Development of healthier gummy candy by substituting glucose syrup with various fruit juice concentrates

Basit Öğe Kaydı
dc.authoridHabibzadeh Khiabani, Arezou/0009-0006-9662-6957
dc.authoridpalabiyik, ibrahim/0000-0001-8850-1819
dc.contributor.authorGoztok, Serpil Pekdogan
dc.contributor.authorKhiabani, Arezou Habibzadeh
dc.contributor.authorToker, Omer Said
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorKonar, Nevzat
dc.date.accessioned2024-12-24T19:24:10Z
dc.date.available2024-12-24T19:24:10Z
dc.date.issued2024
dc.departmentSiirt Üniversitesi
dc.description.abstractThe 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.
dc.description.sponsorshipThe authors express thanks to TUBITAK (The Scientific and Technological Research Council of Turkey) for providing open-access publication fee.
dc.identifier.doi10.1002/fsn3.4389
dc.identifier.endpage7876
dc.identifier.issn2048-7177
dc.identifier.issue10
dc.identifier.pmid39479632
dc.identifier.scopus2-s2.0-85201065793
dc.identifier.scopusqualityQ1
dc.identifier.startpage7864
dc.identifier.urihttps://doi.org/10.1002/fsn3.4389
dc.identifier.urihttps://hdl.handle.net/20.500.12604/5873
dc.identifier.volume12
dc.identifier.wosWOS:001290936300001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofFood Science & Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241222
dc.subjectconfectionery
dc.subjectfruit juice concentrate
dc.subjectglucose syrup
dc.subjecthealthy candy
dc.subjectnatural sweeteners
dc.titleDevelopment of healthier gummy candy by substituting glucose syrup with various fruit juice concentrates
dc.typeArticle

Dosyalar

Koleksiyon

WOS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu