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Thermogravimetric analysis of agar hydrogels in combination with honey and sesame flour for the product

An important factor in the stability and quality of gels during production, storage and use as part of confectionery and culinary products is their heat resistance, which depends on the ingredient composition and the content of dry substances. The article is devoted to the thermogravimetric analysis of agar-based hydrogels in combination with honey and sesame flour for the production of bars. The study consisted of two stages. At the first, experimental samples were studied - individual ingredients of the finished hydrogel: agar 1200 TM "Fujian Province" (China), food glycerin TM BASF (Germany), sunflower honey and sesame flour TM "Useful flour" (Ukraine). At the second stage, samples of agar hydrogels were prepared with the required amount of auxiliary ingredients: "agar 1%-water-glycerol 0.2%", "agar 1%-water-glycerol 0.2%-honey 25%", "agar 1%- water-glycerin 0.2%-honey 25%-sesame flour 20%".The comparative analysis of the curves showed that at all stages of decomposition of the experimental samples, mass losses occur due to water evaporation. It was investigated that the final mass loss for pure agar from the beginning of the experiment was 16.91% (16.75 mg), the change in the mass of glycerin was 0.17% (0.21 mg), the mass loss of sunflower honey was 46.06% ( 56.20 mg.), and for sesame flour, the mass change was 7.25% (8.92 mg). However, in complex gels, there was a decrease in the rate of water removal, which is associated with the appearance of additional bonds between agar and recipe components - honey and sesame flour. It was established that at the end of the experiment, the mass of the test sample, namely "agar-water-glycerin", changed by 42% (44.10 mg), the mass loss of the "agar-water-glycerin-sunflower honey" sample was 33.40% ( 36.74 mg.), the mass of the sample "agar-water-glycerin-sunflower honey-sesame flour" gradually decreased and at the end of the experiment changed by 28.82% (34.59 mg) at the temperature, which is associated with the evaporation of water phases.

Key words: thermogravimetric analysis, derivatograms, agar, honey, glycerin, sesame flour, hydrogels.

 

 

BOKOVETS S. https://orcid.org/0000-0003-0466-2426


PERTSEVOI F. https://orcid.org/0000-0002-3111-5017


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BTF №1 2023