Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels

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dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.contributor.authorDalabasmaz, Sevim
dc.contributor.authorMelayim, Mehmet Erhan
dc.contributor.authorKonar, Nevzat
dc.date.accessioned2024-12-24T19:29:34Z
dc.date.available2024-12-24T19:29:34Z
dc.date.issued2024
dc.departmentSiirt Üniversitesi
dc.description.abstractIn this study, the effects of gelatin concentrations (GC) (5.0-10.0 g/100 g), mixing rate (MR) (100-1100 rpm), and gelatin addition temperature (GAT) (55, 60, and 65 degrees C) were investigated on the main textural and various physicochemical properties of model gels (n = 72) prepared using sucrose and glucose syrup (40-42 DE). Considering the p-value of the F-statistic calculated by analysis of variance and the 5% significance level, the production parameters and their interactions had a significant effect on the quality parameters. The influence of the production parameters GC, MR, and GAT, and the interaction of these parameters, GC * MR, GC * GAT, MR * GAT, and GC * MR * GAT of the model gels on the quality characteristic were expressed by converting the Type III SS values into percent values. When all quality characteristics were considered together, MR was the most influential with a score of 58%. PCAmix, a combination of factorial analysis with PCA, was used to visualize the correlations between the production parameters and the quality characteristics of the modeled gels. A great influence was observed between MR and moisture content, color properties, and texture parameters, except springiness. A moderate effect of GC and a minor effect of GAT could be characterized. With the 2D-map of observations, the model gels could be clearly divided into two groups according to the MRs. In accordance with the observations diagram of PCAmix, the similarity dendrogram of AHC also formed two clusters, one cluster for the samples with MR 100 and 200 rpm and one cluster for the samples with MR 500 and 1100 rpm.
dc.description.sponsorshipThis study based on Mehmet Erhan Melayimamp;apos;s Master of Science (MSc) Thesis (Siirt University, Turkey).
dc.description.sponsorshipThis study based on Mehmet Erhan Melayim & apos;s Master of Science (MSc) Thesis (Siirt University, Turkey).
dc.identifier.doi10.1111/jtxs.12800
dc.identifier.issn0022-4901
dc.identifier.issn1745-4603
dc.identifier.issue1
dc.identifier.pmid37718251
dc.identifier.scopus2-s2.0-85171391450
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1111/jtxs.12800
dc.identifier.urihttps://hdl.handle.net/20.500.12604/7144
dc.identifier.volume55
dc.identifier.wosWOS:001067829400001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Texture Studies
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectconfectionery
dc.subjectgelatin
dc.subjecttexture
dc.titleEffects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels
dc.typeArticle

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