Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies

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dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.contributor.authorGok, Silan
dc.contributor.authorToker, Omer Said
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorKonar, Nevzat
dc.date.accessioned2024-12-24T19:27:28Z
dc.date.available2024-12-24T19:27:28Z
dc.date.issued2020
dc.departmentSiirt Üniversitesi
dc.description.abstractThe aim of this study was to investigate effects of using different combinations of bulking agents (sucrose, mannitol and soluble wheat fiber) on the physico-chemical [moisture, water activity, soluble solid (SSC), color], texture and sensory properties of gummy candies formulated by maltitol syrup instead of glucose syrup. Experimental points of the study were determined by simplex lattice mixture design. Linear and quadratic models were determined for the effects on hedonic sensory properties and water activity, SSC, L *, chroma, various TPA (hardness, cohesiveness, springiness and resilience) parameters according to independent variables (p < 0.05). R-2 values of these models were determined between 0.579 and 0.999. With the increase of mannitol, negative changes were encountered in quality parameters other than brightness (L*). As a result of this study, it was determined that the solubility, crystallization behavior, hygroscopicity properties and sweetness level of alternative components should be taken into consideration in the selection of bulking sweeteners and agents in confectionery products. Also, it was determined that soluble wheat fiber can be a good alternative to reduce sucrose in gummy confectionery with fulfilling consumer demands and expectations.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [TOVAG-118O856]
dc.description.sponsorshipThis work was funded by the Scientific and Technological Research Council of Turkey (TUBITAK), Project No. TOVAG-118O856.
dc.identifier.doi10.1016/j.lwt.2020.109531
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85084338425
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2020.109531
dc.identifier.urihttps://hdl.handle.net/20.500.12604/6653
dc.identifier.volume128
dc.identifier.wosWOS:000540290000063
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectConfectionery
dc.subjectSugar-free
dc.subjectOptimization
dc.subjectMixture design
dc.titleUsage possibility of mannitol and soluble wheat fiber in low calorie gummy candies
dc.typeArticle

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