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

Yuliia Kambulova; Yuliia Zviahintseva-Semenets; Anastasiia Shevchenko; Olena Kokhan

doi:10.35219/foodtechnology.2020.2.06

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.

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