Effect of isomalt on rheological, mechanical, and textural properties of reducedsugar aerated coatings made with egg white protein

MEZA, B. E.; PERALTA, J. M.

JOURNAL OF FOOD ENGINEERING

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2024 vol. 369 p. 1119281 - 1119289

0260-8774

The aim of this work was to investigate the effect of sucrose replacement by isomalt on rheological, mechanical, and textural properties of aerated coatings made with egg white protein. Novel results, useful to control the manufacture and performance of reduced-sugar meringue-type confectionery coatings, were obtained. Liquid full-sugar samples (powdered sucrose and egg white protein) were prepared by whisking. Liquid reduced-sugar samples were made by replacing 20% and 40% of sucrose by isomalt. Dry discs (3.74 cm diameter) were obtained by heat-treatment (105 °C for 1 h). The analysis of small and large oscillatory shear behaviour (by strain-stress Lissajous plots) and flow curves (by Cross model) of liquid samples were performed. Double uniaxial compression tests were done to obtain mechanical and textural properties of dry discs. The main physical properties and bubble size distributions were also analysed. The partial sucrose replacement by isomalt influenced the behaviour of the studied aerated coatings.