tatpipТехника и технология пищевых производствFood Processing: Techniques and Technology2074-94142313-1748Кемеровский государственный университет10.21603/2074-9414-2024-3-2518QHPVCOtatpip-149Research ArticleСтатьиПрименение методики среднеинтегральной оценки водоудерживающей способности сахаросодержащих продуктов в кондитерском производствеAverage Integral Assessment of Water Binding Capacity in Sugar-Containing Confectionery Productshttps://orcid.org/0009-0007-9611-5142АраповВ. М.ArapovV. M.

Воронеж

Vladimir M. Arapov.

Voronezh

https://orcid.org/0000-0001-5959-6652ПлотниковаИ. В.PlotnikovaI. V.

Воронеж

Inessa V. Plotnikova.

Voronezh

plotnikova_2506@mail.ruhttps://orcid.org/0000-0001-6597-2327КазарцевД. А.KazartsevD. A.

Москва

Dmitry A. Kazartsev.

Moscow

https://orcid.org/0000-0002-8817-1466ПолянскийК. К.PolanskyK. K.

Воронеж

Konstantin K. Polansky.

Voronezh

https://orcid.org/0000-0002-7201-8387МагомедовГ. О.MagomedovG. O.

Воронеж

Gazibeg O. Magomedov.

Voronezh

https://orcid.org/0000-0003-2678-2613КопыловМ. В.KopylovM. V.

Воронеж

Maxim V. Kopylov.

Voronezh

https://orcid.org/0000-0001-6707-8337ПлотниковВ. Е.PlotnikovV. E.

Воронеж

Viktor E. Plotnikov.

Voronezh

Воронежский государственный университет инженерных технологийРоссияVoronezh State University of Engineering TechnologiesRussian FederationМосковский государственный университет технологий и управления им. К.Г. Разумовского (Первый казачий университет)РоссияK.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University)Russian FederationВоронежский филиал Российского экономического университета им. Г.В. ПлехановаРоссияPlekhanov Russian University of Economics, Voronezh BranchRussian Federation202421082026543436451Copyright © Арапов В.М., Плотникова И.В., Казарцев Д.А., Полянский К.К., Магомедов Г.О., Копылов М.В., Плотников В.Е., 20262026Арапов В.М., Плотникова И.В., Казарцев Д.А., Полянский К.К., Магомедов Г.О., Копылов М.В., Плотников В.Е.Arapov V.M., Plotnikova I.V., Kazartsev D.A., Polansky K.K., Magomedov G.O., Kopylov M.V., Plotnikov V.E.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fptt.ru/jour/article/view/149

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 – ωоб(U1, U2), тем выше влагосвязывающая способность продукта. Чем ниже величина показателя ωоб(U1, U2), тем выше показатель активности воды – Аw. В сахарном сиропе (Аw = 0,830, ωоб(U1, U2) = 13), сахаро-паточном сиропе (Аw = 0,701, ωоб (U1, U2) = 14,5), патоке низкоосахаренной (Аw = 0,745, ωоб(U1, U2) = 16,5), патоке карамельной кислотной (Аw = 0,727, ωоб (U1, U2) = 27,5), изомальтном сиропе (Аw = 0,623, ωоб (U1, U2) = 44,5), патоке высокоосахаренной (Аw = 0,680, ωоб(U1, U2) = 46), глюкозном сиропе (Аw = 0,548, ωоб(U1, U2) = 48,5), глюкозно-фруктозном сиропе (Аw = 0,583, ωоб(U1, U2) = 53), фруктозном сиропе (Аw = 0,499, ωоб(U1, U2) = 61,5). Значения показателя ωоб(U1, U2) 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 ωоб(U1, U2) = 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 ωоб(U1, U2) = 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 ωtotal(U1, U2) increased the water retention capacity. A lower value of ωtotal(U1, U2) correlated with a higher water activity Аw. In sugar syrup, Аw was 0.830 a ωtotal(U1, U2) = 13; in sugar+molasse syrup, Аw was 0.701 at ωtotal(U1, U2) =14.5; in low-sugar molasse, Аw was 0.745 at ωtotal(U1, U2) = 16.5; in caramel acid molasse, Аw equaled 0.727 at ωtotal(U1, U2) = 27.5; in isomalt syrup, Аw was 0.623 at (U1, U2) = 44.5; in high-sugar molasse, Аw was 0.680 at ωtotal(U1, U2) = 46; in glucose syrup, Аw reached 0.548 at ωtotal(U1, U2) = 48.5; in glucose+fructose syrup, Аw was 0.583 at ωtotal(U1, U2) = 53; in fructose syrup, Аw was 0.499 at ωtotal(U1, U2) = 61.5. The values of ωtotal(U1, U2) 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 ωtotal(U1, U2) 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 ωtotal(U1, U2) 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 производствосахарапатока крахмальнаявлагосвязывающая способностьактивность водыSugarstarch molassemoisture binding capacitywater activityconfectionery productionВыражаем благодарность руководству центра коллективного пользования «Контроль и управление энергоэффективных проектов» ФГБОУ ВО «Воронежский государственный университет инженерных технологий» за представленную возможность проведения исследований на лабораторной сушильной установке – термогравиметрическом инфракрасном влагомере марки FD-610.The authors express their gratitude to the management of the Core Facility Center for Monitoring and Management of Energy Efficient Projects, Voronezh State University of Engineering Technologies, for the opportunity to use the FD-610 thermogravimetric infrared moisture meter.ReferencesKondratiev NB, Rudenko OS, Osipov MV, Bazhenova AE. Forecasting the shelf life of confectionery products under accelerated storage conditions: scoping review. 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The authors declare that there are no conflicts of interest present.