Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar

Starch-based confectionery products were prepared using different types of sugar. In addition to using different sugar, starch was replaced with soy protein isolate (SPI) in some of the products. (1)H NMR spin-lattice relaxation experiments were performed for the collection of products in a broad frequency range from 4 KHz to 30 MHz to get insight into the influence of different sugar types and SPI on the dynamics of water in composite gel systems. The relaxation data have been decomposed into relaxation contributions associated with two different pools of water molecules characterized by different mobility. The translation dynamics of water molecules has been quantitatively described in terms of a dedicated relaxation model. The influence of the sample composition (the type of sugar and/or the presence of SPI) on the water mobility was thoroughly discussed. The results indicate that the addition of soy protein does not affect water dynamics for samples including sucrose. In addition, as the complementary measurements, physical properties of the products, such as the moisture content, water activity and texture, were investigated in terms of X-ray diffraction and thermogravimetric analysis.