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, a_w, 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.