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

Year 2019, , 759 - 769, 17.08.2019

İbrahim Palabıyık , Ahmet Demircan Ahmet Şükrü Demirci

https://doi.org/10.15237/gida.GD19061

Cited By: 1

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.

Keywords

Confectionery, inulin, gelatin, texture, sensory properties

İNÜLİN İÇERİKLİ JELLY TİPİ YUMUŞAK ŞEKERLEME ÜRETİMİ VE BİLEŞEN OPTİMİZASYONU

Abstract

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. 

Keywords

Şekerleme, inülin, jelatin, tekstür, Duyusal Özellikler

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