Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study

Göztok, Serpil Pekdoğan; Güneş, Recep; Toker, Ömer Said; Palabıyık, İbrahim; Konar, Nevzat

doi:10.1016/j.ijgfs.2022.100616

Cited by 5 publications

(14 citation statements)

References 27 publications

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“…It is the most difficult feature to determine since chewing involves pinching, cutting, piercing, rubbing, tearing, and shearing, along with adequate lubrication by saliva at body temperature. It is almost impossible to mimic all the features of the mouth, especially the way the tongue works while eating (Gok et al, 2020). However, it is a feature that is examined together with other TPA parameters in the testing of confectionery.…”

Section: Other Textural Propertiesmentioning

confidence: 99%

“…This result was consistent with other texture parameters. The effects of process variables, especially MR, on gelation behavior and mechanism such as sugar profile (Wang & Hartel, 2023), gel composition (Xie et al, 2023), junction areas , water binding properties (Ge et al, 2021), interactions between gelatin molecules (Amjadi et al, 2018;Wang & Hartel, 2022) caused resilience variations.…”

Section: Other Textural Propertiesmentioning

confidence: 99%

“…As a result, higher melting temperatures and melting enthalpy are encountered (Hartel et al, 2018). However, a determining factor on this effect is the sugar profile as well as the sugar concentration (Goztok et al, 2022). For example, with an increase in the amount of reducing sugars, there may be a decrease in water activity.…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

“…Moisture content has great importance for various quality properties of confectionery products in gel structures. These include melting behavior, texture, crystallization behavior and various sensory properties (Gok et al, 2020;Hartel et al, 2018). Depending on the applied mechanical stress, water holding capacity of gelatin webs may change (Schrieber & Gareis, 2007).…”

Section: Mr (Rpm) Gat ( C)mentioning

confidence: 99%

“…For example, tea (Chen et al, 2023) and fruit (Casas-Forero et al, 2021;Goztok et al, 2022) polyphenols affect textural properties in gels. The use of polyphenols in gel structures is becoming increasingly widespread.…”

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confidence: 99%

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

Dalabasmaz,

Melayim,

Konar

2023

Journal of Texture Studies

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In 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°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.

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Section: Other Textural Propertiesmentioning

confidence: 99%

Section: Other Textural Propertiesmentioning

confidence: 99%

Section: Physicochemical Propertiesmentioning

confidence: 99%

Section: Mr (Rpm) Gat ( C)mentioning

confidence: 99%

mentioning

confidence: 99%

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

Dalabasmaz,

Melayim,

Konar

2023

Journal of Texture Studies

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

Pekdogan Goztok,

Habibzadeh Khiabani,

Toker

et al. 2024

Food Science & Nutrition

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The 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.

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Substantiating the technology of cream-whipped candy masses with the addition of berry and fruit paste

Zagorulko¹,

Shydakova-Kameniuka²,

Kasabova³

et al. 2023

EEJET

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The object of research is the technology of creamy-whipped sweets with the addition of fruit and berry paste. Its addition solves the problem of improving sugar masses, namely structural characteristics and physiological value (enrichment with non-starch polysaccharides, vitamin C, polyphenols, and organic acids). In addition, a positive effect is achieved by providing the products with original organoleptic properties without the use of synthetic dyes and flavors. The proposed fruit and berry paste is obtained at gentle temperatures, which allows preserving the biological potential of raw materials and is characterized by a strong structure with a dynamic viscosity of 498 Pa·s. It was found that the introduction of fruit and berry paste in the amount of up to 10 % by weight of formulation raw materials improves the foaming ability of protein mass in the process of whipping. Increasing the paste content to 20 % leads to a slight deterioration in this indicator, but its value is at the level of control. The stability of the whipped protein mass increases evenly by increasing the dosage of the additive. The positive effect of fruit and berry paste on the quality indicators of finished creamy-whipped candy masses was noted. Samples with the additive give less shrinkage during the structuring process, its duration is reduced, and strength increases. It is recommended to add fruit and berry paste to creamy-whipped candy masses in the amount of 15 % of the total amount of formulation raw materials and at the same time reduce the formulation dosage of agar by 40 %. Such products acquire an original lilac color, a pleasant yogurt flavor, and the aroma of red currant. The nutrient composition of products is significantly improved – the content of non-starch polysaccharides increases by 2 times; the product is enriched with vitamin C and polyphenolic compounds that are absent in the control sample

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Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study

Cited by 5 publications

References 27 publications

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

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

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

Substantiating the technology of cream-whipped candy masses with the addition of berry and fruit paste

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