Extension of storage life of fondant sweets | Продление сроков хранения помадных конфет
2009
Khasanova, S.D. | Skobelskaya, Z.G., Moscow State Univ. of Food Production (Russian Federation)
Developed is technology of a fondant comprising a water-fixing component – amaranth cake (AC) which is a product of seed processing for producing oil by the critical extraction method. AC while preparing to be incorporated into the fondant was thermally treated in the infrared spectrum under regimes allowing to preserve its useful native properties and to improve organoleptic parameters and grinded into a cream-colored powder with nut flavor and smell having the size of particles not exceeding 20 micron. In laboratories fondant frames were prepared with different content of AC (2-5%), wrapped with subfoil, foil and a cover and put for storage for 45 days at room temperature and relative air humidity of at least 75%. Studied were the process of moisture desorption under storage of samples, relationships between slope angle values of moisture desorption curves and the content of AC in syrups, fraction composition of fondant, the saccharose crystal growth in fondant with different content of AC during storage. It is concluded that AC in fondant greatly slows down the growth of saccharose crystals in fondant production and moisture desorption, allows to achieve more leveled granulometric composition of saccharose crystals in solid fondant phase, redistribution of moisture during preparing fondant and to slow down the crystal growth during storage thereby improving the quality of finished products and extending the storage life by 30%
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