ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ

Yıl 2018, Cilt: 43 Sayı: 6, 984 - 1001, 01.11.2018

Recep Güneş , İbrahim Palabıyık Şefik Kurultay

https://doi.org/10.15237/gida.GD18088

Cited By: 9

Öz

Şekerleme endüstrisi, listenin neredeyse sınırsız
olduğu, her yaş grubu tarafından talep gören, açlık ve susuzluğu gidermenin
ötesinde özellikle haz almak amacıyla tüketilen çeşitli ürünleri içermektedir.
Söz konusu ürünlerin yüksek kalorili olması, aşırı tüketimlerinin özellikle
fazla şeker alımı ile ilişkilendirilebilen çeşitli hastalıklara neden olması ve
tüketicilerin daha sağlıklı ürün gruplarına yönelmesi gibi nedenler, diğer gıda
sektörlerinde olduğu gibi bu sektörde de üretilen ürünlere yönelik birtakım
değişikliklerin yapılmasını zorunlu kılmıştır. Bu bakımdan günümüzde
araştırmacılar, sektörde var olan şekerleme ürünlerinin üretiminde ve ürün
içeriğinde değişiklikler yapıp, farklı ve yenilikçi yaklaşımlar kullanarak
henüz yeni olan fonksiyonel şekerleme ürünlerinin üretimi üzerinde
çalışmaktadırlar. Bu çalışma kapsamında, şekerleme endüstrisinde yoğun bir
şekilde üretilen ve oldukça rağbet gören, sert şeker, yumuşak şeker, çikolata
ve sakız ürünlerine fonksiyonellik kazandırılması amacıyla yapılan bilimsel
çalışmalar derlenmiştir.

Anahtar Kelimeler

Şekerleme endüstrisi, fonksiyonel şekerleme, sert şeker, çikolata, sakız

FUNCTIONAL FOOD PRODUCTION IN THE CONFECTIONERY TECHNOLOGY

Öz

The confectionery industry includes a wide variety of
products for which the list is almost endless, demanded by all age groups and
consumed especially for pleasure beyond hunger and thirst. The high calorific
value of these products, their excessive consumption leading to various
diseases that can be associated with high sugar intake and consumer willingness
to buy healthy products have necessitated a number of changes in the sector,
like in other food branches. In this regard, researchers are currently working
on the production of functional confectionery products that are new in the
industry by using innovative approaches and making changes in the production
process and in the formulation of conventional confectionery products. Within
the scope of this study, it is aimed to review scientific studies that were
carried out in order to gain functionality to the hard candy, soft candy,
chocolate and chewing gum products which are highly preferred and intensively
produced in the confectionery industry.

Anahtar Kelimeler

Confectionery industry, functional confectionery, hard candy, chocolate, chewing gum

Kaynakça

• Ackar, D., Lendic, K.V., Valek, M., Šubarić, D., Miličević, B., Babić, J., Nedić, I. (2013). Cocoa polyphenols: Can we consider cocoa and chocolate as potential functional food? J Chem, 2013: 1-7.
• 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.
• Aidoo, R.P., Afoakwa, E.O., Dewettinck, K. (2014). Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture-rheological, microstructure and physical quality characteristics. J Food Eng, 126(1): 35-42.
• Aidoo, R.P., Afaokwa, E.O., Dewettinck, K. (2015). Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts. LWT-Food Sci Technol, 62: 592-597.
• Aidoo, R.P., Appah, E., Van Dewalle, D., Afoakwa, E.O., Dewettinck, K. (2017). Functionality of inulin and polydextrose as sucrose replacers in sugar‐free dark chocolate manufacture-effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties. Int J Food Sci Technol, 52: 282-290.
• Alañón, M.E., Castle, S.M., Siswanto, P.J., Cifuentes-Gómez, T., Spencer, J.P.E. (2016). Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates. Food Chem, 208: 177-184.
• Anisa, A.M., Anju, B., Vikas, A., Raj, K.K. (2016). Preparation and evaluation of peach-soy fruit toffees. J Food Ind Microbiol, 2(2): 1-5.
• Anonim 2018. https://www.worldfood-istanbul.com/About-the-show/News/The-sweet-stuff-confectionery-chocolate-in-Turk. (erişim tarihi, 01.03.2018).
• Aprotosoaie, A.C., Miron, A., Trifan, A., Luca, V.S., Costache, I.I. (2016). The cardiovascular effects of cocoa polyphenols-an overview. Diseases, 4(39): 1-25.
• Ares, G., Besio, M., Gimenez, A., Deliza, R. (2010). Relationship between involvement and functional milk desserts intention to purchase. Influence on attitude towards packaging characteristics. Appetite, 55: 298-304.
• Aslani, A., Rafiei, S. (2012). Design, formulation and evaluation of nicotine chewing gum. Adv Biomed Res, 1(4): 1-6.
• Aslani, A., Ghannadi, A., Mortazavi, S., Torabi, M. (2013). Design, formulation and evaluation of medicinal chewing gum by the extract of Salvadora persica L. Life Sci J, 10: 47-55.
• Aslani, A., Ghannadi, A., Raddanipour, R. (2015). Design, formulation and evaluation of Aloe Vera chewing gum. Adv Biomed Res, 4: 175-182.
• Assous, M.T.M., Abdel-Hady, M.M., Medany, G.M. (2014). Evaluation of red pigment extracted from purple carrots and its utilization as antioxidant and natural food colorants. Ann Agric Sci, 59(1): 1-7.
• 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.
• Belscak-Cvitanovic, A., Komes, D., Benkovic, M., Karlovic, S., Hecimovic, I., Jezek, D., Bauman, I. (2012). Innovative formulations of chocolates enriched with plant polyphenols from Rubus idaeus L. leaves and characterisation of their physical, bioactive and sensory properties. Food Res Int, 48: 820-830.
• Belscak-Cvitanovic, A., Komes, D., Durgo, K., Vojvodić, A., Bušić, A. (2015a). Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties. J Food Sci Technol, 521(2): 7723-7734.
• Belscak-Cvitanovic, A., Komes, D., Dujmovic, M., Karlovic, S., Biskic, M., Brncic, M., Ježek, D. (2015b). Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives. Food Chem, 167: 61-70.
• Bhatt NA, Mehta HS, Sen DJ (2015). Chewing gum and bubble gum: The wonders of gum base. World J Pharm Pharm Sci, 4(6): 405-429.
• Bijella MFTB, Brighenti FL, Bijella MFB, Buzalaf MAR (2005). Fluoride kinetics in saliva after the use of a fluoride-containing chewing gum. Braz Oral Res, 19(4): 256-260.
• Biswal PK, Kumar A (2013). An updated review on medicated chewing gum. IJAPBC, 2(2): 351-359.
• Bobillo, C., Finlayson, G., Martínez, A., Fischman, D., Beneitez, A., Ferrero, A.J., Fernández, B.E., Mayer, M.A. (2018). Short-term effects of a green coffee extract-, Garcinia c ambogia- and L-carnitine-containing chewing gum on snack intake and appetite regulation. Eur J Nutr, 57(2): 607-615.
• Botelho, P., Galasso, M., Dias, V., Mandrioli, M., Lobato L.P., Rodriguez-Estrada, M.T., Castro, I.A. (2014). Oxidative stability of functional phytosterol-enriched dark chocolate. LWT-Food Sci Technol, 55: 444-451.
• Cappa, C., Lavelli, V., Mariotti, M. (2015). Fruit candies enriched with grape skin powders: physicochemical properties. LWT-Food Sci Technol, 62: 569-575.
• Chandran, S., Ravi, S., Vipin, K.V., Augusthy, A.R. (2014). Formulation and evaluation of medicated chewing gums containing methyl prednisolone IP. Int J Chemtech Res, 6(11): 4810-4816.
• Chattopadhyay, S., Raychaudhuri, U., Chakraborty, R. (2014). Artificial sweeteners–a review. J Food Sci Technol, 51(4): 611-621.
• Chranioti, C., Nikoloudaki, A., Tzia, C. (2015). Saffron and beetroot extracts encapsulated in maltodextrin, gum Arabic, modified starch and chitosan: Incorporation in a chewing gum system. Carbohydr Polym, 127: 252-263.
• Da Silva, L.B., Queiroz, M.B., Fadini, A.L., Da Fonseca, R.C., Germer, S.P., Efraim, P. (2016). Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial properties. LWT-Food Sci Technol, 65: 268–274.
• Da Silveria, E.O., Lopes Neto, J.H., Da Silva, L.A., Raposo, A.E.S., Magnani, M., Cardarelli, H.R. (2015). The effects of inulin combined with oligofructose and goat cheese whey on the physicochemical properties and sensory acceptance of a probiotic chocolate goat dairy beverage. LWT-Food Sci Technol, 62: 445-451.
• Das, R., Biswas, S., Banerjee, E.R. (2016). Nutraceutical-prophylactic and therapeutic role of functional food in health. J Nutr Food Sci, 6(4): 1-17.
• De Morais, E.C., Lima, G.C., De Morais, A.R., Bolini, H.M.A. (2015). Prebiotic and diet/light chocolate dairy dessert: Chemical composition, sensory profiling and relationship with consumer expectation. LWT-Food Sci Technol, 62: 424-430.
• Delgado, P., Bañón, S. (2018). Effects of replacing starch by inulin on the physicochemical, texture and sensory characteristics of gummy jellies. CYTA-J FOOD, 16(1): 1-10.
• Demir, M.K., Elgün, A., Avci, A. (2010). Klasik ve vakum altında spreylenerek pişirme yöntemlerinin akide şekerinin bazı kalite kriterleri ve raf ömrü üzerine etkisi. GIDA, 35(6): 431-438.
• Di Mattia, C.D., Sacchetti, G., Mastrocola, D., Serafini, M. (2017). From cocoa to chocolate: the impact of processing on in vitro antioxidant activity and the effects of chocolate on antioxidant markers in vivo. Front Immunol, 8: 1-7.
• Dorn, G.A., Savenkova, T.V., Sidorova, O.S., Golub, O.V. (2015). Confectionery goods for healthy diet. Foods Raw Mater, 3(1): 70-76.
• El-Kalyoubi, M., Khallaf, M.F., Abdelrashid, A., Mostafa, E.M. (2011). Quality characteristics of chocolate e containing some fat replacers. Ann Agric Sci, 56(2): 89-96.
• Farber, T.M., Clewell, A.E., Endres, J.R., Hauswirth, J., Van Gemert, M., Schauss, A.G., Sheane, C.A. (2010). Safety assesment of a novel ingredient for removable chewing gum. Food Chem Toxicol, 148: 831-838.
• Figiel, A., Tajner-Czopek, A. (2006). The effect of candy moisture content on texture. Journal of Foodservice, 17(1): 189-195.
• Furlán, L.T.R., Baracco, Y., Lecot, J., Zaritzky, N., Campderrós, M.E. (2017). Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate. Food Chem, 229: 610-620.
• Gadhiya, D., Patel, A., Prajapati, J.B. (2015). Current trend and future prospective of functional probiotic milk chocolates and related product-a Review. Czech J Food Sci, 33(4): 295-301.
• Giacometti, J., Muhvić, D., Pavletić, A., Ðudarić, L. (2016). Cocoa polyphenols exhibit antioxidant, antiinflammatory, anticancerogenic, and antinecrotic activity in carbon tetrachlorideintoxicated mice. J Funct Foods, 23: 177-187.
• Goran, M.I., Ulijaszek, S.J., Ventura, E.E. (2013). High fructose corn syrup and diabetes prevalence: a global perspective. Glob Public Health, 8(1): 55-64.
• Grembecka, M. (2015). Sugar alcohols-their role in the modern world of sweeteners: a review. Eur Food Res Technol, 241: 1-14.
• Hartel, R.W., Von Elbe, J.H., Hofberger, R. (2018). Confectionery Science and Technology. Springer International Publishing, Switzerland, 536p.
• Harwood, M.L. (2013). A novel method to assess consumer acceptance of bitterness in chocolate products. Master Degree Thesis, The Pennsylvania State University.
• Hii, C.L., Law, C.L., Suzannah, S., Misnawi, J., Cloke, M. (2009). Polyphenols in cocoa (Theobroma cacao L.). Asian J Food Agro Ind, 2: 702-722.
• Hinkova, A., Bubnik, Z., Kadlec, P. (2015). Chemical Composition of Sugar and Confectionery Products. In: Handbook of Food Chemistry, Peter, C.K.C. (chief ed.), Springer-Verlag, Berlin, pp. 585-626.
• Hunter, P.M., Hegele, A.R. (2017). Functional foods and dietary supplements for the management of dyslipidaemia. Nat Rev Endocrinol, 13(5): 278-288.
• Imfeld, T. (2006). Chlorhexidine-containing chewing gum. Schweiz Monatsschr Zahnmed, 116: 476-483.
• Jadhav, A.V., Mohite, S.K. (2014). Development and optimization of medicated chewing gum containing dimenhydrinate. IJUPBS, 3(6): 15-31.
• Jalil, A.B.M.M., Ismail, A. (2008). Polyphenols in cocoa and cocoa products: is there a link between antioxidant properties and health? Molecules,13(9): 2190-2219.
• Kemsawasd, V., Chaikham, P., Rattanasena, P. (2016). Survival of immobilized probiotics in chocolate during storage and with an in vitro gastrointestinal model. Food Biosci, 16: 37-43.
• Keukenmeester, R.S., Slot, D.E., Putt, M.S., Van der Weijden, G.A. (2013). The effect of sugar-free chewing gum on plaque and clinical parameters of gingival inflammation: a systematic review. Int J Dent Hyg, 11: 2-14.
• Khalifa, F.K. (2017). Prebiotics as fat replacers. Int J Adv Res, 5(6): 1466-1473.
• Khapre, A.P. (2010). Standardization of technology for development of guava-soybean toffee as a protein enriched product. Food Sci Res J, 1(2): 154-156.
• Kharat, V.T., Deshpande, H.W. (2017). Studies on proximate analysis and microbial analysis of probiotic chocolate. J Pharmacogn Phytochem, 6(5): 407-411.
• Kohinkar, S.N., Chavan, U.D., Pawar, V.D., Amarowicz, R. (2014). Studies on preparation of mixed fruit toffee from fig and guava fruits. J Food Sci Technol, 51(9): 2204-2209.
• Komes, D., Horžić., D, Belščak-Cvitanović, A. (2011). Food polymers as gelatine replacers in confectionary industry. 11th International Congress on Engineering and Food, "Food Process Engineering in a Changing World", Atena, Grčka, 22-26.05.2011.
• Komes, D., Belščak-Cvitanović, A., Škrabal, S., Vojvodić, A., Bušić, A. (2013). The influence of dried fruits enrichment on sensory properties of bitter and milk chocolates and bioactive content of their extracts affected by different solvents. LWT-Food Sci Technol, 53: 360-369.
• Kumar, R., Solanki, P., Chandra, A. (2014). Medicated chewing gum-A novel drug delivery system: An updated review. Am J Adv Drug Deliv, 2: 434-450.
• Konar, N., Toker, O.S., Oba, S., Sagdic, O. (2016a). Improving functionality of chocolate: A review on probiotic, prebiotic and/or symbiotic characteristics. Trends Food Sci Technol, 49: 35-44.
• Konar, N., Palabiyik, I., Toker, O.S., Sagdic, O. (2016b). Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds. Trends Food Sci Technol, 55: 29-38.
• Lalicic-Petronijevic, J., Popov-Raljic, J., Lazic, V., Pezo, L., Nedovic, V. (2017). Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition. J Funct Foods, 38: 329-337.
• Larsson, S.C., Bergkvist, L., Wolk, A. (2006). Consumption of sugar and sugar sweetened foods and the risk of pancreatic cancer in a prospective study. Am J Clin Nutr, 84: 1171-1176.
• Malik, V.S., Pan, A., Willett, W.C., Hu, F.B. (2013). Sugar-sweetened beverages and weight gain in children and adults: A systematic review and meta-analysis. Am J Clin Nutr, 98(4): 1084-1102.
• Manjula, K., Suneetha, C. (2014). Formulation and development of functional confectionery by incorporating pumpkin juice. Int J Food Agri Vet Sci, 4(1): 47-52.
• Mehta, F.F., Rajagopalan, R., Trivedi, P. (2017). Formulation and characterization of caffeine biodegradable chewing gum delivery system for alertness using plasticized poly(D,L-lactic acid) as gum base. Trop J Pharm Res, 16(7): 1489-1496.
• 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.
• Noble, M.D. (2017). Chocolate and the consumption of forests: A cross-national examination of ecologically unequal exchange in cocoa exports. J World-Sys Res, 23(2): 236-268.
• Oracz, J., Nebesny, E. (2016). Antioxidant properties of cocoa beans (Theobroma cacao L.): Influence of cultivar and roasting conditions. Int J Food Prop, 19: 1242-1258.
• Pagare, P.K., Satpute, C.S., Jadhav, V.M., Kadam, V. (2012). Medicated chewing gum: A novel drug delivery system. J Appl Pharm Sci, 2(7): 40-54.
• Pedroso, D.L., Dogenski, M., Thomazini, M., Heinemann, R.J.B., Favaro-Trindade, C.S. (2013). Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology. Braz J Microbiol, 44: 777-783.
• Piccone, P., Rastelli, S.L., Pittia, P. (2011). Aroma release and sensory perception of fruit Candies model systems. Procedia Food Sci, 1: 1509-1515.
• Pickford, E.F., Jardine, N.J. (2000). Functional confectionery. In: Functional Foods, Concept to Product. Gibson, G.R., Williams, C.M. (eds), Woodhead Publishing Limited, Cambridge, England, pp. 259-286.
• Pogorzelska-Nowicka, E., Atanasov, A.G., Horbanczuk, J., Wierzbicka, A. (2018). Bioactive compounds in functional meat products. Molecules, 23(2): 1-19.
• Rezende, N.V., Benassi, M.T., Vissotto, F.Z., Augusto, P.P.C., Grossman, M.V.E. (2015). Mixture design applied for the partial replacement of fat with fiber in sucrose-free chocolates. LWT-Food Sci Technol, 62: 598-604.
• Rumora, I., Kobrehel Pintarić, I., Gajdoš Kljusurić, J., Marić, O., Karlović, D. (2013). Efficient use of modelling in new food-product design and development. Acta Aliment, 42(4): 565-575.
• Saini, R.D. (2017). Chemistry of functional foods and their role in disease control. Int J Biochem Biotechno, 13(2): 191-203.
• Sakhale, B.K., Chalwad, R.U., Pawar, V.D. (2012). Standardization of process for preparation of fig-mango mixed toffee. Int Food Res J, 19(3): 889-891.
• Saputro, A.D., Van de Walle, D., Aidoo, R.P., Mensah, M.A., Delbaere, C., De Clercq, N., Van Durme, J., Dewettinck, K. (2017). Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener. Eur Food Res Technol, 243:177-191.
• Scheid, M.M.A., Moreno, Y.M.F., Marostica-Júnior, M.R., Pastore, G.M. (2013). Effect of prebiotics on the health of the elderly. Food Res Int, 53: 426-432.
• Sentko, A., Willibald-Ettle, I. (2012). Isomalt. In: Sweeteners and sugar alternatives in food technology. O’Donnell, K., Kearsley, M.W. (eds.), Oxford, Wiley Blackwell, pp. 243-273.
• Shah, K.R., Mehta, T.A. (2014). Medicated chewing gum-A mobile oral drug delivery system. Int J Pharmtech Res, 6(1): 35-48.
• Shete, R.B., Muniswamy, V.J., Pandit, A.P., Khandelwal, K.R. (2015). Formulation of eco-friendly medicated chewing gum to prevent motion sickness. AAPS PharmSciTech, 16(5): 1041-1050.
• 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.
• Silva, M.P., Tulini, F.L., Marinho, J.F.U., Mazzocato, M.C., De Martinis, E.C.P., Luccas, V., Favaro-Trindade, C.S. (2017). Semisweet chocolate as a vehicle for the probiotics Lactobacillus acidophilus LA3 and Bifidobacterium animalis subsp. lactis BLC1: Evaluation of chocolate stability and probiotic survival under in vitro simulated gastrointestinal conditions. LWT-Food Sci Technol, 75: 640-647.
• Siró, I., Kápolna, E., Kápolna, B., Lugasi, A. (2008). Functional food product development marketing and consumer acceptance-A review. Appetite, 51: 456-467.
• Szakály, Z., Szente, V., Kövér, G., Polereczki, Z., Szigeti, O. (2012). The influence of lifestyle on health behavior and preference for functional foods. Appetite, 58: 406-413.
• Toker, O.S., Pirouzian, H.R., Konar, N., Polat, D.G. (2018). BV seeding as an alternative pre-crystallization technique in synbiotic milk chocolate production. GIDA, 43(3): 422-431.
• Tripathi, M.K., Giri, S.K. (2014). Probiotic functional foods: Survival of probiotics during processing and storage. J Funct Foods, 9: 225-241.
• Vasudha LS, Hemant KSY, Mahesh KP, Abhay R, Navya M, Ayaz A, Nagavarma BVN (2014). Medicated chewing gum: An overview. Research & Reviews: Journal of Dental Sciences, 2(2): 50-64.
• Yang, Y., Yin, J., Shao, B. (2011). Simultaneous determination of five aluminum lake dyes in chewing gum by HPLC with photodiode array detection. Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 28(9): 1159-1167.
• Zarić, D.B., Bulatović, M.L., Rakin, M.B., Krunić, T.Z., Lončarević, I.S., Pajin, B.S. (2016). Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill. RSC Adv, 6: 13934-13941.
• Zumbe, A., Lee, A., Storey, D. (2001). Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery. Br J Nutr, 85(1): 31-45.