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    Öğe
    Determination and numerical modeling of sugar release from model food gels
    (Elsevier Sci Ltd, 2023) Goztok, Serpil Pekdogan; Palabiyik, Ibrahim; Boluk, Esra; Gunes, Recep; Toker, Omer Said; Konar, Nevzat
    In the present study, sugar release from food gels prepared with three different hydrocolloids; gelatin (GL (160, 200, and 250 bloom)), low methoxyl pectin (LMP), modified corn starch (MCS) was determined at quiescent (treatment 1, only mixing) and disruptive (treatment 2, mixing and shredding) conditions. According to the results, except for LMP gels in treatment 1, sugar release time increased depending on the hydrocolloid concentration in model gels and the lowest hydrocolloid concentration resulted in the shortest release time in both treatments (p < 0.05). In treatment 2, it was observed that the release times were shorter than treatment 1, and fractures in the gel had a significant effect on sugar release. Numerical model was developed for both treatments, which fitted well with the experimental data. The effective diffusivity values (Deff) of sugar release from gels were found between 0.22 x 10-8-5.07 x 10-8 m2/s and 1.37 x 10-8-18.47 x 10-8 m2/s in treatments 1 and 2, respectively, showing that mixing process increased the Deff values significantly. In line with these results, the significant effect of gel texture on sucrose release was clearly demonstrated.
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    Öğe
    Development of healthier gummy candy by substituting glucose syrup with various fruit juice concentrates
    (Wiley, 2024) Goztok, Serpil Pekdogan; Khiabani, Arezou Habibzadeh; Toker, Omer Said; Palabiyik, Ibrahim; Konar, Nevzat
    The main objective of this study was to evaluate the effects of various formulations of fruit juice concentrates (pomegranate, grape, and sour cherry) on the pH, water activity, density, color, texture, and microstructure characteristics of candies instead of glucose syrup. The experimental points of the study were examined by a D-optimal mixture design to optimize the concentration of fruits used in the formulation and achieve excellent physicochemical characteristics. Fruit juice concentrates, either singly or in combination, were used as a complete substitute for glucose syrup in the formulation. Total fruit juice concentration used in the formulation was 54.07% and each of the fruit juice concentrations changed between 0 and 54.07% in the formulation. By combining these three fruit juices, 14 gummy candy samples were produced, depending on the Special cubic, cubic, and quadratic models that were used for the effects on the physicochemical properties (pH, water activity, density, L*, a*, b*, and chroma), and the texture profile analysis (TPA) (hardness, cohesiveness, springiness, and resilience) parameters according to independent variables. Results showed that pH, water activity, and density values of the gummy candy samples were found to be in the range of 2.22-3.08, 0.46-0.52, and 1.10-1.53 g/mL, respectively, and were significantly affected by different fruit juice concentrates (p < .05). The texture profile analysis showed that except for springiness, fruit juice concentrations significantly affected the texture profile (p < .05). The texture values, such as hardness, springiness, cohesiveness, gumminess, and resilience of the gummy candy samples, were determined as 146.1-938.8 N, 0.63-0.99, 0.75-1.19, 136.02-947.94 g, and 0.12-0.51, respectively. In addition, various fruit juice concentrates significantly affected the color parameters of gummy candies, and using pomegranate juice and sour cherry concentrates increased the +a* value of the gummy candies. Therefore, fruit juice-based gummy candies can be developed as value-added gummy candies by using fruit juice concentrates.
  • [ X ]
    Öğe
    Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study
    (Elsevier, 2022) Goztok, Serpil Pekdogan; Gunes, Recep; Toker, Omer Said; Palabiyik, Ibrahim; Konar, Nevzat
    In this study, the effects of using various fruit juice concentrates (pomegranate, grape and sour cherry) instead of corn syrup in marshmallows on the physico-chemical, textural and microstructural properties of the products were investigated. Experimental points of the study were determined by D-optimal mixture design, and accordingly, special cubic, linear and quadratic models were used for the effects on physico-chemical, color and texture parameters according to independent variables. Considering the results, pH, water activity and density values of the marshmallow samples were found to be in the range of 2.54-3.21, 0.48-0.55 and 0.44-0.66 g/mL, respectively. As expected, the use of fruit juice concentrates affected the visual properties of marshmallows, and in particular sour cherry and pomegranate juice concentrates caused a positive increase in the +a* values of the samples. According to the texture profile analysis, the hardness, springiness, cohesiveness, gumminess and resilience values of the samples were determined as 6.43-10.5 N, 0.84-97, 0.74-0.90, 5.18-8.22 g, 0.34-0.81, respectively. R2 values of investigated parameter models were determined between 0.4971 and 0.8901. It was concluded that fruit juice concentrates can be used instead of corn syrup in marshmallows to meet consumer demands and expectations. Finally, it is thought that it will be useful to investigate the effects of various hy-drocolloids on the color, texture stability and sensory properties of the products with further studies using fruit juice concentrates in marshmallow production.