455_FST 504 Lecture Note-Dr Babajide

7/23/2019 455_FST 504 Lecture Note-Dr Babajide

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FST 504:TECHNOLOGY OF

MISCELLANEOUS FOODCOMMODITY 3 Units

Section 2

Dr Mrs !M! "#$#%i&eDe'#rt(ent o) Foo& Science #n& Tec*no+o,-.Uni/ersit- o) A,ric+tre. A$eo1t#


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Course requirements:

CAT: 30% (Test 20% & assignment

10%)

Exam: 70%

70% Class attendance comulsor!


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SUGA ANDCONFECTIONEY

INTODUCTION

"e#nition o$ sugar (sucrose) $orm o$caro'!drate suitale as a seetener

a*or source o$ sugar e+g cane and eet

,orld roduction o$ sugar T'e orld-s 'ig'estroducer o$ sugar roduce aout .0 million

tones/!ear 0% sugar cane and 0% $rom sugareet+

ugar as an imortant con$ectioner! ingredient


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4roduction o$ ra sugarsugar cane

s'redding

quee5ing under '!drol!tic ressure

ra sucrose sugar

ugar cane

S,#r $eet as'ing

slicing

di6using

sucrose liquor

ugar eet

At t'is stage t'e liquor contain 13 8 1% sucrose+


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4uri#cation/9e#ner! o$ ra sugar 9a sugar

ixing (it' s!ru otained $rom t'e latter stages)

concentrating (under acuum) Centri$uging (at 'ig' seed o$ 1200 rm or more)

ugar cr!stals

,as'ing (it' 'ot ater t'us causing redissolution o$ sugar)

Adding ;ime mil< /caronation

=iltering (under ressure)

"ecolourising (it' actie caron)

Concentration to suersaturation leel (using eaorator)

9e#ned sugar (>0% solid) "r!ing "ried ugarcr!stals


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*ite

S,#r 6

"ro7n

S,#r 6

4urit! (ucrose) ..+> .2+0

oisture 0+1 3+?

9educing ugar (as in

inert sugar)

0+0? +0

As' 0+02 0+?

@murities 0+00? 0+01

T-'ic#+ #n#+-ses o) c#ne or $eets,#r


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Te('er#t

re

So+$i+i

t-oC o= %

1+ oluilit! 20?0

100

>122

212

7+172+

>+1

SH2+ eci#c 'eat () (7% solution) 20

10

>

21>

0+3

0+723+ Equilirium relatie 'umidit! 0%+ oiling oint 7% solution oils at

10?oC (22?o=)

?+ Btical rotation +?o

+ eci#c grait! (D) $or 7+1% solution

Tem20

0

D1+33

1+2.

$or 7% solution

20

0

1+37

1+33

7+ ul< densit! 7 ??l/$t3(ar!ing according to ac


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te('

T*re#& ,+oss6 T*in str#n&s 03oCL#r,e T*re#& +#r,e ,+oss6 Stron,er str#n&04oCS(#++ 'e#r+ )or( s(#++ &ro'+ets 05oCL#r,e 'e#r+ )or( +#r,e &ro'+ets0;oC"+o7 sc


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SUGA!So+$i+it- o) S,#r

aturation concentration o$ sugar: (at room

temerature a art o$ 2B ill dissole 2 artso$ sugar (7%)

=actors t'at determine concentration o$ sugar:temerature rate o$ agitation degree o$ undersaturation and inersel! to t'e cr!stal si5e)+

9ate o$ dissolution o$ sugar: =or examle inrearing a saturated solution at roomtemerature t'e last $e % o$ sugar ill

dissole er! slol!excet in t'e use o$ 'eat


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uersaturated sugar solution: (a

solution containing more sugar t'an t'esaturation leel) 'en 'eated andalloed to cool to room temerature 8 a7% solution ma! e otained+

@nstailit! o$ suersaturated sugar:an! iration or ingress o$ solid

articles ('ic' act as nuclei) ma!result in raid cr!stalli5ation o$ excesssugar+


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Addition o$ mixtures o$ sugars ($ructosesoitol etc) can lead to 'ig'er dissoled solids

e+g+ t'e inclusion o$ inert sugar in t'eotimal ratio increases t'e soluilit! at 20oC$rom 7+7% $or sucrose alone to 7?+1% $ort'e mixture+

T'e degree rixis t'e unit o$ measurement o$concentration o$ sugar solution and t'ecommon instrument used is '!drometer'aing aume scale (% o$ sucrose ! t+) e+gi$ ?0g sugar is dissoled in ?0g o$ 2B it ill

e ritten as ?0% /+


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2+ "+1iness 'ro'ert- o) s,#r

@t acts as a ul


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,'en mixed it' $ats it enales t'eincororation o$ air into t'e mixture 'ic'ma


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3! e+#ti/e H(i&it- o) s,#r

Sucrose sugar can tolerate to a ide range o$'umidit!+ oeer it does 'ae itslimitations in its tendenc! to ca


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A C D E

rittlecrisCrunc'!Fa

c'e!Fu6!'ardlig'ts'orto$t

song!ring!sti6Tendertoug'

c'al

Cruml!doug'#rousmus'!ast!song!

tring!

greas!dr!moist oil!stic

ax!ett!

+ ugar Con$ectioner! Texture


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Texture ariation can e ac'ieed $or con$ections! one or more o$ t'e $olloing rocedures:

ar! t'e moisture content

ar! t'e content t!e and strengt' o$ gellingagent

ar! t'e sucroseglucoses!ru ratio

ar! t'e sucroseinert sugar solid ratio ar! t'e

alter t'e rocess temerature conditions

ar! t'e mil< rotein content

seedt'e atc' it' $ondant or icing sugar c'ange t'e required leel o$ total sugars

alter rocessing conditions to ar! t'e articlesi5e

alter t'e incororated air content


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FOMS?TY8ES OF SUCOSE SUGA

1+Gr#n+#te& (iner#+ 7#ter s,#r

2+Gr#n+#te& s,#r3+In&stri#+ ,r#n+#te&

4!C$e s,#r

?+Ni$s+C#ster

7+Icin, s,#r

>!Li@i& s,#r.+"ro7n s,#r

10+ Mo++#ses

11+ Microcr-st#++ine s,#r


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GLUCOSE SYU8

Dlucose s!ru


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@n acid '!drol!sis dextrose equialent(degree o$ '!drol!sis) o$ 303?"Ecould e

otained 'ic' is still o$ 'ig'er qualit!required ! t'e $ood and con$ectioner!industr!+

DEis t'e degree o$ '!drol!sis o$ starc' t'atta


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Destrose E@i/#+ent o) s,#rs

T-'e Lo7 Lo7 e,+#r Inter(e&i#te Hi,* Hi,*M#+tose

"E 2 "E 3> "E 2 "E ?? "E 2% % % % % %

onosacc'aridedextrose >+0 1?+0 1.+3 30+> 37+0 ?+."isacc'aridemaltose 7+? 12+? 1+3 1>+1 31+?

+7Trisacc'arides 7+? 11+0 11+> 13+2 11+0 12+7Tetrasacc'arides 7+0 .+0 10+0 .+? ?+03+34entassac'arides +? >+0 >+ 7+2 +01+3exosacc'aride ?+0 7+0 + ?+1 3+01+?etasacc'arides +? ?+0 ?+ +2 2+0 1+0ig' sugars ?+0 32+? 2+0 11+. +? 27+

F ti ) G+ i ) ti


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Fnction o) G+cose s-r' in con)ectioner-T-'e o) S-r'

8ro'ert-?)nction#+ se Lo7 DE Hi,* DEod! agent G Groning reaction GCo'esieness GColour staili5ation G

Cr!stallisate control G GEmulsion staili5er G=ermentailit! G=laour en'ancement G=laour trans$er medium G=oam staili5er G G=ree5ing oint deression G

umenctanc! G G!groscoicit! G@ncreased aour ressure GHutritie alue G GBsmotic ressure G G4reseration G4reention o$ coarse ice cr!stals G4reention o$ sucrose cr!stallisate G

'een oer G Goluilit! e6ect G Geetness

GT'ic


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"OILED SEETS

ig' oiled seets are sugar roducts'ic' are gloss! in aearance+ T'e!can e considered as sugar liquids it'er! 'ig' iscosities+

T'e #nis'ed roduct o$ oiled seet is asuer cooled liquid at amienttemerature it' a solid content o$ .7 8

.>%+


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Alt'oug' t'ere is suer saturation att'e solid state it' resect tosucrose ut ecause o$ t'e additiono$ glucose s!ru t'e $ormulationcannot cr!stalli5e+

Bt'er ingredients t'at can e addedto oiled seets are Faours mil


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8ro&ction o) Hi,* "oi+e& S7eets H"S6

T'ere are 3 main roduction met'ods $or + T'e!

are Ben ans

Iacuum coo


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Aroximate temerature o$ 1?BC isused during oen ans+

Iacuum coo


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8ro&ct t-'es o) $oi+e& s7eets

ig' oiled seets manu$acturing tec'nolog!

ranges $rom lollios candies cones medicatedcon$ectioneries lettered roc


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Rockets

Candy canelollipop

Sweets

Marshmallow


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G(s. e++ies #n& 8#sti++es: Dums Kellies and 4astilles constitute a

large class o$ con$ectioner! 'ic' can emanu$actured it' man! ariations+

T'e! are comaratiel! lo oiled andcontain aout 20% moisture+

Btained ! t'e use o$ arious t!es o$

ater inding gelling agents suc' as gumAraic starc' gelatin agar and ectin+


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T#$+ets #n& LoBen,es:

Talets are made ! comressingodered or granulated ingredients in acon#ned sace (die) until t'e articlesond toget'er+

T'e! 'ae er! smoot' sur$ace and er!littleamount o$ moisture+

@ngredients: ase material (sucrose)inders (gum) luricants starc' ('ic'sells uon contact it' ater and rea


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;o5engesare made $rom icing sugar mixed it'a inder s'eeted ut into s'ae and alloed to

dr!+

,'en ment'ols/mints itamin C or ot'er soret'roat medicines are added t'e! are called

medicated lo5enges+

@n e6erescent talets citric acid and sodium

icaronate are included+ Colours and Faourscan also e added+

;o5enges tend to 'ae 'ard roug' #nis'ing 'ile

comressed talets 'ae smoot' s'in! sur$aces+

C*e7in, #n& "$$+e ,(:


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C*e7in, #n& "$$+e ,(:

C'eing gums are stic

T'e di6erenceeteen c'eing gum and ulegum is t'e ailit! o$ ule gum to ma


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SOFT DIN "EEAGES

,'at is o$t "rin< eerageL

o$t drin


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istor! o$ o$t drin

455_FST 504 Lecture Note-Dr Babajide

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