Study of structural-mechanical characteristics of emulsion-foam systems of milk cream and hydrocoloids

  • Yuliia Kambulova Department of Technology of Bakery and Confectionary Goods, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Ukraine
  • Yuliia Zviahintseva-Semenets Department of Technology of Bakery and Confectionary Goods, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Ukraine
  • Anastasiia Shevchenko Problem Scientific and Research Laboratory, National University of Food Technologies,68 Volodymyrska street, Ukraine
  • Olena Kokhan Department of Technology of Bakery and Confectionary Goods, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Ukraine
DOI: https://doi.org/10.35219/foodtechnology.2020.2.06
Keywords: emulsion-foam systems, milk cream, hydrocolloids, gelatin, sodium alginate, rheological properties, springy-plastic properties

Abstract

The current trends in food production are aimed at creating products with reduced energy value. The present study investigates the emulsion-foam structures of the cream from churned cream with a 20% fat content used in decorating flour confectionery. It is proposed to stabilise such systems by the introduction of sodium alginate, ι-carrageenan or gelatin. It was determined that the emulsion-foam structures of the cream samples under investigation belong to the class of pseudoplastic non-Newtonian fluids. The different values of the conditional dynamic limit of fluidity were determined: for sodium alginate ~ 100 Pa, for ι-carrageenan ~ 35 Pa, for gelatin – 66 Pa, which is connected to a high level of swelling of the hydrocolloids in cream and their differences in structure-forming manners. Within 2 hours upon obtaining, all samples are characterized by a decrease in the total deformation of the sample. For the samples under study, plastic deformations exceeded springy deformations. In the structure of the experimental samples, plastic deformations exceeded springy deformations: the relative plastic deformation of the samples of emulsion-foam systems after churning was 98… 99%. Over time a part of the springy deformation increased for the samples with gelatin and sodium alginate, and decreased for the samples with ι-carrageenan.

Published
2020-11-18
How to Cite
Kambulova, Yuliia, Yuliia Zviahintseva-Semenets, Anastasiia Shevchenko, and Olena Kokhan. 2020. “Study of Structural-Mechanical Characteristics of Emulsion-Foam Systems of Milk Cream and Hydrocoloids”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 44 (2), 85-103. https://doi.org/https://doi.org/10.35219/foodtechnology.2020.2.06.
Issue
Vol 44 No 2 (2020)
Section
ORIGINAL ARTICLES

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