Soft confectionery products: Quality parameters, interactions with processing and ingredients

Güneş, Recep; Palabıyık, İbrahim; Konar, Nevzat; Toker, Ömer Said

doi:10.1016/j.foodchem.2022.132735

Cited by 34 publications

(45 citation statements)

References 71 publications

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“…If the gel formulations have high hardness, they require more energy to break during oral processing, negatively impacting consumer acceptance [ 29 ]. Gunes et al [ 17 ] reported that the hardness values of soft candies must be between 4.0 and 15.5 N, which are within the hardness values obtained in our study ( Figure 3 a). The sucrose and glucose substitution with agave fructan and agave syrup increased the hardness of gel formulations, i.e., the F1 gel displayed a softer texture than the other gel formulations (F2–F4 gels).…”

Section: Resultssupporting

confidence: 91%

“…Moreover, the pH can impact the mechanical properties of the gels, i.e., low pH can reduce the gel strength of gelatin-based gels, decreasing the hardness of the food product [ 17 ]. In our study, gels displayed acidic pH values of around ~3.5 due to incorporating citric acid into gel formulations.…”

Section: Resultsmentioning

confidence: 99%

“…The compression test simulates the chewing process by generating two curves representing different textural food parameters. The texture of soft candies is influenced by the production process, water content/water activity, gelling agent, sugar content, and presence of other components [ 17 ]. Figure 3 shows the TPA results of gel formulations (F1, F2, F3, and F4).…”

Section: Resultsmentioning

confidence: 99%

“…Children prefer soft candies because of their texture, appearance, taste, and flavour [ 16 ]. Currently, consumers demand new products with healthier and low-calorie ingredients without negatively impacting product quality [ 17 ]. Different soluble fibres and natural sweeteners are used to replace or reduce sucrose and glucose contents in candies, including chicory inulin [ 16 , 18 ] and agave syrups [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Physical Properties and Prebiotic Activities (Lactobacillus spp.) of Gelatine-Based Gels Formulated with Agave Fructans and Agave Syrups as Sucrose and Glucose Substitutes

et al. 2022

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This research developed model foods of gelatine-based gels, where carbohydrates from Agave tequilana Weber var. Azul (agave syrups or/and agave fructans) were incorporated into gel formulations as healthy sucrose and glucose substitutes. The sugars (sucrose and glucose) were substituted by agave carbohydrates (agave syrups and agave fructans), obtaining the subsequent gel formulations: 100% agave syrup (F2 gel), 100% agave fructan (F3 gel), and 50% agave syrup–50% agave fructan (F4 gel). The unsubstituted gel formulation was used as a control (F1 gel). The prebiotic activities, physical properties, thermal stability (HP-TLC), and texture of gelatine-based gels were evaluated. The gel formulations showed translucent appearances with approximately 36 g/100 g of water and water activities values between 0.823 and 0.929. The HP-TLC analysis validated that agave fructans did not hydrolyse during the thermal process of gels production. Gels produced with agave syrup and agave fructan (F2-F4 gels) provided higher hardness, gumminess, and springiness values (p < 0.05) than those produced with glucose and sucrose (F1 gel). Gelatine-based gel formulations displayed prebiotic activities correlated to the ability of Lactobacillus plantarum, Lactobacillus paracasei, and Lactobacillus rhamnosus to use agave carbohydrates as carbon sources. Based on the prebiotic effect and physical and textural properties, the F2 and F4 gel formulations displayed the best techno-functional properties to produce gel soft candies.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physical Properties and Prebiotic Activities (Lactobacillus spp.) of Gelatine-Based Gels Formulated with Agave Fructans and Agave Syrups as Sucrose and Glucose Substitutes

et al. 2022

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“…al. 2017) In addition, the lozenges obtained were sticky and softer compared to the lozenges obtained in batch "1", and that can be due to the high moisture content of the lozenges (Gunes R. et. al.…”

Section: Discussionmentioning

confidence: 99%

Novel Natural Based Chewable Lozenges for the Treatment of Erectile Dysfunction. (c2022)

Frem¹

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Chewable lozenges are easy to use, and highly flavored oral dosage forms used to deliver active ingredients, while providing high patient compliance rates. This work targets the development of chewable lozenges containing multiple natural active ingredients for the treatment of erectile dysfunction. Five batches were developed and analyzed consecutively by adjusting specific processes and material parameters such as the compounding procedure, and excipient quantities based on the physical appearance, stickiness, texture, chewiness, and taste of the lozenges. The most optimal batch obtained is batch “5” and includes adjustments to the compounding procedure to prepare the gelatin base separately while maintaining a heating temperature of 65-70˚C and a mixing speed of 750 rpm and maintaining a lower temperature of 50-60˚C with a mixing speed of 500 rpm while adding the active ingredients. Adjustments of the total liquid content was made to obtain a volume of 1.55 ml/lozenge and a water content of 0.30 ml/lozenge. In addition, the rotary evaporation technique was implemented to remove 6.7 ml (55.83%) of ethanol from the Black Maca liquid extract. Among other adjustments, these were the most significant in impacting the physical parameters and more specifically the stickiness of the lozenges. This project illustrates the successful development of chewable lozenges as a dosage form for the delivery of multiple active natural ingredients with distinct mechanisms of action. Water and solvent contents like ethanol, and process parameters can impact the physical characteristics of the chewable lozenges.

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A preliminary study on the use of phycocyanin as a natural blue color source in toffee‐type soft candy: Effect of storage temperature and pigment concentration

Gunes,

Palabiyik,

Kurultay

2024

Food Science & Nutrition

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In this study, phycocyanin obtained from Spirulina platensis extract was used at various concentrations as a natural blue color source in toffee‐type soft candy, and the effect of various storage temperatures (4, 20, and 40°C) on the color stability was investigated. In addition, main quality parameters, such as water activity, texture, and sensory analysis, were determined in the samples stored for 3 months at 20°C, and thus the effect of phycocyanin addition on the product appeal was studied. According to the results, the addition of phycocyanin powder did not significantly affect water activity (p > .05). As expected, L*, a*, and b* values of the samples changed with the phycocyanin, and the ΔE values of the samples stored at 4, 20, and 40°C varied between 0.14–0.44, 0.84–2.76, and 2.63–7.90, respectively, during the entire storage period. The texture analysis outputs revealed that the use of phycocyanin did not cause any change in the textural properties of the samples (p > .05). Considering the sensory analysis, all studied concentrations scored high in terms of color liking, and the use of phycocyanin in toffee‐type soft candy production resulted in a remarkable consumer appeal. Hence, the outcomes of this study show that if temperature control is performed in the production, the organoleptic properties of toffee‐type candy products can be enhanced using phycocyanin and can meet consumer requests and demands.

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Soft confectionery products: Quality parameters, interactions with processing and ingredients

Cited by 34 publications

References 71 publications

Physical Properties and Prebiotic Activities (Lactobacillus spp.) of Gelatine-Based Gels Formulated with Agave Fructans and Agave Syrups as Sucrose and Glucose Substitutes

Physical Properties and Prebiotic Activities (Lactobacillus spp.) of Gelatine-Based Gels Formulated with Agave Fructans and Agave Syrups as Sucrose and Glucose Substitutes

Novel Natural Based Chewable Lozenges for the Treatment of Erectile Dysfunction. (c2022)

A preliminary study on the use of phycocyanin as a natural blue color source in toffee‐type soft candy: Effect of storage temperature and pigment concentration

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