ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)


The purpose of the research was to study the rheological behavior of different fondants in order to optimize technological modes of tempering and molding of goods with specified textural and mechanical properties. The materials studied were fondant half-finished goods manufactured - according to the standard recipes and those with phytonutrients added. The research was carried out using the viscometer of the XAAKE VT6R plus (Thermo Fisher Scientific, Germany) model and the texture analyzer of the Brookfield CT-3 (Brookfield engineering laboratories, inc., USA) model equipped with a wide range of sensors, devices and accessories to solve any problems related with texture analysis and measuring. According to the research results the effect of phytonutrients dosing and dispersion fondant viscosity at different temperatures and deformation rates enabled to work out recommendations for selecting modes of thermo-mechanical processing of fondants at the stage of tempering and molding. The model of fondant viscosity dependence on deformation rate and additive dispersion that can be used to predict the rheological behavior of half-finished goods in the technological process has been developed. The nature of changes in plastic strength of half-finished goods depending on the modes of holding and the influence of additives of plant origin on texturization has been established. The research shows that powdery additives contribute to significant reduction of fondant texturization period. Taking into consideration the peculiarities of physicochemical interactions between additives of plant origin with other recipe ingredients of fondant, the mechanism of their influence on rheological properties of half-finished goods as well as textural and mechanical characteristics of the finished goods has been explained. The results of complex rheological studies make it possible to implement the evidence-based approach to the control of technological processes of confectionery manufacture and ensure the achievement of specified technological and consumer characteristics.
Fondant, phytonutrients, rheological characteristics, formation, texturization, viscosity, deformation rate
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