FARKLI KARBONHİDRAT FORMÜLASYONLARI İLE ÜRETİLMİŞ AYVA SUYU KONSANTRESİ KATKILI SERT ŞEKERLERİN KALİTE ÖZELLİKLERİNİN İNCELENMESİ

Year 2021, Volume: 46 Issue: 3, 528 - 538, 15.05.2021

Ahsen Rayman Ergün , Yeliz Tekgül

https://doi.org/10.15237/gida.GD21027

Abstract

Bu çalışmada farklı karbonhidrat formülasyonları kullanılarak ayva suyu konsantresi katkılı sert şeker üretimi amaçlanmıştır. Her bir karbonhidrat formülasyonu (%100 sakkaroz, %75 sakkaroz+%25 glikoz, %75 sakkaroz+%25 fruktoz) için geleneksel açık kazan üretim yöntemi kullanılarak sert şeker üretilmiştir. Ürünlerin renk, camsı geçiş sıcaklığı (Tg) ve higroskopisite değerleri, şeker kompozisyonları, duyusal özellikleri incelenmiştir. % 100 sakkaroz kullanılarak üretilen sert şekerlerin L*, a* ve b* değerleri en yüksek olarak bulunmuştur. Şeker formülasyonlarına glikoz ve fruktoz ilavesi ürünlerin Tg değerinde azalmaya neden olmuştur. %75 sakkaroz+ %25 fruktoz formülasyonu kullanılarak üretilen sert şekerlerin higroskopisite değeri en yüksek olarak bulunmuştur. Karbonhidrat formülasyonundaki farklılık ürünlerin şeker kompozisyonunu etkilemiştir. Formülasyonunda glikoz içeren sert şekerler genel beğeni kriteri açısından en yüksek puanlanmıştır

Keywords

Sert şeker, ayva suyu,, şeker kompozisyonu, camsı geçiş sıcaklığı, higroskopite

INVESTIGATING THE QUALITY CHARACTERISTICS OF QUINCE JUICE CONCENTRATE FORTIFIED HARD CANDIES PRODUCED WITH DIFFERENT CARBONHYDRATE FORMULATIONS

Abstract

In this study, it was aimed to produce hard candy with quince juice concentrate by using different carbohydrate formulations. Hard candy was produced for each carbohydrate formulation (100% sucrose, 75% sucrose + 25% glucose, 75% sucrose + 25% fructose) using the traditional open boiler production method. Color, glass transition temperature (Tg) and hygroscopicity values, sugar composition and sensory properties of the products were examined. The L *, a * and b * values of hard candies produced using 100% sucrose were found to be the highest. Addition of glucose and fructose to sugar formulations caused a decrease in the Tg value of the products. The highest hygroscopicity value was found in the hard candies produced using 75% sucrose + 25% fructose formulation. The difference in the carbohydrate formulation affected the sugar composition of the products. Hard candies containing glucose in their formulation were scored highest in terms of overall acceptance

Keywords

Hard candy, quince juice, sugar composition, glass-transition temperature, hygroscopicity

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