AERATED CONFECTIONERY: PHYSICO-CHEMICAL AND TEXTURAL EVALUATION

Abstract

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.

Keywords

• stress-relaxation
• hardness
• confectionery
• density
• deformability modulus