Differential thermal analysis of moisture binding in zephyr with different contents of glucose syrup

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY

Foods and Raw Materials Pub Date : 2023-11-17 DOI:10.21603/2308-4057-2024-2-600

I. Plotnikova, Gazibeg Magomedov, D. Kazartsev, M. Magomedov, Konstantin Polyanskiy, Viktor Plotnikov

{"title":"Differential thermal analysis of moisture binding in zephyr with different contents of glucose syrup","authors":"I. Plotnikova, Gazibeg Magomedov, D. Kazartsev, M. Magomedov, Konstantin Polyanskiy, Viktor Plotnikov","doi":"10.21603/2308-4057-2024-2-600","DOIUrl":null,"url":null,"abstract":"When formulating a product, it is just as important to measure changes in free and bound moisture as it is to analyze quality indicators. Zephyr, a Russian whipped dessert, made with sugar dries quickly during storage, gradually losing its moisture. Its crystalline sugar crust thickens and its entire mass saccharifies, resulting in higher firmness and poor appearance. In this study, we aimed to determine the effect of high-conversion glucose syrup on the amount of moisture and its binding forms in zephyr after storage. We studied four samples of pectin-based zephyr with different carbohydrate profiles after three months of storage. Differential scanning calorimetry, thermogravimetry, and non-isothermal kinetics were applied to assess moisture contents and forms of binding in zephyr. Thermograms with thermoanalytical curves were used to analyze the thermolysis of zephyr samples with different contents of glucose syrup in the temperature range from 20 to 300°C. We also studied the endothermic effects at various stages of thermolysis and measured free and bound moisture in the samples. Four stages of their dehydration were identified on the basis of graphical dependences between weight changes and heating temperatures. The control zephyr sample contained more capillary and polymolecular bound moisture, while the experimental samples in which sugar and confectioner’s syrup were partially or completely replaced with high-conversion glucose syrup had more polymolecular and monomolecular bound moisture. The use of high-conversion glucose syrup instead of sugar and confectioner’s syrup reduced the amount of free moisture and therefore increased the amount of bound moisture, keeping zephyr fresh throughout its shelf life.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":"16 4","pages":""},"PeriodicalIF":1.3000,"publicationDate":"2023-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods and Raw Materials","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21603/2308-4057-2024-2-600","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

When formulating a product, it is just as important to measure changes in free and bound moisture as it is to analyze quality indicators. Zephyr, a Russian whipped dessert, made with sugar dries quickly during storage, gradually losing its moisture. Its crystalline sugar crust thickens and its entire mass saccharifies, resulting in higher firmness and poor appearance. In this study, we aimed to determine the effect of high-conversion glucose syrup on the amount of moisture and its binding forms in zephyr after storage. We studied four samples of pectin-based zephyr with different carbohydrate profiles after three months of storage. Differential scanning calorimetry, thermogravimetry, and non-isothermal kinetics were applied to assess moisture contents and forms of binding in zephyr. Thermograms with thermoanalytical curves were used to analyze the thermolysis of zephyr samples with different contents of glucose syrup in the temperature range from 20 to 300°C. We also studied the endothermic effects at various stages of thermolysis and measured free and bound moisture in the samples. Four stages of their dehydration were identified on the basis of graphical dependences between weight changes and heating temperatures. The control zephyr sample contained more capillary and polymolecular bound moisture, while the experimental samples in which sugar and confectioner’s syrup were partially or completely replaced with high-conversion glucose syrup had more polymolecular and monomolecular bound moisture. The use of high-conversion glucose syrup instead of sugar and confectioner’s syrup reduced the amount of free moisture and therefore increased the amount of bound moisture, keeping zephyr fresh throughout its shelf life.

查看原文本刊更多论文

不同葡萄糖浆含量的泽普中水分结合的差热分析

在配制产品时，测量游离水分和结合水分的变化与分析质量指标同样重要。Zephyr 是一种用糖制作的俄罗斯鲜奶油甜点，在储存过程中会迅速变干，逐渐失去水分。其结晶糖皮会变厚，整个糖块会糖化，导致硬度增加，外观变差。在这项研究中，我们旨在确定高转化率葡萄糖浆对贮藏后浙贝母中的水分含量及其结合形式的影响。我们研究了四个果胶基泽普样品，它们在储存三个月后的碳水化合物含量各不相同。我们采用差示扫描量热法、热重法和非等温动力学来评估泽普中的水分含量和结合形式。热图和热分析曲线用于分析不同葡萄糖浆含量的泽普样品在 20 至 300°C 温度范围内的热解情况。我们还研究了热解不同阶段的内热效应，并测量了样品中的游离水分和结合水分。根据重量变化与加热温度之间的图形关系，我们确定了样品脱水的四个阶段。对照泽普样品含有更多的毛细管水分和多分子结合水分，而部分或全部用高转化率葡萄糖浆取代糖和糖果糖浆的实验样品则含有更多的多分子和单分子结合水分。使用高转化率葡萄糖浆代替蔗糖和糖果糖浆减少了游离水分的含量，从而增加了结合水分的含量，使泽普在整个保质期内保持新鲜。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Foods and Raw Materials FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.70

自引率

20.00%

发文量

审稿时长

24 weeks

期刊介绍： The journal «Foods and Raw Materials» is published from 2013. It is published in the English and German languages with periodicity of two volumes a year. The main concern of the journal «Foods and Raw Materials» is informing the scientific community on the works by the researchers from Russia and the CIS, strengthening the world position of the science they represent, showing the results of perspective scientific researches in the food industry and related branches. The main tasks of the Journal consist the publication of scientific research results and theoretical and experimental studies, carried out in the Russian and foreign organizations, as well as on the authors'' personal initiative; bringing together different categories of researchers, university and scientific intelligentsia; to create and maintain a common space of scientific communication, bridging the gap between the publications of regional, federal and international level.