Chemistry Reference
In-Depth Information
Trehalose, because of its lower solubility, can be used in chewing gum to modify sweet-
nessandextendlavorrelease.Itssweetlavorcanpersistslightlylongerthansucrose;hence,
thelongertheextensionofsweetness,thelongertheperceptionofthelavorsystem(Pszczola
2003).
8.4 LOUKOUMIa prODUCtION
LoukoumiisaGreekproductdeinedasasweetstarchygelenrichedwitharomaticcompounds.
Themajoringredientsaddedarestarch,cornsyrup,andsugarorsweeteners.Thespeedandthe
strengthoftheproducedgeldependsonthefollowing:
1.
Typeandquantityofstarch
.Starches,predominantlythelinearpolymeramylase,haveadificult
gelatinizationandonlydissolveinwaterunderhightemperatures.Theabsenceofamyloseresults
ineasyandfastgelatinization.Moreover,thetextureofapotatostarchgelisdifferentfromthatof
cornstarchgel.
2.
Percentage of added humidity
. Wateradded should relect thehydration ofstarch and othersub-
stancesandshouldnotbeveryhigh.
3.
Typeandquantityofadditives.
Theseareveryimportant,becausetheycancauseundesiredhydro-
lysis. The addition of preservatives and aromatic and coloring agents should occur at the end of
processing.
4.
Typeandquantityofaddedsweeteners
.Sweetenerscompetewithstarchintheabsorptionofhumid-
ity,increasingthetotalsolidsandcreatingastronggel.However,thetypeandthequantityofsweet-
enersusedisofgreatimportance,becauseaveryhighsweetnesscouldresult.
5.
Speed and way of heating
. The degreeand the rate of gelatinization, as well as the inal product
quality,dependontherateandwayofheating.
Loukoumiaproductionisdetailedasfollows:
1. Boilingofstarchandwaterwithintenseagitation
2. Additionofwater,cornsyrup,andsugarunderheatingwithcontinuousagitation
3. Cessationofheatingandadditionofhoney,citricacid,andaromaticcompounds
4. Placementofgelinshallowdiscscontainingsmallamountsofscatteredinesugar
5. Shapingandcuttingincubes
6. Finesugarcoating
8.5 GraNIta Or SOrBet prODUCtION
Goodfrozensorbethasthelookandtextureofastackofsnow.Theproductioniseasycom-
paredtootherfrozendessertsandiscarriedoutquickly.Itisbasedonsaccharose,water,and
juiceorfruitpulp.Thesethreeingredientsaremixedinthesamemachineasusedforicecream
production,andthenadditives,lavoringagents,tasteenhancers,orcoloringagentsareadded.
Thedoseofsugarisimportantforthesuccessfulpreparationofsorbetbecauseofthefollowing
reasons:
1. Iflesssaccharoseisadded,thesorbetproducedwillbetastelessandwillbecooledmorethanneces-
sary,soitwillformlikedrysnow.
2. If extra saccharose is added, this might delay freezing, and the sorbet might end up like a dense
syrup.Itshouldbenotedthat,whenfruitsareusedwithasweetlavorfortheproductionofsorbet,
theadditionoflemonjuiceisrequired.
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