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PRODUCTION OF INULIN CONTAINING JELLY TYPE SOFT CONFECTIONERY AND OPTIMIZATION OF INGREDIENTS

Yıl 2019, Cilt: 44 Sayı: 5, 759 - 769, 17.08.2019
https://doi.org/10.15237/gida.GD19061

Öz

Demand for functional foods has
increased with the increasing consumer orientation towards healthy products for
a better quality of life. For this reason, innovation studies are being made
intensively in the formulation of various products in the food sector. In this
study, it was aimed to investigate the effect of gelatin, sugar and inulin
ratios on the textural and sensory properties of jelly type soft candy. As a
result of the texture analysis, it was understood that increasing the amount of
gelatin is the most important parameter which increases the hardness and
reduces adhesive adhesion. When the results of texture analysis were evaluated,
it was concluded that the amount of inulin increased adhesiveness. Inulin
analyses have shown that the results are compatible with the theoretical
expected amount of inulin and there is no loss of inulin in the production
conditions. According to the results, it was understood that the appreciation
of sensory hardness directly affects the general appreciation. The results of
this research show that if sweetness optimization is done, an alternative and
delightfully consumed jelly type soft confectionery product with functional
properties can be produced by using inulin instead of sugar in the formulation.

Kaynakça

  • Abbasi, S., Farzanmehr, H. (2009). Optimization of extracting conditions of inulin from Iranian artichoke with/without ultrasound using response surface methodology. J Sci Technol Agric Nat Resour Water Soil Sci, 13(47): 423–435.
  • Aidoo, R.P., Depypere, F., Afoakwa, E.O., Dewettinck, K. (2013). Industrial manufacture of sugarfree chocolates-applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development. Trends Food Sci Technol, 32: 84–96.
  • Azevedo, B.M., Morais-Ferreira, J.M., Luccas, V., Bolini, H.M.A. (2017). Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudiana Bertoni) with different Rebaudioside A contents: multiple time–intensity analysis and physicochemical characteristics. Int J Food Sci Technol, 52: 1731–1738.
  • Barclay, T., Ginic-Markovic, M., Cooper, P., Petrovsky, N. (2010). Inulin: A versatile polysaccharide with multiple pharmaceutical and food chemical uses. J Excip Food Chem, 1: 27–50.
  • Boeckner, L., Schnepf, M., I., Tungland, B.C. (2001). Inulin: A review of nutritional and health implications. Adv Food Nutr Res, 43: 1–63.
  • Bryant, A., Ustunol, Z., Steffe, J. (1995). Texture of Cheddar cheese as influenced by fat reduction. J Food Sci, 60: 1216–1219.
  • Delgado, P., Banon, S. (2018). Effects of replacing starch by inulin on the physicochemical, texture and sensory characteristics of gummy jellies. CYTA-J FOOD, 16: 1–10.
  • Franck, A. (2002). Technological functionality of inulin and oligofructose. Br J Nutr, 87(2): 287–291.
  • Gilbowski, P., Bukowska A. (2011). The effect of pH, temperature and heating time on inulin chemical stability. Acta Sci Pol Technol Aliment, 10(2): 189–196.
  • Hartel, R.W., Von Elbe, J.H., Hofberger, R. (2018). Confectionery Science and Technology. Springer International Publishing, Switzerland, 536p.Jiamjariyatam, R. (2017). Influence of gelatin and isomaltulose on gummy jelly properties. Int Food Res J, 25(2): 776–783.
  • Nair, K.K., Kharb, S., Thompkinson, D.K. (2010). Inulin dietary fiber with functional and health attributes. A review. Food Rev Int, 26: 189–203.
  • Karimi, R., Azizi, M.H., Ghasemlou, M.,Vaziri, M. (2015). Application of inulin in cheese as prebiotic, fat replacer and texturizer: A review. Carbohydr Polym, 119: 85–100.
  • Martinez, R.C, Bedani, R., Saad S.M. (2015). Scientific evidence for health effects attributed to the consumption of probiotics and prebiotics: an update for current perspectives and future challenges. Br J Nutr, 114(12): 1993–2015.
  • Méndez-Zamora, G., García-Macías, J.A., Santellano-Estrada, E., Chávez-Martínez, A., Durán-Meléndez, L.A., Silva-Vázquez, R., Quintero-Ramos, A. (2015). Fat reduction in the formulation of frankfurter sausages using inulin and pectin. Food Sci Technol (Campinas), 35: 25–31.
  • Miremadi, F., Shah, N.P. (2012). Applications of inulin and probiotics in health and nutrition. Int Food Res J, 19(4): 1337–1350.
  • Murphy, O. (2001). Non-polyol low-digestible carbohydrates: food applications and functional benefits. Br J Nutr, 85: 47–53.
  • Mussatto, S.I., Mancilha, I.M. (2007). Non-digestible oligosaccharides: A review. Carbohydr Polym, 68: 587–597.
  • Mutlu, C., Tontul, S.A., Erbaş, M. (2018). Production of a minimally processed jelly candy for children using honey instead of sugar. LWT-Food Sci Technol, 93: 499–505.
  • Muzammil, H.S., Rasco, B., Sablani, S. (2017). Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt. Food Nutr Res, 61(1): 1–7.
  • Patel, S., Goyal, A. (2011). Functional oligosaccharides: production, properties and applications. World J Microbiol Biotechnol, 27: 1119–1128.
  • Prakash, N., Priya, S. (2016). Development of novel functional confectionery using low reduced sugar. Indian J Drugs, 4(4): 141–148.
  • Rahman, M.S., Al-Mahrouqi, A.I. (2009). Instrumental texture profile analysis of gelatin gel extracted from grouper skin and commercial (bovine and porcine) gelatin gels. Int J Food Sci Nutr, 60: 229–242.
  • Riedel, R., Birgit, B., Harald, R. (2015). Development of formulations for reduced-sugar and sugar-free agar based fruit jellies. Int J Food Sci Technol, 50(6): 1338–1344.
  • Royer, G., Madieta, R., Symoneaux, R., Jourjon, F. (2006). Preliminary study of the production of apple pomace and quince jelly. LWT-Food Sci Technol, 29: 1022–1025.
  • Saeed, M., Yasmin, I., Pasha, I., Randhawa, M.A., Khan, M.I., Shabbir, M.A., Khan, W.A. (2015). Potential application of inulin in food industry; a review. Pakistan J Food Sci, 25(3): 110–116.
  • Serin, S., Sayar, S. (2017). The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product. Food Sci Technol, 37: 25–32.
  • Shourideh, M., Taslimi, A., Azizi, M.H., Mohammadifar, M.A. (2012). Effects of D-Tagatose and inulin on some physicochemical, rheological and sensory properties of dark chocolate. Int J Biosci Biochem Bioinforma, 2(5): 314–319.
  • Swennen, K., Courtin, C.M., Delcour, J.A. (2006). Non-digestible oligosaccharides with prebiotic properties. Crit Rev Food Sci Nutr, 46: 459–471.
  • Zabot, G., Silva, E.K., Azevedo, V.M., Meireles, M.A.A. (2016). Replacing modified starch by inulin as prebiotic encapsulant matrix of lipophilic bioactive compounds. Food Res Int, 85: 26–35.

İNÜLİN İÇERİKLİ JELLY TİPİ YUMUŞAK ŞEKERLEME ÜRETİMİ VE BİLEŞEN OPTİMİZASYONU

Yıl 2019, Cilt: 44 Sayı: 5, 759 - 769, 17.08.2019
https://doi.org/10.15237/gida.GD19061

Öz

Tüketicilerin daha kaliteli bir yaşam
için sağlıklı ürünlere yöneliminin artması ile birlikte fonksiyonel gıdalara
olan talep de artış göstermiştir. Bu sebeple, gıda sektöründe çeşitli ürünlerin
formülasyonlarında yenilik çalışmaları yoğun bir şekilde yapılmaktadır. Bu
çalışmada, jelly tipi yumuşak şeker ürününe inülin ilave edilerek formülasyona
giren hammaddelerden jelatin, şeker ve inülin oranlarının ürünün tekstürel ve
duyusal özelliklerine etkisinin incelenmesi amaçlanmıştır. Örnekler üzerinde
yapılan tekstür analizi sonucunda jelatin miktarının artmasının sertliği
arttıran, adezif yapışkanlığı ise azaltan en önemli parametre olduğu
anlaşılmıştır. Örneklere uygulanan tekstür analizi sonuçları
değerlendirildiğinde inülin miktarının adezif yapışkanlığı arttırdığı sonucuna
varılmıştır. İnülin analizleri sonuçlarının teorik beklenen inülin miktarıyla
uyumlu bulunması üretim şartlarında inülin kaybının yaşanmadığını göstermiştir.
Yapılan değerlendirmeler sonucunda duyusal sertlik beğenisinin genel beğeniyi
doğrudan etkilediği anlaşılmıştır. Araştırmada elde edilen sonuçlar, tatlılık
optimizasyonu yapıldığında jelly tipi şekerleme ürünlerinde şeker yerine inülin
kullanımının, tüketiciler tarafından sevilerek tüketilen, fonksiyonel özellik
kazandırılmış alternatif bir şekerleme ürününün üretilebileceğini
göstermektedir. 

Kaynakça

  • Abbasi, S., Farzanmehr, H. (2009). Optimization of extracting conditions of inulin from Iranian artichoke with/without ultrasound using response surface methodology. J Sci Technol Agric Nat Resour Water Soil Sci, 13(47): 423–435.
  • Aidoo, R.P., Depypere, F., Afoakwa, E.O., Dewettinck, K. (2013). Industrial manufacture of sugarfree chocolates-applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development. Trends Food Sci Technol, 32: 84–96.
  • Azevedo, B.M., Morais-Ferreira, J.M., Luccas, V., Bolini, H.M.A. (2017). Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudiana Bertoni) with different Rebaudioside A contents: multiple time–intensity analysis and physicochemical characteristics. Int J Food Sci Technol, 52: 1731–1738.
  • Barclay, T., Ginic-Markovic, M., Cooper, P., Petrovsky, N. (2010). Inulin: A versatile polysaccharide with multiple pharmaceutical and food chemical uses. J Excip Food Chem, 1: 27–50.
  • Boeckner, L., Schnepf, M., I., Tungland, B.C. (2001). Inulin: A review of nutritional and health implications. Adv Food Nutr Res, 43: 1–63.
  • Bryant, A., Ustunol, Z., Steffe, J. (1995). Texture of Cheddar cheese as influenced by fat reduction. J Food Sci, 60: 1216–1219.
  • Delgado, P., Banon, S. (2018). Effects of replacing starch by inulin on the physicochemical, texture and sensory characteristics of gummy jellies. CYTA-J FOOD, 16: 1–10.
  • Franck, A. (2002). Technological functionality of inulin and oligofructose. Br J Nutr, 87(2): 287–291.
  • Gilbowski, P., Bukowska A. (2011). The effect of pH, temperature and heating time on inulin chemical stability. Acta Sci Pol Technol Aliment, 10(2): 189–196.
  • Hartel, R.W., Von Elbe, J.H., Hofberger, R. (2018). Confectionery Science and Technology. Springer International Publishing, Switzerland, 536p.Jiamjariyatam, R. (2017). Influence of gelatin and isomaltulose on gummy jelly properties. Int Food Res J, 25(2): 776–783.
  • Nair, K.K., Kharb, S., Thompkinson, D.K. (2010). Inulin dietary fiber with functional and health attributes. A review. Food Rev Int, 26: 189–203.
  • Karimi, R., Azizi, M.H., Ghasemlou, M.,Vaziri, M. (2015). Application of inulin in cheese as prebiotic, fat replacer and texturizer: A review. Carbohydr Polym, 119: 85–100.
  • Martinez, R.C, Bedani, R., Saad S.M. (2015). Scientific evidence for health effects attributed to the consumption of probiotics and prebiotics: an update for current perspectives and future challenges. Br J Nutr, 114(12): 1993–2015.
  • Méndez-Zamora, G., García-Macías, J.A., Santellano-Estrada, E., Chávez-Martínez, A., Durán-Meléndez, L.A., Silva-Vázquez, R., Quintero-Ramos, A. (2015). Fat reduction in the formulation of frankfurter sausages using inulin and pectin. Food Sci Technol (Campinas), 35: 25–31.
  • Miremadi, F., Shah, N.P. (2012). Applications of inulin and probiotics in health and nutrition. Int Food Res J, 19(4): 1337–1350.
  • Murphy, O. (2001). Non-polyol low-digestible carbohydrates: food applications and functional benefits. Br J Nutr, 85: 47–53.
  • Mussatto, S.I., Mancilha, I.M. (2007). Non-digestible oligosaccharides: A review. Carbohydr Polym, 68: 587–597.
  • Mutlu, C., Tontul, S.A., Erbaş, M. (2018). Production of a minimally processed jelly candy for children using honey instead of sugar. LWT-Food Sci Technol, 93: 499–505.
  • Muzammil, H.S., Rasco, B., Sablani, S. (2017). Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt. Food Nutr Res, 61(1): 1–7.
  • Patel, S., Goyal, A. (2011). Functional oligosaccharides: production, properties and applications. World J Microbiol Biotechnol, 27: 1119–1128.
  • Prakash, N., Priya, S. (2016). Development of novel functional confectionery using low reduced sugar. Indian J Drugs, 4(4): 141–148.
  • Rahman, M.S., Al-Mahrouqi, A.I. (2009). Instrumental texture profile analysis of gelatin gel extracted from grouper skin and commercial (bovine and porcine) gelatin gels. Int J Food Sci Nutr, 60: 229–242.
  • Riedel, R., Birgit, B., Harald, R. (2015). Development of formulations for reduced-sugar and sugar-free agar based fruit jellies. Int J Food Sci Technol, 50(6): 1338–1344.
  • Royer, G., Madieta, R., Symoneaux, R., Jourjon, F. (2006). Preliminary study of the production of apple pomace and quince jelly. LWT-Food Sci Technol, 29: 1022–1025.
  • Saeed, M., Yasmin, I., Pasha, I., Randhawa, M.A., Khan, M.I., Shabbir, M.A., Khan, W.A. (2015). Potential application of inulin in food industry; a review. Pakistan J Food Sci, 25(3): 110–116.
  • Serin, S., Sayar, S. (2017). The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product. Food Sci Technol, 37: 25–32.
  • Shourideh, M., Taslimi, A., Azizi, M.H., Mohammadifar, M.A. (2012). Effects of D-Tagatose and inulin on some physicochemical, rheological and sensory properties of dark chocolate. Int J Biosci Biochem Bioinforma, 2(5): 314–319.
  • Swennen, K., Courtin, C.M., Delcour, J.A. (2006). Non-digestible oligosaccharides with prebiotic properties. Crit Rev Food Sci Nutr, 46: 459–471.
  • Zabot, G., Silva, E.K., Azevedo, V.M., Meireles, M.A.A. (2016). Replacing modified starch by inulin as prebiotic encapsulant matrix of lipophilic bioactive compounds. Food Res Int, 85: 26–35.
Toplam 29 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

İbrahim Palabıyık

Ahmet Demircan Bu kişi benim

Ahmet Şükrü Demirci

Yayımlanma Tarihi 17 Ağustos 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 44 Sayı: 5

Kaynak Göster

APA Palabıyık, İ., Demircan, A., & Demirci, A. Ş. (2019). İNÜLİN İÇERİKLİ JELLY TİPİ YUMUŞAK ŞEKERLEME ÜRETİMİ VE BİLEŞEN OPTİMİZASYONU. Gıda, 44(5), 759-769. https://doi.org/10.15237/gida.GD19061
AMA Palabıyık İ, Demircan A, Demirci AŞ. İNÜLİN İÇERİKLİ JELLY TİPİ YUMUŞAK ŞEKERLEME ÜRETİMİ VE BİLEŞEN OPTİMİZASYONU. GIDA. Ağustos 2019;44(5):759-769. doi:10.15237/gida.GD19061
Chicago Palabıyık, İbrahim, Ahmet Demircan, ve Ahmet Şükrü Demirci. “İNÜLİN İÇERİKLİ JELLY TİPİ YUMUŞAK ŞEKERLEME ÜRETİMİ VE BİLEŞEN OPTİMİZASYONU”. Gıda 44, sy. 5 (Ağustos 2019): 759-69. https://doi.org/10.15237/gida.GD19061.
EndNote Palabıyık İ, Demircan A, Demirci AŞ (01 Ağustos 2019) İNÜLİN İÇERİKLİ JELLY TİPİ YUMUŞAK ŞEKERLEME ÜRETİMİ VE BİLEŞEN OPTİMİZASYONU. Gıda 44 5 759–769.
IEEE İ. Palabıyık, A. Demircan, ve A. Ş. Demirci, “İNÜLİN İÇERİKLİ JELLY TİPİ YUMUŞAK ŞEKERLEME ÜRETİMİ VE BİLEŞEN OPTİMİZASYONU”, GIDA, c. 44, sy. 5, ss. 759–769, 2019, doi: 10.15237/gida.GD19061.
ISNAD Palabıyık, İbrahim vd. “İNÜLİN İÇERİKLİ JELLY TİPİ YUMUŞAK ŞEKERLEME ÜRETİMİ VE BİLEŞEN OPTİMİZASYONU”. Gıda 44/5 (Ağustos 2019), 759-769. https://doi.org/10.15237/gida.GD19061.
JAMA Palabıyık İ, Demircan A, Demirci AŞ. İNÜLİN İÇERİKLİ JELLY TİPİ YUMUŞAK ŞEKERLEME ÜRETİMİ VE BİLEŞEN OPTİMİZASYONU. GIDA. 2019;44:759–769.
MLA Palabıyık, İbrahim vd. “İNÜLİN İÇERİKLİ JELLY TİPİ YUMUŞAK ŞEKERLEME ÜRETİMİ VE BİLEŞEN OPTİMİZASYONU”. Gıda, c. 44, sy. 5, 2019, ss. 759-6, doi:10.15237/gida.GD19061.
Vancouver Palabıyık İ, Demircan A, Demirci AŞ. İNÜLİN İÇERİKLİ JELLY TİPİ YUMUŞAK ŞEKERLEME ÜRETİMİ VE BİLEŞEN OPTİMİZASYONU. GIDA. 2019;44(5):759-6.

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