[The influence of process products of amaranth seeds on the quality of fondant sweets]
2008
Shmalko, N.A. | Krasina, I.B. | Mozgovaya, V.V. | Miroshnichenko, T.V., Kuban State Tecnological Univ., Krasnodar (Russian Federation)
The application of native and thermally treated process products of amaranth seeds (AS) in producing fondant sweets (FS). The studied native product is a coarse whole meal obtained by grinding AS and amaranth seed meal (ASM). The thermally treated products are native products roasted at 130 deg. C, meal produced by grinding AS roasted at 160 and 230 deg. C; meal produced by grinding AS roasted at 160 and 230 deg. C pre-sweated for 24 h before thermal treatment. The products were brought into a sugar syrup after a glucose syrup was added. The sugar-glucose syrup was boiled at 105 deg. C. during tempering (before casting). The addition of NS and NM to a FS-mass at an amount of 5% resulted in increased viscosity and accelerated crystallization. FS had finer texture and were less mawkish compared to the control. The addition of 10% AS and ASM resulted in higher casting temperature to 75 deg. C and appearing a specific flavor and aroma specific to AS. The addition of 15% of AS native products made it impossible to cast FS. The best rheological properties of FS masses and organoleptic characteristics of FS were obtained when AS and ASM were added in amounts of 2.5 and 7.5% instead of granulated sugar. As the content of additives in FS increases, the weight fraction of moisture in the experimental samples grows confirming a supposition of advisability of using this stock material as moisture-retaining agents. The extended storage life of FS by 10-15 days was observed. The best products were those added to the formulas 10% AS and 7.5% ASM.
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