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Bibliographic record number: 515654

Journal

Authors: Komes, Draženka; Horžić, Dunja; Belščak-Cvitanović, Ana
Title: Food polymers as gelatine replacers in confectionary industry
Source: Proceedings of the 11th International Congress on Engineering and Food / Taoukis, Petros S. ; Stoforos, Nikolaos G. ; Karanthanos, Vaios T. ; Saravacos, George D. (ed). - Atena : Cosmosware , 2011. .
Meeting: 11th International Congress on Engineering and Food "Food Process Engineering in a Changing World"
Location and date: Atena, Grčka, 22-26.05.2011
Keywords: Gelatine; Toffees; Carrageenan; Gluten; Maltodextrin
Abstract:
Gelatine is a widely used ingredient in food industry, for its numerous technologically important properties (gel formation, texturizing, thickening, water binding, emulsion formation and stabilization, protective colloid function, foam formation and stabilization, film formation, adhesion/cohesion). It is primarily used in desserts, fruit gummies, marshmallows, nougat, pastilles, caramels, yogurts, milk desserts, sandwich spreads, meat, sausages, broths and canned meats. Since gelatine is a hydrolyzed form of collagen which is a protein of an animal (pork or bovine) origin, large groups of consumers try to avoid it due to the health concerns, religious and other reasons. Also, increasing prices of gelatine raise an interest in possible gelatine replacers. Therefore, the aim of this study was to investigate implementation of three different polymeric compounds (maltodextrin, gluten and carrageenan) as a gelatine replacement in toffees, while maintaining desirable sensory properties such as consistency, chewability and plasticity. Manufacturing conditions and recipes were set and tested in laboratory scale and then transferred to pilot scale. Test samples were produced with mixture of maltodextrin and gluten as well carrageenan. Maltodextrin and gluten sample was also tested for a different pulling time (5, 10, 15 min). Test samples were compared to the standard gelatine containing product in terms of chemical (water, fat, acid and protein content) and sensory analyses. Results of conducted analyses showed slight difference in water, fat, acid and protein content between test samples and standard gelatine containing product. Results of the sensory analysis showed that carrageenan test sample had major flaws, such as unacceptable taste and smell, as well as poor consistency and general appearance. Sensory quality of maltodextrin-gluten test samples had acceptable quality when compared to the standard gelatine containing sample, which was of a superior quality. Although gelatine replacers offer numerous advantages in food product development, this study shows that various compounds exhibit different properties during development of more demanding products, such as confectionary. Carrageenan proved to be impropriate replacement for gelatine in plastic-elastic caramels. Gluten and maltodextrin show a good potential as a gelatine replacers, but further studies are needed.
Type of meeting: Poster
Type of presentation in a journal: Full-text (1500 words and more)
Type of peer-review: International peer-review
Project / theme: 058-0000000-3470
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: abelscak@pbf.hr (abelscak@pbf.hr), 9. Lip. 2011. u 14:58 sati



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