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• W2989449255 abstract "We have defined reference indicators for the consistency of sweet sauces depending on the content of starches, which has become a prerequisite for the development of a formulation for sweet sauces using physically-modified starches.The influence of formulation components (the type and content of physically-modified starches, fruit and berry raw materials, sugar content) has been examined on the physical-chemical and structural-mechanical properties of model fruit and berry systems, which predetermines a possibility to regulate the rheological characteristics of sweet sauces. It has been established that the effective viscosity is increased with an increase in the concentration of physically-modified starches from the Prime and Endura series. Based on the rheological study into fruit-and-berry model systems, the rational ranges of content of the physically-modified starches have been determined for dressings, toppings, dips, and fillings. Thus, to obtain dressings based on a fruit and berry puree or concentrated juice, the content of starch Prime should be from 0.5 % to 1.5 %, starch Endura – 1.5....3.0 %. To prepare toppings, the rational content range of starch Prime in the system should vary from 3.0 % to 5.5 %.For fillings, dips, which have a denser consistency with a short texture, the content of starch should be about 7.0 %.During an experimental study, the rational range of white sugar concentration for sweet sauces has been determined. Thus, the concentration of white sugar exceeding 15 % leads to forming viscous-fluid elastic systems suitable for toppings. It was established that at concentration of 20 % the consistency is viscous-dense, characteristic of the consistency of dip sauces. It was found that further increase in the concentration of sugar from 25 to 30 % leads to forming a gel-like elastic consistency.The rheological indicators of model fruit and berry systems at different content of starch during long-term storage (90 days) have been examined. The terms of storing sweet sauces have been defined.A research was carried out to determine the stable indicators for sweet sauces during a freezing-thawing cycle" @default.
• W2989449255 created "2019-11-22" @default.
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• W2989449255 date "2019-10-15" @default.
• W2989449255 modified "2023-10-16" @default.
• W2989449255 title "Studying the effect of formulation components on the physical-chemical properties of sweet sauces that contain physically-modified starches" @default.
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• W2989449255 doi "https://doi.org/10.15587/1729-4061.2019.180782" @default.
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