TY  - JOUR
T1  - EFFECT OF PARTIAL REPLACEMENT OF SUCROSE WITH STEVIA AND SUCRALOSE ON THE PHYSICOCHEMICAL AND STRUCTURAL-MECHANICAL PROPERTIES OF APPLE MARMALADE
TT  - SÜKROZUN STEVİA VE SÜKRALOZ İLE KISMEN DEĞİŞTİRİLMESİNİN ELMA MARMELATININ FİZİKOKİMYASAL VE YAPISAL-MEKANİK ÖZELLİKLERİ ÜZERİNDEKİ ETKİSİ
AU  - Ünlütürk, Sevcan
AU  - Berk, Berkay
AU  - Şirin, Pınar
PY  - 2024
DA  - April
Y2  - 2024
DO  - 10.15237/gida.GD23136
JF  - Gıda
JO  - GIDA
PB  - The Association of Food Technology
WT  - DergiPark
SN  - 1300-3070
SP  - 223
EP  - 237
VL  - 49
IS  - 2
LA  - en
AB  - In this study, low-sugar apple marmalade formulations were developed by partial replacement of sucrose with stevia and sucralose. Their rheological, textural, physicochemical properties and microstructures were evaluated. The concentration of sweeteners was found to have a significant effect on the physicochemical and rheological properties of the formulations. The hardness of marmalades decreased with addition of sweeteners. Herschel–Bulkley model was found to be the best model describing rheological behavior. The consistency index decreased with increasing sweeteners substitution, whereas the flow behavior index showed an increasing trend with the increase of the sweeteners content. Additionally, the microstructure of marmalades with sweetener substitution exhibited a porous structure in the gel network. The increase in sucralose concentration resulted in more surface deformation resulting in weaker gel formation than stevia. Marmalade prepared with 50% stevia substitution was found the best combination and resulted in good sensory properties like marmalade samples containing 500 g sugar.
KW  - Marmalade
KW  - texture
KW  - rheology
KW  - sweetener
KW  - microstructure
N2  - Bu çalışmada, sükrozun kısmen stevia ve sükraloz ile değiştirilmesiyle düşük şekerli elma marmelatı formülasyonları, geliştirilmiştir. Formülasyonların reolojik, dokusal, fizikokimyasal özellikleri ve mikro yapıları değerlendirilmiştir. Tatlandırıcıların konsantrasyonunun formülasyonların fizikokimyasal ve reolojik özellikleri üzerinde önemli bir etkiye sahip olduğu bulunmuştur. Tatlandırıcı ilavesiyle marmelatların sertliği azalmıştır. Herschel-Bulkley modelinin reolojik davranışı açıklayan en iyi model olduğu bulunmuştur. Tatlandırıcı ikamesinin artmasıyla kıvam indisi azalırken, tatlandırıcı içeriğinin artmasıyla akış davranış indisi artan bir eğilim göstermiştir. Ayrıca tatlandırıcı ilaveli marmelatların mikro yapısı, jel ağında gözenekli bir yapı sergilemiştir. Sükraloz konsantrasyonundaki artış, steviadan daha zayıf jel oluşumuyla sonuçlanan daha fazla yüzey deformasyonuna neden olmuştur. %50 stevia ikamesi ile hazırlanan marmelat en iyi kombinasyon olarak bulmuş ve 500 g şeker içeren marmelat örnekleri gibi iyi duyusal özellikler sağlamıştır.
CR  - Abid, M., Yaich, H., Hidouri, H., Attia, H., Ayadi, M. A. (2018). Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory properties of pomegranate jam. Food Chemistry, 239, 1047–1054. https://doi.org/ 10.1016/j.foodchem.2017.07.006
CR  - Abolila, R., Barakat, H., El-Tanahy, H., El-Mansy, H. (2015). Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams. Food and Nutrition Sciences, 06, 1229–1244. https://doi.org/ 10.4236/fns.2015.613129
CR  - Barbieri, S. F., de Oliveira Petkowicz, C. L., de Godoy, R. C. B., de Azeredo, H. C. M., Franco, C. R. C., Silveira, J. L. M. (2018). Pulp and Jam of Gabiroba (Campomanesia xanthocarpa Berg): Characterization and Rheological Properties. Food Chemistry, 263, 292–299. https://doi.org/10.1016/j.foodchem.2018.05.004
CR  - Basu, S., Shivhare, U. S., Singh, T. V. (2013). Effect of substitution of stevioside and sucralose on rheological, spectral, color and microstructural characteristics of mango jam. Journal of Food Engineering, 114(4), 465–476. https://doi.org/ 10.1016/j.jfoodeng.2012.08.035
CR  - Basu, S., Shivhare, U. S., Singh, T. V, Beniwal, V. S. (2011). Rheological, textural and spectral characteristics of sorbitol substituted mango jam. Journal of Food Engineering, 105(3), 503–512. https://doi.org/https://doi.org/10.1016/j.jfoodeng.2011.03.014
CR  - Carbonell, E., Costell, E., Durán, L. (1991). Rheological Indices of Fruit Content in Jams: Influence of Formulation on Time-Dependent Flow of Sheared Strawberry and Peach Jams. Journal of Texture Studies, 22(4), 457–471. https://doi.org/https://doi.org/10.1111/j.1745-4603.1991.tb00504.x
CR  - Cemeroglu, B. S. (2013). Gıda analizleri. Bizim Grup.
CR  - Chattopadhyay, S., Raychaudhuri, U., Chakraborty, R. (2014). Artificial sweeteners - a review. Journal of Food Science and Technology, 51(4), 611–621. https://doi.org/10.1007/s13197-011-0571-1
CR  - Dogan, H., Kokini, J. (2006). Dogan, H. and Kokini, J.L. 2007. Rheological Properties of Foods, Chapter 1 in Handbook of Food Engineering, 2nd edition, D.R. Heldman and D.B. Lund (Eds.). CRC Press Inc., NY, pp. 1-124. (pp. 1–124).
CR  - Falguera, V., Mengual, A., Vicente, M., Ibarz, A. (2010). Effect of calcium pidolate on the rheological characteristics of jams and gelatins. Food Research International, 43(3), 882–885. https://doi.org/https://doi.org/10.1016/j.foodres.2009.12.005
CR  - Frazier, R. A. (2007). Capillary Electrophoresis | Food Additives. In I. D. Wilson (Ed.), Encyclopedia of Separation Science (pp. 1–7). Academic Press. https://doi.org/https://doi.org/10.1016/B978-012226770-3/10728-9
CR  - Fry, J. C. (2012). 3 - Natural low-calorie sweeteners. In D. Baines and R. Seal (Eds.), Natural Food Additives, Ingredients and Flavourings (pp. 41–75). Woodhead Publishing. https://doi.org/10.1533/9780857095725.1.41
CR  - Gajar, A.-M., Badrie, N. (2002). Processing and Quality Evaluation of a Low-Calorie Christophene Jam (Sechium edule (Jacq.) Swartz. Journal of Food Science, 67(1), 341–346. https://doi.org/https://doi.org/10.1111/j.1365-2621.2002.tb11407.x
CR  - Garcı́a-Martı́nez, E., Ruiz-Diaz, G., Martı́nez-Monzó, J., Camacho, M. M., Martı́nez-Navarrete, N., Chiralt, A. (2002). Jam manufacture with osmodehydrated fruit. Food Research International, 35(2), 301–306. https://doi.org/https://doi.org/10.1016/S0963-9969(01)00200-9
CR  - Garrido, J. I., Lozano, J. E., Genovese, D. B. (2015). Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: Modelling and optimization. LWT - Food Science and Technology, 62(1, Part 1), 325–332. https://doi.org/https://doi.org/10.1016/j.lwt.2014.07.010
CR  - Gorinstein, S., Zachwieja, Z., Folta, M., Barton, H., Piotrowicz, J., Zemser, M., Weisz, M., Trakhtenberg, S., Màrtín-Belloso, O. (2001). Comparative Contents of Dietary Fiber, Total Phenolics, and Minerals in Persimmons and Apples. Journal of Agricultural and Food Chemistry, 49(2), 952–957. https://doi.org/10.1021/jf000947k
CR  - Igual, M., Contreras, C., Martínez-Navarrete, N. (2010). Non-conventional techniques to obtain grapefruit jam. Innovative Food Science & Emerging Technologies, 11(2), 335–341. https://doi.org/ 10.1016/j.ifset.2010.01.009
CR  - International Food Standard - Codex Alimentarius. (2020). Standard for Jams, Jellies and Marmalades.
Kanwal, N., Randhawa, M., Iqbal, Z. (2017). Influence of processing methods and storage on physico-chemical and antioxidant properties of guava jam. International Food Research Journal, 24, 2017–2027.
CR  - Koocheki, A., Ghandi, A., Razavi, S. M. A., Mortazavi, S. A., Vasiljevic, T. (2009). The rheological properties of ketchup as a function of different hydrocolloids and temperature. International Journal of Food Science & Technology, 44(3), 596–602. https://doi.org/10.1111/j.1365-2621.2008.01868.x
CR  - Lal, G., Siddappa, G. S., Tandon, G. L. (1960). Preservation of Fruits and Vegetables. Indian Council of Agricultural Research. https://books.google.com.tr/books?id=gT5cjgEACAAJ
CR  - Löfgren, C., Walkenström, P., Hermansson, A.-M. (2002). Microstructure and Rheological Behavior of Pure and Mixed Pectin Gels. Biomacromolecules, 3(6), 1144–1153. https://doi.org/10.1021/bm020044v
CR  - Naknaen, P., Itthisoponkul, T. (2015). Characteristics of Cantaloupe Jams as Affected by Substitution of Sucrose with Xylitol. International Journal of Fruit Science, 15(4), 442–455. https://doi.org/10.1080/15538362.2015.1031433
CR  - Onoğur, T. A. (2001). Gıda katkı maddeleri. SİDAS. https://books.google.com.tr/books?id=ssqktgAACAAJ
CR  - Peinado, I., Rosa, E., Heredia, A., Andrés, A. (2012). Rheological characteristics of healthy sugar substituted spreadable strawberry product. Journal of Food Engineering, 113(3), 365–373. https://doi.org/10.1016/j.jfoodeng.2012.06.008
CR  - Renard, D., van de Velde, F., Visschers, R. W. (2006). The gap between food gel structure, texture and perception. Food Hydrocolloids, 20(4), 423–431. https://doi.org/10.1016/ j.foodhyd.2005.10.014
CR  - Rippe, J. M., Angelopoulos, T. J. (2016). Relationship between Added Sugars Consumption and Chronic Disease Risk Factors:  Current Understanding. Nutrients, 8(11). https://doi.org/10.3390/nu8110697
CR  - Rubio-Arraez, S., Ferrer, C., Capella, J. V., Ortolá, M. D., Castelló, M. L. (2017). Development of Lemon Marmalade Formulated with New Sweeteners (Isomaltulose and Tagatose): Effect on Antioxidant, Rheological and Optical Properties. Journal of Food Process Engineering, 40(2), e12371. https://doi.org/10.1111/jfpe.12371
CR  - Sagdic, O., Toker, O. S., Polat, B., Arici, M., Yilmaz, M. T. (2015). Bioactive and rheological properties of rose hip marmalade. Journal of Food Science and Technology, 52(10), 6465–6474. https://doi.org/10.1007/s13197-015-1753-z
CR  - Sahin, S., Sumnu, S. G. (2006). Physical Properties of Foods. Springer New York. https://books.google.com.tr/books?id=v854Fu2D7VUC
CR  - Sikorski, Z. E. (2006). Chemical and Functional Properties of Food Components. CRC Press. https://books.google.com.tr/books?id=nufKBQAAQBAJ
CR  - Tan, C., Cui, B., Lu, Y., Zhao, N., Wang, Y. (2014). Microstructure and rheology of apple jam as influenced by cross-linked acetylated starch. Starch - Stärke, 66(9–10), 780–787. https://doi.org/10.1002/star.201300256
CR  - Torres, M. D., Raymundo, A., Sousa, I. (2013). Effect of sucrose, stevia and xylitol on rheological properties of gels from blends of chestnut and rice flours. Carbohydrate Polymers, 98(1), 249–256. https://doi.org/https://doi.org/10.1016/j.carbpol.2013.06.018
CR  - Unluturk, S., Atılgan, M. R., Baysal, A. H., Unluturk, M. S. (2010). Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation. International Journal of Food Microbiology, 142(3), 341–347. https://doi.org/10.1016/ j.ijfoodmicro.2010.07.013
CR  - Vetter, S., Kunzek, H., Senge, B. (2001). The influence of the pre-treatment of apple cell wall samples on their functional properties. European Food Research and Technology, 212(6), 630–635. https://doi.org/10.1007/s002170100309
CR  - Vilela, A., Matos, S., Abraão, A. S., Lemos, A. M., Nunes, F. M. (2015). Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile-A Chemometric Approach. Journal of Food Processing, 2015, 749740. https://doi.org/10.1155/2015/749740
UR  - https://doi.org/10.15237/gida.GD23136
L1  - https://dergipark.org.tr/en/download/article-file/3583069
ER  -