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Effect of starch substitution with pullulan on confectionery starch gel texture of lokum

Yıl 2019, Cilt: 32 Sayı: 3, 323 - 327, 01.12.2019
https://doi.org/10.29136/mediterranean.609017

Öz

Production
of many confectionery products such as sweetmeats and Turkish delights are
based on mixture of starch, sugar and water, heated for pasting of the starch
which is then poured in a mold to set as a gel. The main ingredients, sugar and
starch are components which are determinants for the typical texture of these
gels. Pullulan is a non-digestible fungal polysaccharide which can potentially
be used as an ingredient in lokum production. The purpose of this study was
partial substitution of starch used in the formulation of sugar-starch gels
with pullulan and to evaluate the effects of cooking time and storage on gel
texture. Starch fraction in a base formula was substituted with pullulan at
three different levels. First two levels involved substitution of 10 and 20% of
the starch with pullulan at a 1:1 ratio and the third level was performed by
substituting 20% of starch at a starch/pullulan ratio of 2:3. Firmness and
springiness values were determined to assess textural properties. Increased
duration of cooking and storage increased mean firmness values however
substitution at 20% pullulan did not result in significantly different mean
values from the control formulation. Springiness was affected by cooking,
storage and pullulan content and reduced loss in springiness was observed in
stored samples with increasing pullulan content. Results obtained in this study
show that pullulan may be added to lokum formulations for modification of
retrogradation behavior however more research is needed on the subject with
regard to optimization of product texture for satisfying consumer preference
requirements.

Teşekkür

The author appreciates the kind donation of pullulan material provided by the producing company, Hayashibara Co. Ltd., Japan. The author is also grateful for the assistance provided by the Akdeniz U. Statistical Consultancy Unit (IDB) in performing the statistical analysis.

Kaynakça

  • Batu A, Kirmaci B (2009) Production of Turkish delight (lokum). Food Research International 42(1): 1-7.
  • Burey P, Bhandari B, Rutgers R., Halley P, Torley P (2009) Confectionery gels: a review on formulation, rheological and structural aspects. International Journal of Food Properties 12(1): 176-210.
  • Chaen H (2010) Pullulan. In: Imeson A (Ed), Food Stabilisers, Thickeners and Gelling Agents. Wiley-Blackwell, Oxford, UK, pp. 266-274.
  • Chen L, Tong Q, Ren F, Zhu G (2014) Pasting and rheological properties of rice starch as affected by pullulan. International Journal of Biological Macromolecules 66: 325-331.
  • Chen L, Ren F, Zhang Z, Tong Q, Rashed MMA (2015) Effect of pullulan on the short-term and long-term retrogradation of rice starch. Carbohydrate Polymers 115: 415-421.
  • Chen L, Tian Y, Tong Q, Zhang Z, Jin Z (2017a) Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage. Food Chemistry 214: 702-709.
  • Chen L, Tian Y, Zhang Z, Tong Q, Sun B, Rashed MMA, Jin Z (2017b) Effect of pullulan on the digestible, crystalline and morphological characteristics of rice starch. Food Hydrocolloids 63: 383-390.
  • Demirbuker Kavak D, Akpunar EB (2018) Quality characteristics of Turkish delight (lokum) as influenced by different concentrations of cornelian cherry pulp. Journal of Food Processing and Preservation, 42(7): 1-7.
  • Edwards WP (2007) The Science of Sugar Confectionery. Royal Society of Chemistry, London, UK.
  • EFSA (2007) Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the commission related to Lutein for use in particular nutritional uses. EFSA Journal 5(12): 315.
  • Fu Z, Chen J, Luo SJ, Liu CM, Liu W (2015) Effect of food additives on starch retrogradation: A review. Starch/Staerke 67(1-2): 69-78.
  • Funami T, Kataoka Y, Omoto T, Goto Y, Asai I, Nishinari K (2005) Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch. Food Hydrocolloids 19(1): 25-36.
  • Göğüş F, Ötleş S, Erdoğdu F, Özçelik B (2016) Functional and Nutritional Properties of Some Turkish Traditional Foods. In: Kristbergsson K, Ötleş S (Eds) Functional Properties of Traditional Foods, Springer US, Massachusetts, pp. 87-104.
  • Hartel RW, von Elbe JH, Hofberger R (2018) Jellies, Gummies and Licorices. In: Confectionery Science and Technology. Springer International Publishing, New York, pp. 329-359.
  • JECFA (2011) Evaluation of certain food additives and contaminants. WHO Technical Report Series 966: 55-70.
  • Kim JY, Choi YG, Kim SRB, Lim ST (2014) Humidity stability of tapioca starch–pullulan composite films. Food Hydrocolloids 41: 140-145.
  • Prajapati VD, Jani GK, Khanda SM (2013) Pullulan: an exopolysaccharide and its various applications. Carbohydrate Polymers 95(1): 540-549.
  • Sheng L, Li P, Wu H, Liu Y, Han K, Gouda M, Tong Q, Ma M, Jin Y (2018) Tapioca starch-pullulan interaction during gelation and retrogradation. LWT Food Science and Technology 6: 432-438.
  • Singh RS, Saini GK, Kennedy JF (2008) Pullulan: microbial sources, production and applications. Carbohydrate Polymers 73(4): 515-531.
  • Stable Micro Systems (2000) Gummy confectionery TA.XTPlus application study, Ref: SWT1/P35.
  • Wolf BW, Garleb KA, Choe YS, Humphrey PM, Maki KC (2003) Pullulan is a slowly digested carbohydrate in humans. Journal of Nutrition 133(4): 1051-1055.
  • Yan JJ, Li Z, Zhang JF, Qiao CS (2012) Preparation and properties of pullulan composite films. Advanced Materials Research 476-478: 2100-2104.

Şekerleme ürününde nişastanın pullulan ile ikame edilmesinin lokumda nişasta jel yapısı üzerine etkisi

Yıl 2019, Cilt: 32 Sayı: 3, 323 - 327, 01.12.2019
https://doi.org/10.29136/mediterranean.609017

Öz

Lokum ve
benzeri pek çok şekerleme ürününün üretimi hazırlanan bir şeker, nişasta ve su
karışımının, ısıtılarak nişastanın pişirilmesi ve kalıplara dökülerek soğutulan
karışımın jelleşmesi esasına dayanır. Ana bileşenler olan şeker ve nişasta bu
tür jellere özgü tipik tekstür yapısının belirleyicileridir. Pullulan, lokum
imalatında değerlendirilebilecek potansiyele sahip, sindirilemeyen bir fungal
polisakarittir. Bu çalışmanın amacı şeker-nişasta jellerinin formülasyonunda
nişastanın kısmen pullulan ile ikame edilmesinin, pişirme süresi ve depolama
faktörlerinin de etkisiyle jel tekstürü üzerine etkisinin araştırılmasıdır.
Formülasyonda kullanılan nişastanın bir bölümü 3
farklı seviyede pullulan ile ikame edilmiştir. İlk iki seviyede t
emel formülasyonda bulunan nişastanın %10 ve
%20’lik bölümü 1:1 oranda pullulan ile ikame edilmiştir. Üçüncü seviyede ise
nişastanın %20’si 2:3 oranında pullulan ile ikame edilmiştir. Örneklerin
tekstürel analizi sertlik ve esneklik değerlerinin tespit edilmesiyle
sağlanmıştır. Pişme süresinin arttırılması ve depolama sertlik değerlerinde
artışa neden olurken %20 pullulan ikamesi yapılmış ürünlerin ortalama sertlik
değerleri ile kontrol formülasyon arasında anlamlı fark gözlemlenmemiştir.
Nişastanın %20 seviyesinde 1:1 oranında ikame edildiği formülasyon ile kontrol
formülasyon arasında sertlik değeri bakımından istatistiksel olarak önemli fark
olmadığı tespit edilmiştir. Ortalama esneklik değerleri pişirme süresi,
depolama ve formülasyon uygulamalarından önemli şekilde etkilenmiştir.
Bileşimde yer alan pullulan miktarı arttıkça depolamada gerçekleşen esneklik
kaybının azaldığı gözlemlenmiştir. Bu çalışma, lokum formülasyonlarında
pullulan ilavesinin retrogradasyon özelliklerini modifiye etmek amacıyla
kullanılabileceğini, ancak tüketici tercihlerine en uygun tekstürel
özelliklerin sağlanabilmesi açısından bu konuda kapsamlı bir optimizasyon
çalışmasının gerekli olduğunu göstermiştir.

Kaynakça

  • Batu A, Kirmaci B (2009) Production of Turkish delight (lokum). Food Research International 42(1): 1-7.
  • Burey P, Bhandari B, Rutgers R., Halley P, Torley P (2009) Confectionery gels: a review on formulation, rheological and structural aspects. International Journal of Food Properties 12(1): 176-210.
  • Chaen H (2010) Pullulan. In: Imeson A (Ed), Food Stabilisers, Thickeners and Gelling Agents. Wiley-Blackwell, Oxford, UK, pp. 266-274.
  • Chen L, Tong Q, Ren F, Zhu G (2014) Pasting and rheological properties of rice starch as affected by pullulan. International Journal of Biological Macromolecules 66: 325-331.
  • Chen L, Ren F, Zhang Z, Tong Q, Rashed MMA (2015) Effect of pullulan on the short-term and long-term retrogradation of rice starch. Carbohydrate Polymers 115: 415-421.
  • Chen L, Tian Y, Tong Q, Zhang Z, Jin Z (2017a) Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage. Food Chemistry 214: 702-709.
  • Chen L, Tian Y, Zhang Z, Tong Q, Sun B, Rashed MMA, Jin Z (2017b) Effect of pullulan on the digestible, crystalline and morphological characteristics of rice starch. Food Hydrocolloids 63: 383-390.
  • Demirbuker Kavak D, Akpunar EB (2018) Quality characteristics of Turkish delight (lokum) as influenced by different concentrations of cornelian cherry pulp. Journal of Food Processing and Preservation, 42(7): 1-7.
  • Edwards WP (2007) The Science of Sugar Confectionery. Royal Society of Chemistry, London, UK.
  • EFSA (2007) Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the commission related to Lutein for use in particular nutritional uses. EFSA Journal 5(12): 315.
  • Fu Z, Chen J, Luo SJ, Liu CM, Liu W (2015) Effect of food additives on starch retrogradation: A review. Starch/Staerke 67(1-2): 69-78.
  • Funami T, Kataoka Y, Omoto T, Goto Y, Asai I, Nishinari K (2005) Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch. Food Hydrocolloids 19(1): 25-36.
  • Göğüş F, Ötleş S, Erdoğdu F, Özçelik B (2016) Functional and Nutritional Properties of Some Turkish Traditional Foods. In: Kristbergsson K, Ötleş S (Eds) Functional Properties of Traditional Foods, Springer US, Massachusetts, pp. 87-104.
  • Hartel RW, von Elbe JH, Hofberger R (2018) Jellies, Gummies and Licorices. In: Confectionery Science and Technology. Springer International Publishing, New York, pp. 329-359.
  • JECFA (2011) Evaluation of certain food additives and contaminants. WHO Technical Report Series 966: 55-70.
  • Kim JY, Choi YG, Kim SRB, Lim ST (2014) Humidity stability of tapioca starch–pullulan composite films. Food Hydrocolloids 41: 140-145.
  • Prajapati VD, Jani GK, Khanda SM (2013) Pullulan: an exopolysaccharide and its various applications. Carbohydrate Polymers 95(1): 540-549.
  • Sheng L, Li P, Wu H, Liu Y, Han K, Gouda M, Tong Q, Ma M, Jin Y (2018) Tapioca starch-pullulan interaction during gelation and retrogradation. LWT Food Science and Technology 6: 432-438.
  • Singh RS, Saini GK, Kennedy JF (2008) Pullulan: microbial sources, production and applications. Carbohydrate Polymers 73(4): 515-531.
  • Stable Micro Systems (2000) Gummy confectionery TA.XTPlus application study, Ref: SWT1/P35.
  • Wolf BW, Garleb KA, Choe YS, Humphrey PM, Maki KC (2003) Pullulan is a slowly digested carbohydrate in humans. Journal of Nutrition 133(4): 1051-1055.
  • Yan JJ, Li Z, Zhang JF, Qiao CS (2012) Preparation and properties of pullulan composite films. Advanced Materials Research 476-478: 2100-2104.
Toplam 22 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat Mühendisliği
Bölüm Makaleler
Yazarlar

Barçın Karakaş Budak 0000-0002-1426-3667

Yayımlanma Tarihi 1 Aralık 2019
Gönderilme Tarihi 22 Ağustos 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 32 Sayı: 3

Kaynak Göster

APA Karakaş Budak, B. (2019). Effect of starch substitution with pullulan on confectionery starch gel texture of lokum. Mediterranean Agricultural Sciences, 32(3), 323-327. https://doi.org/10.29136/mediterranean.609017
AMA Karakaş Budak B. Effect of starch substitution with pullulan on confectionery starch gel texture of lokum. Mediterranean Agricultural Sciences. Aralık 2019;32(3):323-327. doi:10.29136/mediterranean.609017
Chicago Karakaş Budak, Barçın. “Effect of Starch Substitution With Pullulan on Confectionery Starch Gel Texture of Lokum”. Mediterranean Agricultural Sciences 32, sy. 3 (Aralık 2019): 323-27. https://doi.org/10.29136/mediterranean.609017.
EndNote Karakaş Budak B (01 Aralık 2019) Effect of starch substitution with pullulan on confectionery starch gel texture of lokum. Mediterranean Agricultural Sciences 32 3 323–327.
IEEE B. Karakaş Budak, “Effect of starch substitution with pullulan on confectionery starch gel texture of lokum”, Mediterranean Agricultural Sciences, c. 32, sy. 3, ss. 323–327, 2019, doi: 10.29136/mediterranean.609017.
ISNAD Karakaş Budak, Barçın. “Effect of Starch Substitution With Pullulan on Confectionery Starch Gel Texture of Lokum”. Mediterranean Agricultural Sciences 32/3 (Aralık 2019), 323-327. https://doi.org/10.29136/mediterranean.609017.
JAMA Karakaş Budak B. Effect of starch substitution with pullulan on confectionery starch gel texture of lokum. Mediterranean Agricultural Sciences. 2019;32:323–327.
MLA Karakaş Budak, Barçın. “Effect of Starch Substitution With Pullulan on Confectionery Starch Gel Texture of Lokum”. Mediterranean Agricultural Sciences, c. 32, sy. 3, 2019, ss. 323-7, doi:10.29136/mediterranean.609017.
Vancouver Karakaş Budak B. Effect of starch substitution with pullulan on confectionery starch gel texture of lokum. Mediterranean Agricultural Sciences. 2019;32(3):323-7.

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