Thermal behavior characterization of a sugar-based model system and commercial confections across the stages of sugar cooking

Wang, Melissa

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https://hdl.handle.net/2142/99479 Copy

Description

Title

Thermal behavior characterization of a sugar-based model system and commercial confections across the stages of sugar cooking

Author(s)

Wang, Melissa

Issue Date

2017-11-03

Director of Research (if dissertation) or Advisor (if thesis)

Schmidt, Shelly J.

Department of Study

Food Science & Human Nutrition

Discipline

Food Science & Human Nutrition

Degree Granting Institution

University of Illinois at Urbana-Champaign

Degree Name

M.S.

Degree Level

Thesis

Keyword(s)

• Thermal behavior
• Confections
• Stages of sugar cooking
• Differential scanning calorimetry
• Glass transition temperature

Abstract

The stages of sugar cooking, although long-existing and widespread in the confection industry, are lacking in thermal behavior profile descriptions, which are crucial to confection functionality. Thermal behavior parameters, such as the glass transition temperature (Tg), are indicative of confection material structure and textural behavior. Tg plays an important role in governing the quality and shelf life of sugar-based confection, and is influenced by moisture content, formulation, and other factors. This study aimed to connect thermal behavior parameters to the stages of sugar cooking. Thus, the objective of this research was to investigate the thermal behavior of the six stages of sugar cooking, as well as representative commercial confections from each stage. A model sugar-based confectionery system was developed and representative commercial confections belonging to each stage of sugar cooking were selected. The model system consisted of a 70:30 ratio of sucrose to corn syrup and a 70:30 ratio of solids to moisture. To investigate the thermal behavior of the stages of sugar cooking, differential scanning calorimetry (DSC), moisture content, and water activity analyses were conducted for the model system and representative commercial confections. The average Tg midpoint of the model system increased from thread to hard crack stage, corresponding to loss of water from increased cooking time and temperature. The Tg midpoint and moisture content of the model system had a near-linear relationship, with proportional changes between each stage, aside from a smaller change between soft ball and thread stage. However, this was not observed for the representative confections. The changes in average Tg midpoint and moisture content between stages were not proportional, and did not follow the order of the stages of sugar cooking. The average hard ball confection exhibited a higher moisture content and lower Tg than that of the average firm ball confection, despite firm ball confections having a lower cook temperature range than hard ball confections. The hard crack stage had the most similar thermal behavior between the model system and representative confections. These discrepancies between model system and representative confection thermal behaviors were primarily influenced by formulation and moisture content differences.

Graduation Semester

2017-12

Type of Resource

text

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http://hdl.handle.net/2142/99479

Copyright and License Information

Copyright 2017 Melissa Wang

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