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Evaluation of Water Sorption and Thermal Properties of Galacto-oligosaccharides, and Application in Glassy Confections

Lans, Alexa Michelle

Abstract Details

2016, Master of Science, Ohio State University, Food Science and Technology.
Galacto-oligosaccharides (GOS) are non-digestible food ingredients that have been shown to increase populations of health-promoting species of gut bacteria. A variety of GOS products can be produced, resulting in versatile ingredients with different GOS purity levels. Application of these GOS products in the U.S is currently limited, and few studies have investigated the effect of the addition of GOS on physiochemical properties of foods. The overall hypothesis of this study was that GOS purity will affect water sorption and thermal properties, causing differences in critical processing and storage conditions and appropriate food applications. The first objective of this study was to investigate the effect of purity of GOS mixtures on water sorption and thermal behavior of the products. A secondary objective was to develop glassy confections (hard-candies) using GOS and study the resulting physiochemical and sensory properties. Water was found to plasticize GOS, decreasing the glass transition temperature (Tg) as measured by differential scanning calorimetry, which caused the caking of powders and collapse of the amorphous structure. Water demonstrated a stronger plasticizing effect on a 55% GOS mixture than on a 90% GOS mixture. Thermogravimetric analysis was also used to show changes in the distribution of water in the GOS structure as products increased in moisture at increasing relative humidity. The derivative change in weight demonstrated that water becomes more homogenous and difficult to remove as the Tg of GOS falls below storage temperature. From this study, the 55% GOS product was selected for the development of glassy confections as a replacement for corn syrup, at levels of 25% of the final confection. Additionally, a glassy confection comprised completely of the GOS ingredient was developed for use in future clinical trials related to its potential prebiotic effect. Hardness, stickiness and Tg of GOS confections did not differ from a control. Confections developed with GOS were shown to potentially have higher stability (less recrystallization of sucrose) than control confections when exposed to high relative humidity environments. Whole, freeze-dried black raspberries were also used as flavoring agents in confections with acceptable physical properties of Tg, hardness and stickiness. Sensory evaluation showed that no detectable differences were observed when GOS was used to replace corn syrup in glassy confections of various flavors. These studies show the importance of considering purity levels of GOS when establishing critical storage and processing parameters of the ingredient, as well when developing or selecting a GOS product for a specific food application. Furthermore, these studies demonstrate the potential to successfully develop glassy confections to deliver the 55% GOS ingredient at levels of 25 and 100% of the final confection. Long-term stability studies and further optimization may take place to prepare these confections for use in commercial settings and as study agents in future clinical trials.
Yael Vodovotz (Advisor)
Farnaz Maleky (Committee Member)
Luis Rodriguez-Saona (Committee Member)
171 p.

Recommended Citations

Citations

  • Lans, A. M. (2016). Evaluation of Water Sorption and Thermal Properties of Galacto-oligosaccharides, and Application in Glassy Confections [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1460764786

    APA Style (7th edition)

  • Lans, Alexa. Evaluation of Water Sorption and Thermal Properties of Galacto-oligosaccharides, and Application in Glassy Confections. 2016. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1460764786.

    MLA Style (8th edition)

  • Lans, Alexa. "Evaluation of Water Sorption and Thermal Properties of Galacto-oligosaccharides, and Application in Glassy Confections." Master's thesis, Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1460764786

    Chicago Manual of Style (17th edition)