AERATED CONFECTIONERY: PHYSICO-CHEMICAL AND TEXTURAL EVALUATION

The effect of raw materials and production process on stress - relaxation texture parameters (hardness, total mechanical work, elastic mechanical work, deformability modulus, relaxation and relaxation work) and physico-chemical properties (protein content, fat content, dry matter, soluble substances...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2020
Materias:	stress-relaxation hardness confectionery density deformability modulus Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/2aac04f7ed684a0d943403e54bd80bb5
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:2aac04f7ed684a0d943403e54bd80bb5
record_format	dspace
spelling	oai:doaj.org-article:2aac04f7ed684a0d943403e54bd80bb52021-12-02T17:50:22ZAERATED CONFECTIONERY: PHYSICO-CHEMICAL AND TEXTURAL EVALUATION2068-66092559-6381https://doaj.org/article/2aac04f7ed684a0d943403e54bd80bb52020-06-01T00:00:00Zhttp://fia-old.usv.ro/fiajournal/index.php/FENS/article/view/717/645https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The effect of raw materials and production process on stress - relaxation texture parameters (hardness, total mechanical work, elastic mechanical work, deformability modulus, relaxation and relaxation work) and physico-chemical properties (protein content, fat content, dry matter, soluble substances concentration, aw, density and specific volume) of aerated confections were investigated in this study. The aeration process of confectionery samples was based on mechanical beating, using a six wire whip. According to Pearson’s correlation the samples’ hardness and relaxation were positively influenced by the dry matter content (r = 0.943) and density (r = 0.997), whereas the specific volume had a negative effect (r = -0.982*). The highest soluble substances concentration was recorded by the vegetable cream aerated samples; the ANOVA factorial analysis showed a significant difference, P < 0.001.Raluca - Olimpia ZIMBRUSergiu PĂDUREŢSonia AMARIEIStefan cel Mare University of Suceavaarticlestress-relaxationhardnessconfectionerydensitydeformability modulusFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 19, Iss 2, Pp 122-130 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	stress-relaxation hardness confectionery density deformability modulus Food processing and manufacture TP368-456
spellingShingle	stress-relaxation hardness confectionery density deformability modulus Food processing and manufacture TP368-456 Raluca - Olimpia ZIMBRU Sergiu PĂDUREŢ Sonia AMARIEI AERATED CONFECTIONERY: PHYSICO-CHEMICAL AND TEXTURAL EVALUATION
description	The effect of raw materials and production process on stress - relaxation texture parameters (hardness, total mechanical work, elastic mechanical work, deformability modulus, relaxation and relaxation work) and physico-chemical properties (protein content, fat content, dry matter, soluble substances concentration, aw, density and specific volume) of aerated confections were investigated in this study. The aeration process of confectionery samples was based on mechanical beating, using a six wire whip. According to Pearson’s correlation the samples’ hardness and relaxation were positively influenced by the dry matter content (r = 0.943) and density (r = 0.997), whereas the specific volume had a negative effect (r = -0.982*). The highest soluble substances concentration was recorded by the vegetable cream aerated samples; the ANOVA factorial analysis showed a significant difference, P < 0.001.
format	article
author	Raluca - Olimpia ZIMBRU Sergiu PĂDUREŢ Sonia AMARIEI
author_facet	Raluca - Olimpia ZIMBRU Sergiu PĂDUREŢ Sonia AMARIEI
author_sort	Raluca - Olimpia ZIMBRU
title	AERATED CONFECTIONERY: PHYSICO-CHEMICAL AND TEXTURAL EVALUATION
title_short	AERATED CONFECTIONERY: PHYSICO-CHEMICAL AND TEXTURAL EVALUATION
title_full	AERATED CONFECTIONERY: PHYSICO-CHEMICAL AND TEXTURAL EVALUATION
title_fullStr	AERATED CONFECTIONERY: PHYSICO-CHEMICAL AND TEXTURAL EVALUATION
title_full_unstemmed	AERATED CONFECTIONERY: PHYSICO-CHEMICAL AND TEXTURAL EVALUATION
title_sort	aerated confectionery: physico-chemical and textural evaluation
publisher	Stefan cel Mare University of Suceava
publishDate	2020
url	https://doaj.org/article/2aac04f7ed684a0d943403e54bd80bb5
work_keys_str_mv	AT ralucaolimpiazimbru aeratedconfectioneryphysicochemicalandtexturalevaluation AT sergiupaduret aeratedconfectioneryphysicochemicalandtexturalevaluation AT soniaamariei aeratedconfectioneryphysicochemicalandtexturalevaluation
_version_	1718379340114165760

AERATED CONFECTIONERY: PHYSICO-CHEMICAL AND TEXTURAL EVALUATION

Ejemplares similares