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Journal homepage: www.fia.usv.ro/fiajournal 

Journal of Faculty of Food Engineering,  
Ştefan cel Mare University of Suceava, Romania  

Volume XIV, Issue 4- 2015, pag. 352  - 357 

 

 

INVESTIGATION OF STRUCTURAL-MECHANICAL PROPERTIES OF THE 

RECIPE COMPOSITION FOR SPECIAL PURPOSE FONDANTS 

 

* Olena DUDKINA1 , Aleksandra NEMIRICH1, Andriy GAVRYSH1,  

Tatiana ISCHENKO1, Yuriy TKACHUK1 
1
Faculty of Hotel, Restaurant and Tourism Business, National University of Food Technologies, Ukraine 

 busetko@gmail.com 
*Corresponding author 

Received November 4th 2015, accepted December 18th 2015 

 
Abstract: In Ukraine, scientists and experts have paid great attention to the development of culinary 

wellness products and products of special purpose.These products include sweet dishes, in particular 

fondants, which are popular among population. Therefore, researches have been done to justify the 

composition and structural-mechanical properties of dough and fondants made from gluten-free rice 

flour, using innovative ingredients - cocoa butter, condensed milk, chicken eggs, white sugar and  

citron powder.The main technology characteristics of fondants have been presented. Surfactants were 

used in order to obtain the desired structure. The necessity of using surfactants in fondants has been 

proved. This article analyses the advantages and disadvantages of the new recipe composition, in 

search for solutions to optimize formulations, taking into account the introduction of surfactants. On 

the basis of theoretical analysis and analyzing the classic ingredients of hot dessert, the authors have 

chosen the formulation of special purpose fondants. The article also presents the results of 

experimental studies on parameters such as porosity, adhesion, general deformation of dense part of 

the fondant. Therefore, it is reasonable to conduct the experimental research and develop the 

technical documentation for new types of fondant desserts using alternative raw materials. As a result 

of research on dough viscosity, the porosity of the dense part of fondant optimized the ratio between 

flour and surfactant. It is shown that the adhesion values of dough and total deformation of dense part 

of fondants are 1.3 times greater, and by 11% greater respectively in comparison with the control 

sample. 

 

Keywords: hot sweet dishes, surfactant, porosity, adhesion, optimization. 
 

1. Introduction 
 

In Ukraine, there is a group of diseases, 

their socially dangerous relevance and 

importance being determined not only by 

their high prevalence, but also by lack of a 

range of special purpose products. One of 

such diseases is the celiac disease – 

metabolic intolerance to cereal protein by 

the body. As a result of the United 

European Gastroenterology Week in 2002 

in Geneva at a plenary meeting it was 

determined that every hundredth citizen of 

the country has food intolerance to proteins 

of wheat, rye, barley and cereal- made 

products. It is known that the majority of 

patients suffering from celiac disease are 

children of different ages.  

In connection with the absence of a wide 

range of gluten-free products on the 

territory of Ukraine, and considering the 

widespread popularity of hot sweet dishes 

among different age groups, recipes of 

special purpose fondants have been 

developed on the basis of gluten-free rice 

flour in order to implement them in public 

restaurant business units. 

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Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIV, Issue 4  – 2015 

 

Olena DUDKINA, Aleksandra NEMIRICH, Andriy GAVRYSH, Tatiana ISCHENKO, Yuriy TKACHUK 
Investigation of structural-mechanical properties of the recipe composition for fondans special purpose, Food and 

Environment Safety, Volume XIV, Issue 4 – 2015, pag. 352 – 357 

353 

 

Currently, the implementation of 

traditional technologies of fondants 

(chocolate fondants fig.1) is at an early 

stage, though this dessert is becoming 

more and more popular in the restaurant 

business establishments of Ukraine. But, 

unfortunately, there are still no profound 

researches on diversification and 

adaptation of assortment for different 

populations. 

These factors lead to further improvement 

of the technological production process of 

recipe compositions of special purpose 

fondants using mathematical modeling. 

The classic technology of cooking fondant 

consists of the following steps: 

introduction of the stuffing – chocolate 

cream ganache which is frozen, then 

addition to form inside the biscuit dough 

and baking for five minutes. For the 

preparation of the traditional product the 

following ingredients are used: dark 

chocolate (28...30%), cream butter 

(13...14%), wheat flour (20%), eggs 

(22...25%), white sugar (13...14%). 

However, the use of wheat flour in the 

production of gluten-free products is 

impossible. 

 

Given the characteristics of the developed 

product, the recipe of special purpose 

fondants is hereby given: rice flour (GOST 

27168-86), cocoa butter (DSTU 

5004:2008), white sugar (DSTU 

4623:2006), and citron powders (GOST 

6829-89), eggs (DSTU 5028:2008), 

condensed milk (DSTU 4274:2003). 

During the technological production 

process, one of the key steps is preparing 

the recipe mixture for semifinished special 

purpose fondants and formation of a 

complex colloidal system. 

However, given the selection of these 

components in terms of their physico-

chemical properties, research goals and 

objectives were established. 

The purpose of the article was to study the 

structural-mechanical properties of a recipe 

mixture for special purpose fondants to 

further optimize the recipe. 

Tasks: 

1. To justify the nomenclature of the list of 

indicators which form the structural-

mechanical properties; 

2. to investigate viscosity, shear stress and 

porosity recipe mixture for special purpose 

fondants; 

3. to establish correlations between 

porosity and viscosity of the finished 

product. 

4. to investigate adhesion strength and 

overall deformation of the thick part of 

fondants. 

 

2. Matherials and methods 

 

The main objective of this survey is to 

analyze fondants made from wheat flour as 

control sample and those made from rice 

flour.Traditional methods of determining 

viscosity, shear stress were used: 

viscometer Reotest-2, porosity – by means 

of the computerized method, adhesion – by 

means of adhesion tester, total deformation 

– by penetrometer, optimization – by the 

method of least squares using software 

packages. 

 

3. Results and discussion 
 

Despite the exceptional variety of foods 

that are used in the food industry and 

establishments of restaurant business, in 

most cases at different technology stages 

 
Fig. 1. Chocolate fondant 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIV, Issue 4  – 2015 

 

Olena DUDKINA, Aleksandra NEMIRICH, Andriy GAVRYSH, Tatiana ISCHENKO, Yuriy TKACHUK 
Investigation of structural-mechanical properties of the recipe composition for fondans special purpose, Food and 

Environment Safety, Volume XIV, Issue 4 – 2015, pag. 352 – 357 

354 

 

of their processing, they are non-

homogeneous systems. By homogeneous 

system we understand that system which 

consists of two or more phases, each one 

having its own phase contact area and 

being mechanically separated from the 

other phase. Any non homogeneous binary 

system consists of an internal or disperse 

system and the external or dispersion 

medium in which dispersed phase particles 

are located. A system in which the external 

phase is a liquid is called the liquid non 

homogeneous system. Depending on the 

dispersive and the dispersed phase the 

following liquid heterogeneous systems are 

distinguished: Suspension – a liquid which 

contains therein solid suspended particles; 

Emulsion – a system in which the liquid 

dispersion medium contains therein 

particles of one or more other liquids, 

wherein all the components of the system 

must be mutually insoluble; Foam – 

systems which consist of a liquid 

dispersion medium and therein particles 

gas. 

In food industry and restaurant business 

units, homogeneous solutions, suspensions, 

emulsions were prepared by mixing the 

dispersion process inseparably. 

Dispersing is a grinding process of solid and 

gaseous substances in the liquid. Among 

these processes, there are three main ones: 

emulsification, homogenization and 

atomization of liquids. 

The above-mentioned systems are used to 

obtain dough for special purpose fondants 

formed during heat treatment (baking) 

homogeneous internal component, similar 

to cream ganache in traditional fondants. 

As main type of gluten-free raw materials 

for special purpose fondants we selected 

rice flour, which is taken in parts by 

weight of 20, 25 and 30%. The resulting 

system is a polidispersoid which is a 

combination of emulsion and dispersion of 

particular matter in the fatty phase, and 

does not provide the organoleptic quality 

of the finished product at control level. 

To improve the data quality and functional 

properties in food processing industries 

surfactants are used to stabilize the 

emulsion and foam structure, modifying 

the crystalline form of fat compositions, 

regulating the structural-mechanical 

properties of semi-finished and hot sweet 

dishes. 

Over the last years, esters of various fatty 

acids (including citric acid ester) have been 

increasingly used as emulsifiers both in our 

country and abroad during the production 

of food products. 

 Hydrolysed and standardised lecithin is 

the most common one in multicomponent 

food systems. 

Standardised lecithin has a more 

pronounced effect on the process and 

quality of finished products due to the 

differences of its hydrophilic-lipophilic 

balance. The recommended dosage of 

lecithin is 0.7% in the mass of the 

composition recipe. 

Hydrolysed lecithin has also a number of 

advantages.  It is the most hydrophilic, as 

determined by the degree of hydrolysis, 

thus allowing the use of such emulsions in 

cream lecithins. Its structure is similar to 

that of monoglycerides, having only one 

fatty acid which is more effective in 

baking and provides a delicate product, 

stable to storage. The best result is 

achieved by a lecithin content of 0.7% in 

the weight of the composition recipe. 

Among the wide range of emulsifiers, 

citric acid ester of the company 

«GRINDSTED®CITREMSP 70» was 

chosen, which complies with the 

Regulation № 1829/2003 and 1830/2003 

and meets the requirements of the 

European Union (E 472 c) and is 

completely safe for use in the food 

industry. Citric acid ester of mono-, 

diglycerides made from edible refined 

sunflower oil and palm oil. It reduces the 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIV, Issue 4  – 2015 

 

Olena DUDKINA, Aleksandra NEMIRICH, Andriy GAVRYSH, Tatiana ISCHENKO, Yuriy TKACHUK 
Investigation of structural-mechanical properties of the recipe composition for fondans special purpose, Food and 

Environment Safety, Volume XIV, Issue 4 – 2015, pag. 352 – 357 

355 

 

tension between lipid and aqueous phase to 

stabilize the liquid emulsion, ensures the 

purity and stability of the aqueous 

dispersion medium with a high fat content, 

also has a high water binding capacity, and 

prevents the cracking of the product during 

baking and sticking to the surface of the 

molds. The recommended dosage is of 

1.0% by weight of the composition recipe. 

Based on the experimental data defining 

the viscosity of the product of the number 

of rice flour x1 (v%) and surfactant x2 

(y%), the quadratic regression equation 

found, is approximately given this 

dependence. 

Y = 172.39 + 1.43 x1 + 2085.83 x2 + 0.31 

x1
2 – 2683.33 x2

2 + 2.50 x1 x2.  (1) 

Multiple determination coefficient R2 = 

0.9877, that is accuracy is quite high. The 

corresponding surface is as follows (Figure 

2). 

 

 

 
Fig. 2. Response surface of dosing rice flour and 

surfactant on viscosity of dough for special 

purpose fondants 

Obviously (Figure 2), that in the area of 

changes factors x1 and x2, the viscosity of 

the product has no extrema. From a 

practical point of view, acceptable value of 

viscosity of the product is the value of Y = 

800 Pa · s, similar to the viscosity of the 

test of control. Therefore, we can write the 

equation of the corresponding line level: 

172.39 + 1.43 x1 + 2085.83 x2 + 0.31 x1
2 – 

2683.33 x2
2 + 2.50 x1 x2 = 800,   (2) 

or 

0.31 x1
2 – 2683.33 x2

2 + 2.50 x1 x2 + 1.43 

x1 + 2085.83 x2 = 627.61,   (3) 

which defines hyperbole, the schematic 

graph being shown below: 

 
Fig. 3. The line of viscosity of fondant dough 

depending on rice flour and surfactant dosage 

In addition to viscosity of the product, its 

porosity was investigated as well. 

Based on the experimental data, the 

following equation of the quadratic 

regression was obtained: 

Y = – 88.50 + 8.93 x1+ 129.17 x2 – 0.14 

x1
2 – 50.00 x2

2 – 3.50 x1 x2.  (4) 

Multiple determination coefficient R2 = 

0.8132, that is accuracy is quite high. 

The corresponding surface looks as 

follows: 

 
Fig. 4.  Response surface of dosing rice flour and 

surfactant on the porosity and viscosity of dough 

800 Pa.s. for special purpose fondants 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIV, Issue 4  – 2015 

 

Olena DUDKINA, Aleksandra NEMIRICH, Andriy GAVRYSH, Tatiana ISCHENKO, Yuriy TKACHUK 
Investigation of structural-mechanical properties of the recipe composition for fondans special purpose, Food and 

Environment Safety, Volume XIV, Issue 4 – 2015, pag. 352 – 357 

356 

 

The investigation of the porosity function 

of the extremum was done on the condition 

that the viscosity of the product is 800 

Pa·s. The task was done on conditional 

extremum. The analysis was carried out, 

giving the point of maximum x1 = 

24,583% rice flour, x2 = 0.495% ester of 

citric acid, Ymax = 55.52%. 

An important factor is to ensure 

appropriate adhesive properties of gluten-

free dough. Accordingly, we investigated 

the adhesion strength of the recipe 

composition according to the optimized 

structure by comparing to the control 

sample– Figure 5. 

 
 

Fig. 5. Adhesion strength of test samples 

 

As seen in Figure 5, the strength of 

experience is 1.3 times greater than the 

strength of the control. Thus, it is 

explained the action of gluten-free raw 

materials and surfactants due to the lack of 

gluten proteins. In addition to the positive 

physiological effects, rice flour provides 

higher emulsifying (ES) (stability of the 

emulsion from 42 to 65%) and fat binding 

(FBC) (from 28 to 68%) capacities as 

compared with the control sample. 

Based on these investigations, the general 

deformation of the dense part of fondants 

was determined using penetrometer 

(Figure 6).  
As seen in Figure 6, we can conclude that 

the experiment sample formed a more 

tender structure that is 11% less than the 

control one, due to the chemical 

composition of innovative recipe 

ingredients. 

 

 
Fig. 6. General deformation of dense part of  

fondants 

 

4. Conclusion 

 

Thus, in conclusion we can remark based 

on the multifaceted complex researches of 

structural-mechanical properties that the 

formation of the structure by optimizing 

recipe fondants’ composition of gluten-free 

rice flour is similar to traditional fondants 

made from wheat flour. 

1. Based on the features of special purpose 

fondants, namely the presence of the liquid 

component during cutting, similar filling 

(cream ganache in traditional fondant) and 

dense part (porous shell) of sweet dish, 

indicators of structural-mechanical 

properties – dough viscosity and adhesion, 

porosity and overall deformation of dense 

part were selected. 

0

50

100

150

200

250

Control Test

Adhesion , Pa

0

20

40

60

80

100

Control Test

General deformation of dense part of  

fondants



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIV, Issue 4  – 2015 

 

Olena DUDKINA, Aleksandra NEMIRICH, Andriy GAVRYSH, Tatiana ISCHENKO, Yuriy TKACHUK 
Investigation of structural-mechanical properties of the recipe composition for fondans special purpose, Food and 

Environment Safety, Volume XIV, Issue 4 – 2015, pag. 352 – 357 

357 

 

2. As a result of research on viscosity of 

fondants’ dough made from wheat flour  

and those made from rice flour for special 

purpose, the equation of quadratic 

regression was found, which roughly 

defines the dependence of  dough viscosity 

on dosing of rice flour and surfactants, and 

of the constructed surface as response of 

this dependence. 

3. From a practical point of view, an 

unacceptable viscosity value of the product 

is the value of Y = 800 Pa·s, similar to the 

viscosity of control sample dough, on the 

basis of experimental data and their 

mathematical processing the line of dough 

viscosity level is built for special purpose 

fondants (800 Pa·s), depending on the 

dosage of rice flour and surfactant. 

4. The response surface of porosity of the 

dense part of special purpose fondants 

depends on the dosage of rice flour and a 

surfactant with a dough viscosity of 800 

Pa·s. 

5. It is found that the adhesion strength of 

dough in the test sample of fondants has by 

23% greater importanc than that in the 

control sample, which is due to the 

technological properties of gluten-free raw 

materials and surfactant and the lack of 

gluten proteins. 

6. In the special purpose fondants a more 

tender structure of the dense part than in 

control one was formed, fact that may be 

explained in terms of the overall 

deformation of the dense part of this sweet 

dish. 

 

5. References 
 

[1]. DUDKINA O.O., GUBENKO S.O., 

GAVRYSH A.V., NEMIRICH A.V. Justification 

recipe composition fondans special purpose, 

Progressive technique and technology of food 

production restaurant Economy and Trade: 

collection of scientific papers / Kharkiv State 

University of Food Technology and Trade, Vol. 1 

(21), 331-343 (2015). 

[2]. GAVRYSH A.V., ISCHENKO T.I., 

NEMIRICH A.V., DUDKINA O.O., GUBENKO 

S.O. Fondan special purpose, Patent for utility 

model, № 100479 (2015). 

[3]. DOTSENKO V.F., GAVRYSH A.V., 

KULIKOVA KH.V. Composition of chocolate 

fondan, Patent for utility model, № 82998 (2013). 
[4]. VYSHNYAK M.N. Pastries for gluten-free 

food, Polzunovsky almanac. Vol. 2, 95-96 (2009). 

[5]. KOZUBAEVA L.A. Gluten-free flour products 

for prophylactic and therapeutic feeding. Modern 

problems of technique and technology of food 

production: mater. Eleventh Intern. scientific and 

practical. Conf., 73-74 (2008). 

[6]. OBOLKINA V.I., ZALEVSKAYA N.A., 

GUREEVA V.S., KISHKO S.A. Study of the 

effectiveness of mixtures of emulsifiers in 

confectionery, Bakery and confectionery industry 

Ukraine Vol. 5, 11-12 (2011).