий Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation Воронежский государственный университет инженерных технологий Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation Воронежский государственный университет инженерных технологий Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation 02 10 2024 02 10 2024 54 3 436 451 09 01 2024 07 05 2024 https://fptt.ru/en/issues/22856/22809/

При разработке пищевых продуктов, в том числе и кондитерских изделий, является важным сохранение их свежести в течение всего срока годности. Поэтому изучение влагосвязывающей способности продуктов является актуальным направлением. Цель работы – исследование среднеинтегральной влагосвязывающей способности сахаросодержащих продуктов для дальнейшего их использования в рецептуре кондитерских изделий. Объекты исследования – высококонцентрированные сиропы (сахарный, сахаро-паточный, глюкозный, фруктозный, глюкозно-фруктозный, изомальтный) с влажностью 17,2–19,8 % и сахаристые гидролизаты крахмала (патока крахмальная различных видов и глюкозно-фруктозный сироп) с влажностью 17,0–22,4 %. Для оценки влагосвязывающей способности веществ применяли методику, разработанную проф. В. М. Араповым. Результаты определения среднеинтегральной прочности связи влаги в продуктах показали, что чем выше общий относительный эквивалент свободной воды – ω_об (U_1,U_2 ), тем выше влагосвязывающая способность продукта. Чем ниже величина показателя ω_об (U_1,U_2 ), тем выше показатель активности воды – Аw. В сахарном сиропе (Аw=0,830, ω_об (U_1,U_2 )=13), сахаро-паточном сиропе (Аw =0,701, ω_об (U_1,U_2 ) =14,5), патоке низкоосахаренной (Аw=0,745, ω_об (U_1,U_2 )=16,5), патоке карамельной кислотной (Аw=0,727, ω_об (U_1,U_2 )=27,5), изомальтном сиропе (Аw = 0,623, ω_об (U_1,U_2 )=44,5), патоке высокоосахаренной (Аw=0,680, ω_об (U_1,U_2 )=46), глюкозном сиропе (Аw=0,548, ω_об (U_1,U_2 )=48,5), глюкозно-фруктозном сиропе (Аw=0,583, ω_об (U_1,U_2 )=53), фруктозном сиропе (Аw=0,499, ω_об (U_1,U_2 )=61,5). Значения показателя ω_об (U_1,U_2 ) фруктозного сиропа в 4,7…1,2 раза выше, чем в остальных продуктах. Методика, предложенная проф. В. М. Араповым, позволяет не только качественно, но и количественно оценить состояние влаги в пищевом продукте. Для предотвращения процесса намокания кондитерских изделий лучше использовать сахарный и/или сахаро-паточный сироп, и/или низкоосахаренную патоку с низким значением показателя ω_об (U_1,U_2 )=16,5…13. Для продления свежести изделий в рецептуру можно добавлять фруктозный и/или глюкозно-фруктозный, и/или глюкозный сироп, и/или патоку высокоосахаренную с высоким значением показателя ω_об (U_1,U_2 )=61,5…46. Предлагаемый метод может быть использован на предприятиях пищевой промышленности.

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.

 Кондитерское производство сахара патока крахмальная влагосвязывающая способность активность воды Sugar starch molasse moisture binding capacity water activity confectionery production

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