The Effect of Fruit and Vegetable Powders on the Crystallization and Rheological Properties of Confectionery Glaze

Introduction: Glazed confectionery products have a more attractive appearance and a longer shelf life. At the same time, confectionery glaze has a high sugar content and a low content of physiologically significant substances, therefore, reducing the sugar content in it by partially replacing it with fruit and vegetable powders rich in dietary fiber and biologically active substances is relevant.
Purpose: To establish the influence of the amount of various fruit and vegetable powders, taking into account their fat absorption capacity, on the crystallization and rheological properties of confectionery glaze.
Materials and Methods: The objects of the study were samples of confectionery glaze produced under laboratory conditions using a non-temperable lauric type cocoa butter-cocoa substitute, cocoa powder, powdered sugar and fruit and vegetable powders. As a control sample, a confectionery glaze obtained without the use of fruit and vegetable powders was used.
Results: The fat-absorbing ability of fruit and vegetable powders has a significant impact on the structural and mechanical properties of the glaze and its manufacturability. It has been established that an increase in the amount of powder in all cases increases the Casson yield strength of the glaze. However, in the case of using powders with medium (from apple) and high (from carrot) fat-absorbing ability, the yield strength exceeded the optimal values at a concentration of powders of 13% and amounted to 9.6-10.0 Pa, which makes the glaze not technologically advanced. The addition of beetroot powder with low fat absorption capacity of 20% resulted in an increase in the yield strength from 1.6 Pa (no powder control) to 2.57 Pa. With an increase in the amount of fruit and vegetable powders, in all cases, an increase in the crystallization time of the confectionery glaze was noted. Organoleptic analysis of glazes established the optimal concentrations of powders in it: beets (pH 6.9) - 11-15%; apples and carrots (pH 4.4-4.7) - 11%.
Conclusions: On the basis of the data obtained, it was concluded that the use of fruit and vegetable powders with different fat-absorbing capacity and pH values makes it possible to produce fruit/vegetable glazes with a content of fruit and vegetable raw materials of at least 10% in accordance with GOST 53897. This will significantly expand the range of confectionery glazes with different flavor profiles, with a reduced sugar content and an increased content of dietary fiber.

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