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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