Patterns of moisture transfer processes during storage of glazed sweets with whipped bodies at different temperatures

The objective of the research was to establish patterns of influence of gum properties on the rate of moisture migration during storage of glazed sweets with bodies made of “Souffle” candy masses at different temperatures. To make model samples of sweets with different chemical composition, to justify temperature conditions for storing sweets, to determine physicochemical, structural-mechanical and organoleptic quality indicators characterizing the processes of moisture migration in sweets samples, to propose a mathematical description of moisture loss by samples during storage to predict the shelf life. The objects of the study are glazed sweets based on “Souffle” whipped masses with the addition of 0.25% gums: xanthan E415, guar E412 and konjac E425. The control sample was made without the addition of gums. The quality indicators of the sweets were determined by standard physicochemical, structural-mechanical methods accepted in the research practice of confectionery food systems. The samples were stored at temperatures of 18 °C and 28 °C. It was shown that with an increase by 10 ºC, the rate of moisture transfer processes increases by 1.2–2 times, and moisture losses largely depend on the chemical composition of the aerated mass used to make the candies. 

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