The Study Of The Rheological Properties Of Pectin Gels With Mono - And Disaccharides

At manufacturing of confectionary products can be used the different mono- and disaccharides – glucose, fructose, saccharose, lactulose and so on. The study of rheological parameters of pectin gels, made on the base of apple puree and different sugars, allowed establish the regularities of sugars influence on the state of pectin gels. It was revealed, that the effective viscosity of pectin gels, based on glucose and fructose, is higher than the one of pectin gel, based on saccharose that is explained by the formation of more number of hydrogenous connections between monosaccharides and pectin molecules. It was established, that the use of lactulose probiotics in composition of pectin gels, based on saccharose or glucose, increases the quantity of free moisture that decreases the effective viscosity of its structure. Or on the contrary, in pectin gels, based on fructose, the addition of lactulose decreases the total quantity of free moistrure that increases the effective viscosity of the structure. It can be explained by the more high solubility of lactulose comparing with saccharose and glucose and the lower one comparing with fructose. The received data ground technological modes of formation of gel-like confectionary masses, namely the increase of the temperature of formation of gels, based on fructose and glucose. At manufacturing of production with functional properties, the addition of lactulose, on the contrary, widens the temperature interval of masses formation, consequently, the formation temperature can be lowered.At storage of gels at temperature 293 K their solidity increases. At the same time in gels, based on fructose, it is observed the crystals formation, connected with the low solubility of glucose. For prevention of crystals growth and attainment of the necessary structural-mechanical organoleptic parameters of gels, it is recommended to lower the glucose quantity by 30 %