SÜKROZUN STEVİA VE SÜKRALOZ İLE KISMEN DEĞİŞTİRİLMESİNİN ELMA MARMELATININ FİZİKOKİMYASAL VE YAPISAL-MEKANİK ÖZELLİKLERİ ÜZERİNDEKİ ETKİSİ

Abstract

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.

Keywords

• Marmelat
• tekstür
• reoloji
• tatlandırıcı
• mikro yapı

EFFECT OF PARTIAL REPLACEMENT OF SUCROSE WITH STEVIA AND SUCRALOSE ON THE PHYSICOCHEMICAL AND STRUCTURAL-MECHANICAL PROPERTIES OF APPLE MARMALADE

Abstract

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.

Keywords

• Marmalade
• texture
• rheology
• sweetener
• microstructure

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