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- Title
İNÜLİN İÇERİKLİ JELLY TİPİ YUMUŞAK ŞEKERLEME ÜRETİMİ VE BİLEŞEN OPTİMİZASYONU.
- Authors
Demircan, Ahmet; Palabıyık, İbrahim; Demirci, Ahmet Şükrü
- Abstract
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.
- Subjects
INULIN; FUNCTIONAL foods; PRODUCT quality; GELATIN; CONFECTIONERY; SUGARS
- Publication
GIDA: The Journal of Food, 2019, Vol 44, Issue 5, p759
- ISSN
1300-3070
- Publication type
Article
- DOI
10.15237/gida.GD19061