.png){kind=icon}
返回
Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study
.png){kind=icon}
OA
AI
DOI：10.1016/j.lwt.2024.116902.png)
.png){kind=icon}
.png){kind=icon}
分享.png){kind=icon}
收藏
摘要
En 中文
This study aimed to evaluate the applicability of sonocrystallization, an innovative process, as a low-cost and time-efficient alternative for the crystallization of confectionery dough, which is a crucial step in the production of conventional toffee-type soft candy. In this regard, according to the design plan, sonocrystallization time and current were selected as independent variables. The samples (36 run) nucleated by sonocrystallization using the optimum conditions (1600 and 2400 mA, 20 min) were allowed to aging under different times (0, 2, 4, 6, 8, and 10 min) and temperatures (60, 65, and 70 degrees C) in order to determine crystal growth. According to the texture profile analysis results, all parameters except for cohesiveness were significantly affected by both the sonocrystallization and aging conditions (p < 0.05), and dramatically higher hardness values were obtained for samples sonocrystallized at 2400 mA. Micrographs showed the formation of a crystalline network with more crystals of smaller size, fragmentation of larger crystals, and a more homogenous crystallization, especially in the samples sonocrystallized at 2400 mA and allowed to aging at >65 degrees C for durations of >6 min. The targets of the study were achieved by subjecting the samples to sonocrystallization at 2400 mA and aging at 70 degrees C for 8 min for crystal growth.
Keyword:
Sonocrystallization
Confectionery
Soft candy
Nucleation
Crystallization
AI总结
对已上传原文的论文进行重点信息的提取，主要内容包括：简要概述、研究摘要、背景介绍、关键亮点、图文解析、展望与总结。
期刊
L
IF:
6.6
论文数:
1.7W
被引数:
8.6W
机构
引用论文
The effects of sugars and pectin on flavour release from a fruit pastille model system.png)
FOOD CHEMISTRY
FOOD CHEMISTRYIF9.8
PREAI
分享收藏Improvement in the stability of betanin by liposomal nanocarriers: Its application in gummy candy as a food modelFOOD CHEMISTRY
FOOD CHEMISTRYIF9.8
PREAI
分享收藏
查看更多内容