Advanced Materials & Technologies. No. 2, 2016 43

AM&T

DOI: 10.17277/amt.2016.02.pp.043-047

The Study of Structure Formation Processes in the Confectionery Mass

P.M. Smolikhina, E.I. Muratova, S.I. Dvoretsky*

Department of Technologies and Equipment for Food and Chemical Production, Tambov State Technical University, 106, Sovetskaya St., Tambov, Russian Federation

* Corresponding author. Tel.: + 7 (4752) 63 94 42. E-mail: topt@topt.tstu.ru

Abstract

The article is devoted to the complex study of the rheological properties of raw materials, semi-finished and finished products to support optimal modes of production and to manufacture products with specified structural-mechanical characteristics. It was found that the nature of changes in the plastic strength of semi-finished products depends on the modes of tempering and the influence of plant additives on the process of structure formation. The authors also analyze the effect of phytonutrients and vegetable powders on the strength of adhesive contacts between the layers of candy mass in forming multilayered confectionery products. The simulation results of determining the optimal ratio of recipe ingredients, which provide specified structural-mechanical characteristics of the jelly bodies, are presented.

According to the research results, the effect of dosing and dispersion of phytonutrients and vegetable powders on candy mass viscosity at different temperatures and strain rates allowed to develop recommendations for selecting modes of thermo-mechanical processing of fondant and jelly masses at the stage of tempering and molding. Keywords

Adhesion; confectionery mass; plastic strength; rheology; structure formation.

© P.M. Smolikhina, E.I. Muratova, S.I. Dvoretsky, 2016

Introduction

Physico-mechanical characteristics are the most important indicators of candy mass properties, where candy mass is a semi-finished product entering further process steps. These characteristics also determine structural and mechanical properties of the finished product. The study of adhesion properties, plastic strength and duration of structure formation process allows to evaluate the possibility of using various additives, technological modes and methods of molding to give the finished products defined properties, stability during transportation and storage.

In recent years domestic and foreign journals have published a number of studies on the rheological behavior of confectionery mass and structure of finished products [1–3].

Constantly expanding the range of products as well as using non-conventional raw materials in candy recipes actualizes the problem of studying the rheological behavior of candy mass and bank data on the influence of recipe ingredients and process conditions on technological properties of semi-finished

products and stability of structural and mechanical properties of finished products during the storage period.

The aim of the research is to validate the modes of candy production using enrichers in the form of powders from local vegetable raw materials on the basis of studying rheological, structural and mechanical properties of semi-finished products.

Materials and Methods

The objects of the study were samples of fondant, jelly and whipped mass and candies made on their basis according to classical recipes, as well as with the addition of vegetable powders (pumpkin, carrot) and medicinal-technical raw materials (nettle leaves, lemon balm, raspberry) of various concentration and dispersion. Herbal additives were used in the form of powder, hydrated powders (puree) and water-alcoholic extracts.

The study of rheological properties of semi-finished products and structural-mechanical characteristics of candy bodies were performed on

44

HАScanaUSandthedisanadessem

cantheof weBuequrhefunfacexpequ

forin forselcan

effmathe

temof unhigwhwh

ААКЕ VT6ientific, Gealyzer (BrooSA) equippedd accessoriee analysis anspersity wasalyzer of scription of mi-finished a

Studying

ndy mass haey belong to shear rates 0

ell approximulkley, whileuation of Oeological curnction over actor of no plains the uations [4].

Plastic strr characteriz

strength crmation, the lecting regimndy mass.

The analyfect of functiass formatione plastic stren

Introductimpering stag

the jelly moeven one. Pgh sorption phile absorbinhich becomes

Fig. 1. dur

1 – control; 2 –

AM&T6R plus virmany) andokfield Engd with a wids to meet the

nd measurems measured

“Microsizemethods for

and finished

Results and

rheological as shown thapseudoplasti

0–100 s–1 themated by th the jelly and

Ostwald de rves are wela fairly wideless than 0choice and

ength of caning the formcan show rate of whic

mes for stru

ysis of expeional ingredin showed thangth of jelly on of ve

ge of the jellonolithic strPolysacchariproperties viong moisture frs an irregular

Changes in thring structure – with the addit

Advanc

T iscotester (T

d Brookfieldgineering labde range of se challenges

ment of textuby a lase

r 201” ser analysis ofproducts is g

d Discussion

properties at, irrespectivic materials.

e flow of the he equationd whipped m

Waele. In ll approximae range of sh

0.98 approxiuse of th

ndy bodies ism retention q

the procesch is of greatucture forma

erimental stuients on the at the use of by 22 % (Figetable poly mass leadructure and fides of powolate hydrostfrom the systr jelly body.

he jelly plastic sformation protion of 0.5 % pu

ced Materia

Thermo Fisd CT-3 texboratories, isensors, devassociated w

ure. The power particle eries. Detaf raw materigiven in [4].

n

of investigave of the recIn a wide rafondant mas

n of Herschmass satisfies

all cases, ated by a linhear rates (bimation), wh

hese rheolog

s a key indicquality. Chans of struct importance

ation process

udies about process of jpowder redug. 1).

owders at ds to destrucformation of

wders that htatic equilibrem, the resul

strength ocess: umpkin powder

ls & Techno

sher xture inc.,

vices with wder size

ailed ials,

ated cipe, ange ss is hel–s the

the near by a hich gical

cator nges cture e for s of

the jelly uces

the ction f an have rium lt of

pecthe polsmodist

in meviscprodesautexppro

(2),mathe the the

1y

2

0,

y =

−

thomo

streof ton

proacidconimpprolev

Fig

r

ologies. No.

When intrctin at the

maximumlysaccharide ooth, on thtribution of i

To find ouorder to obchanical chacosity value

ocess, due scription of hors used m

periment anocessing.

As a result, which adeqss viscosity yconcentraticoncentrate

re were obta

1 3

14 1,5

0,17x x

= − −

−

1 3

233,19

77 0,0x x

= − +

−

Maximum ose calculateodel (2) – 6.7

The analyength of the the jelly masthe plastic st

Thus, the operties of sd concentratncentration iportance of joduction cyclel.

a)

g. 2. Jelly massa – contr

2, 2016

roducing thesyrup prepa

m dissolvingpowder. Th

he fracture insoluble fibut the optimabtain a jellyaracteristics ae of the jeto the comthe system

methods of mnd the regr

t, the nonlinequately descy1 and the jeons of pectied water exained:

1 22

3 1

5 5, 44

0, 4

x x

x

+

+ −

1

2 3

3,79 46,

084 0,5

x

x x

+

−

misalignmeed by mode7 %. ysis of equat

effect of thess decreases itrength of jel

greatest imsemi-finishedtion. The efs less obvioelly mass pHle and of its

b

s with the addiol; b – at the sta

c – at the tem

e functional aration stagg and swhe formed j

it is glaser parts (Fig

al ratio of recy with speciand to establelly mass inmplexity of

study on tmathematical

ression ana

ear regressioncribe the depelly plastic sin (x1), citric

xtract of net

2 32

2

0, 68

0, 68 0

x

x

+ +

−

22

1 2

92 25,32

55 6,4

x

x x

+

−

ent of experimel (1) was 2

tions (1, 2) ese factors oin the series llies – x2 > x3mpact on td jellies is ffect of pec

ous which deH control at a maintaining

b)

ition of vegetabage of syrup pr

mpering stage

additives wge we can elling of jelly surfacessy with ev. 2). cipe ingredieified structurlish approprin the mold

the analytithe whole, planning of lysis for d

n equations (pendence of strength y2 frc acid (x2) attle leaves (x

1 22

3

0, 41

, 02 ;

x x

x

+ −

3 12 2

2 3

2 4,73

1,208

x x x

x

+

−

mental data a2.9 %, on

shows that on the viscosx2 > x1> x3, a

3 > x1. the rheologimade by citin and extremonstrates all stages of g at the optim

c)

ble powders 3 oduction;

with see the

e is ven

ents ral-iate

ding ical the the

data

(1), the

rom and x3),

(1)

22.

x −

(2)

and the

the sity and

ical itric ract the the

mal

%:

Advanced Materials & Technologies. No. 2, 2016 45

AM&T The graphical representation of the equations (1)

and (2) as response surfaces and lines of equal level with a fixed amount of citric acid x2 = 4 g is shown in Fig. 3.

The strength of whipped jellies with the use of powdered semi-finished products, on the contrary, increases due to the combined action of agar molecules and pectin substances presented in vegetable powders in large quantities. Thus, the hydrated powder increases the strength 2.0-fold, the dry powder – 8.0-fold. When using hydrated powder, the whipped mass strength increases owing to additional filling of the space frame surrounding the bubbles with swollen fibers of the vegetable powder. Gelation occurs within 40 minutes after casting at a temperature of 20–22 °C, but a large amount of swollen polysaccharides makes the mass aqueous and prone to syneresis.

In samples containing dry powder syneresis is avoided by narrowing the channel, increasing the roughness of the walls and forming local “gates” from the particles not adhered to the bubbles. However, the presence of solid particles may have the opposite effect: they may undergo the adsorption of surfactants and the concentration decrease of surfactants in the solution leads to the increase in the surface tension and decrease in the foam dispersion, whereby the syneresis speed can be boosted.

Factors affecting the rate of fondant mass structuring are the ratio of solid and liquid phases, the presence of large crystals, the concentration and dispersion of functional additives, and body temperizing modes. The rate of fondant mass structuring can be judged by the increase in the limit shear stress [3].

For classical fondant mass at low temperatures (70–75 °C) the limiting shear stress raises dramatically in a short period of time which indicates a high rate of sucrose crystallization. A high degree of supersaturation of the solution leads to intensive crystallization of sucrose not only on the surface but also in internal layers of the body. Structuring process in the mass casting with temperature of 95 °C is slower and the mass cast at temperature of 100 °C reaches normal consistency (critical shear stress of 30–40·103 N⋅m-2) after 3 hours of structure formation process.

The structure formation process of the fondant mass can be traced according to increase in the strength of the structure of candy body. Fig. 4 shows the dependence of the strength of the fondant sample on the depth of the indenter.

On the surface of the semi-finished product there is a dense crystalline crust formation, the hardness of which increases during the first hour (up to 1600 g), and after two hours of temporizing the thickness

a)

b)

Fig. 3. Surface of goal function response: y1 – jelly mass viscosity, Pa⋅s (a); y2 – plastic strength

of jelly, kPa (b); depending on factors under study: x1 – pectin dosage, g; x3 – concentrated nettle extract dosage, g

reaches 2.5 mm. Inside the formed body there is thick mass with large crystals of sucrose (the presence of crystals characterizes the presence of peaks within curve) (section 3*). In the crystallization process the adhesion of samples decreases to stainless steel.

In 2.5–3 hours of structure formation process at ambient temperature of 23–25 °C the candy body has a solid crystalline structure with the strength 4·103 g (Fig. 5).

The study on adhesive properties of the candy mass helps to evaluate the possibility of using various molding techniques for manufacturing candy bodies.

The violation of production modes, moisture migration between the layers and syneresis during the storage leads to the weakening of the adhesive interactions and changing in structural and mechanical characteristics of the products.

33.5

44.5

55.5

6

78

910

1112-2

0

2

4

6

8

10

x1x3

y1

33.5

44.5

55.5

6

78

910

111210

20

30

40

50

60

x1x3

y1y 1

x1 x3

y 2

x1 x3

46

comprocomof adhimfin

cansm

shomaaccequmahav

mimaredTh

σ, g

σ,

g

Fig. 4. Chanin the pr

1 While for

mbination ooducts in theme into contcontact form

hesive and mportant depenished produc

The moldn be produ

mearing followThe pract

owed that fake correctiocount the cuipment, or uasses with sving thixotro

The formainimizes meass which dduces the rehe smearing

Fig. 5. Chain

,g

AM&T

nges in the consrocess of struc– 15 min; 2 – 3

rming the adof jelly ane combined btact. In this cmation rheol

the termsending on thcts.

ding of combuced with wed by cuttinice of moldifor each proons of technconstructive using them fsimilar rheoopic propertiation of candchanical effdoes not desidual stres

g method a

anges in the con the process o

1 – 15 min

1

2

Advanc

T

sistency of the cturing after c35 min; 3 – 60 m

dhesive bondnd whippedbody, highlycase, to desclogical charas of the che method of

bined jelly-wmethods o

ng, and castiing by co-exoduction it nological mo

features ofor combininological chaes.

dies by castinfect on the destroy theirss at the p

allows to m

onsistency of foof structuring in; 2 – 60 min

3*

3

ced Materia

fondant mass asting in: min

ding throughd semi-finisy viscous macribe the procacteristics ofcontact becof molding se

whipped canof co-extrusing. xtrusion metis necessary

odes taking of the moldng confectionaracteristics

ng and smearformable car structure

phase boundmake multila

ondant mass in:

1

2

L, mm

L,

ls & Techno

the shed sses cess

f the ome emi-

dies sion,

thod y to into ding nery and

ring andy

and dary. ayer

proposlay

perandprotemfacttemdectemthe promasurandthisinsuby durdurcas

Fc

mm

ologies. No.

Fig. 6. Adheby

oducts, but issible violatiers due to th

The formrformed by thd casting. operties of mperature at tor in the ch

mperature is icreases nonmperature by

liquid adheoviding a flass with the face, but the

d hardening s case, the ufficient to mechanical

ring cutting ring removinsting to the st

Fig. 7. Mixed decombined cand

2, 2016

esion failure in smearing and

n the procesions of struc

heir deformatmation of je

he smearing The abilitythe jelly the moldin

hoice of jellyincreased, thn-linearly w

1 °С per 0.0esive wets thawless full maximum fi

ere is a formaof adhesive adhesive s

prevent full action on

the layer ng candy bodtarch forms (

estruction of ady bodies by sm

n forming combd cutting metho

ss of cuttingctures, displtion (Fig. 6). elly-whippedmethod folloy to contr

mass by ng stage is y layer as thehe viscosity owith averag01 Pa·s [4]. Ahe surface ocontact wit

filling of mication of adhe

contact. Hostrength of

separation othe semi-fiobtained by

dies made by(Fig. 7).

dhesive compomearing and cu

bined bodies ods

g there may acement of

d candies wowed by cuttrol rheologi

changing a determin

e top. When of the jelly me increase

At low viscosof the substrth the whippcropores on esive interactowever, even

the contactof the structnished prody smearing y the method

ound in forminutting methods

be the

was ting ical the

ning the

mass in

sity rate ped the

tion n in t is ture duct

or d of

ng s

Fi

laystrsigbodwhto advaremoincsursercombetvegof thetha

addto andtheandMoproenhpowwhjel45–havfroto maadhimwh

σ а,кПа

σ, k

Pa

ig. 8. Dependenof separatio

and mo1 – 5 %, 105 °С

When add

yer in the aength betwe

gnificantly frdies without hipped layer

excessive versely affecea: a large obility of mcreases internrface layer, rve as centempounds btween the laygetable powd5–10 wt %,

e strength oan 30 % com

Based onding the carrimprove thed to increasee formation od maximum oreover, the operties of hancing foamwder provi

hipped layer ly mass –60 minutesving high w

om the candythe combina

ass reduces jhesive tense

mpact on the hipped mass

1 

σ а, кПа 

nce of adhesiveon with the poolding temperaС; 2 – 5 %, 95 °

4 – without po

ding vegetabamount of leen the layers

rom indicatoradditives. Inin the amoudevelopmen

cts the achievnumber of

macromolecunal pressure,

which resuers where thegins [3, 5]yers of candyders in the win the jelly f adhesion c

mpared to conn the above,rot powder ine contact aree the adhesivof a rough sfilling of mipersistence othe whipp

m frame bydes the strand allows with densi after the for

water-bindingy mass surfacable layer. Ajelly strengthe on its surquality of th[5]. The stud

Advanc

e contacts strenowder in the wature of the jel°С; 3 – without owders, 105 °С

ble powders ess than 2 %s of the bodyrs obtained fntroducing p

unt more thannt of micrvement of mf connectionles in the b changes the

ults in defeche destructi]. The maxiy mass is att

whipped layelayer – less contacts inc

ntrol samples, it can be nto the whippea of the ad

ve connectionsurface of theicrodefects inof structural

ped mass ay rough fiberucturing cathe operatioity of 13rmation. Vegg capacity ace to improvdding powdeh and allowrface which he adhesive cdies have sho

ced Materia

ngth on the dewhipped mass lly layer: powders, 95 °С

С

in the whip%, the adhey does not difor the combipowders into n 10 wt % lero-relief wh

maximum conns reduces boundary lae structure ofctive areas on of adheimum adhestained by adder in the amothan 3 %, wreases by m

s (Fig. 8, 9).concluded

ped mass alldhesive-substn strength due whipped mn the jelly mand mechan

as a result rs of the caapacity of

on of casting350 kg/m3

getable powdabsorb moisve their adhesers into the j

ws to change has a posi

contact withown that duri

l,L,

ls & Techno

epth

С;

pped sive iffer ined the

eads hich ntact

the ayer, f the that sive sion ding ount

while more

that ows trate ue to mass mass. nical

of arrot

the g the

at ders

sture sion jelly

the itive

h the ing

testadhwitpre

difffiniIt istudwitanddispcap

speas proproalloandchatech

Foovol.

MarHydpp.

mas

confof F

inteVin

, мм, mm

ologies. No.

Fig. 9. with 5 %

3 % p

ts of controhesive breakth the additioedominantly

The studiferent stageished producs found thatdied range oth the additiod vegetable persion indi

pacity. The desig

ecified structthe scientifi

oduction is nocesses and tows to contrd products anging the mhnological p

1. Chetana Rod Research an 218, no. 4, pp.

2. Kechinskirczak F., Tessdrocolloids –299-306.

3. Zimon A.sses, M : DeLi p

4. Muratowafectionery mas

FGBOU VPO «5. Muratowa

rnational scientci. Berlin: Wiss

2, 2016

A

Cutting of com% carrot powde

powder pumpk

ol samples king, and thon of vegetabcohesive.

Conclies proved es of candycts with diffet the nature oof shear rateon of powder

raw materiaicators, wate

gn of contural-mechan

fic substantianecessary tothe optimizatrol structural

quality bmodes and mrocessing.

ReferR., Sripathi K., d Technology 345-348. C.P., Carolina

saro I.C., NiloFOOD HYD

D., Yevtushenkprint, 398 p. (Rua E.I., Smolikhses: the monogTGTU», 188 pa E.I., Smolikhtific and technisenschaftliche W

AM&T

mbined candy er in the whippkin in the jelly

there is usat during teble powders

lusion operating

y productioerent rheologof rheologicaes is similar rs made fromals with simer retention

nfectionery nical charactation of theo ensure thetion of the el-mechanicalby introducmethods of m

rences Sunki Y. Reddy– EUR FOOD

P.K., Schumaco S., CardozoDROCOLLOID

ko A.M. (2008)Rus)

hina P.M. (20graph, Tambov. (Rus)

hina P.M. (201ical ConferenceWelt e. V., no.

bodies

ped layer; layer

sually a mixests of samp

the breaking

parameters on from semgical propertal curves in to candy m

m drug-technimilar values and adsorpt

products wteristics as w ways of the technologiequipment. Tl characteristcing additivmechanical a

y (2004). EuropD RES TECHN

her A.B., Lígia M. (2011). F

D, vol. 25, no

). Adhesion of f

013). Rheologyv: Publishing ho

3). Proceedinge after Leonardo1, pp. 177-185.

47

xed ples g is

at mi-ties. the

mass ical of tion

with well heir ical

This tics ves, and

pean NOL,

D., Food o. 3,

food

y of ouse

gs of o da