JELATİN BAZLI YUMUŞAK ŞEKERLERİN KURUTMA KOŞULLARININ OPTİMİZASYONU

Öz

Bu çalışmada amaç, farklı ağırlıklardaki jelatin bazlı şekerlerde istenen kaliteyi elde etmek için optimum kurutma ve tavlama sürelerini belirlemektir. Fırında kuruma süresi (Fırınlama süresi) (12, 16, 20, 24 saat), tavlama süresi (WIP zamanı) (0, 24, 48, 72 saat), şekerlerin birim ağırlığı (2.5 g, 3 g, 6 g) incelenen değişken parametrelerdir. Şekerlerin karakterizasyonu için Tekstür Profil Analizi, nem içeriği, su aktivitesi, toplam çözünür katı içerik ve NMR Relaksometre deneyleri yapılmıştır. En iyi kuruma süresi 2.5 g için 20 saat, 3 g ve 6 g için 24 saat olarak bulunmuştur. Kurutmadan sonra, birim ağırlığa göre en iyi tavlama süresi, 2.5 g için 72 saat, 3 g ve 6 g şekerlemeler için ise 48 saat olarak belirlenmiştir. NMR relaksasyon süreleri olarak tanımlanan T1 ve T2 fiziksel parametrelerle ilişkili bulunmuştur. Çalışmanın sonuçları, raf ömrü boyunca istenen kalite parametrelerini elde etmek ve korumak için, farklı birim ağırlıkta olan şekerlemelerin ayrı olarak işlenmesi gerektiğini önermiştir.

Anahtar Kelimeler

• Jelatin bazlı yumuşak şeker
• tekstür
• nem
• kurutma
• tavlama
• NMR Relaksometre

DETERMINATION OF THE BEST DRYING CONDITIONS FOR GELATIN BASED CANDIES

Öz

In this study, objective was to determine the best drying and conditioning times for achieving the desired quality for jelly candies of different weights. Drying time (also known as Stoving time) (12, 16, 20, 24 h) in oven, conditioning time (WIP time) (0, 24, 48, 72 h), unit weight of the candies (2.5 g, 3 g, 6 g) were the variable parameters investigated. TPA, moisture content, water activity, TSSC, TD-NMR Relaxometry experiments were performed. Optimum drying time was found as 20 h for 2.5 g and 24 h for both 3 g and 6 g. Following drying, the best conditioning time with respect to unit weight was determined as 72 h for 2.5 g and 48 h for 3 g and 6 g candies. The results of the study suggested that, to achieve and keep the desired quality parameters during shelf life, each unit weight candy should be processed separately.

Anahtar Kelimeler

• Gelatin candy
• NMR Relxometry
• texture
• moisture
• drying
• conditioning

Kaynakça

1. Akbas E, Soyler UB, Oztop MH (2016) Capsaicin Emulsions: Formulation and Characterization. Journal of Dispersion Science and Technology
2. Botosoa EP, Chèné C, Blecker C, Karoui R (2015) Nuclear Magnetic Resonance , Thermogravimetric and Differential Scanning Calorimetry for Monitoring Changes of Sponge Cakes During Storage at 20 ° C and 65 % Relative Humidity. 1020–1031.
3. Burey P, Bhandari BR, Rutgers RPG, et al (2009) Confectionery gels: A review on formulation, rheological and structural aspects.
4. Cikrikci S, Mert B, Oztop MH (2018) Development of pH Sensitive Alginate/Gum Tragacanth Based Hydrogels for Oral Insulin Delivery. Journal of Agricultural and Food Chemistry 66:11784–11796. doi: 10.1021/acs.jafc.8b02525
5. Delgado P, Bañón S (2015) Determining the minimum drying time of gummy confections based on their mechanical properties. CYTA - Journal of Food 13:329–335. doi: 10.1080/19476337.2014.974676
6. Efe N, Bielejewski M, Tritt-Goc J, et al (2019) NMR relaxometry study of gelatin based low-calorie soft candies. Molecular Physics 117:1034–1045. doi: 10.1080/00268976.2018.1564392
7. Ergun R, Lietha R, Hartel RW (2010a) Moisture and shelf life in sugar confections. Critical Reviews in Food Science and Nutrition 50:162–192. doi: 10.1080/10408390802248833
8. Ergun R, Lietha R, Hartel RW, et al (2010b) Moisture and Shelf Life in Sugar Confections Moisture and Shelf Life in Sugar. doi: 10.1080/10408390802248833

9. Ilhan E, Pocan P, Ogawa M, Oztop MH (2020) Role of ‘D-allulose’ in a starch based composite gel matrix. Carbohydrate Polymers 228:115373. doi: 10.1016/j.carbpol.2019.115373
10. Kirtil E, Cikrikci S, McCarthy MJ, Oztop MH (2017) Recent advances in time domain NMR & MRI sensors and their food applications. Current Opinion in Food Science 17:9–15. doi: 10.1016/j.cofs.2017.07.005
11. Kirtil E, Oztop MH, Sirijariyawat A, et al (2014) Effect of pectin methyl esterase (PME) and CaCl2 infusion on the cell integrity of fresh-cut and frozen-thawed mangoes: An NMR relaxometry study. Food Research International 66:409–416. doi: 10.1016/j.foodres.2014.10.006
12. Le Botlan D, Casseron F, Lantier F (1998) Polymorphism of sugars studied by time domain NMR. Analusis 26:198–204. doi: 10.1051/analusis:1998135
13. Lees R, Jackson EB (2012) Sugar Confectionery and Chocolate Manufacture.
14. Mathlouthi M (2001) Water content, Water Activity, Water structure and The Stability of Foodstuffs. Food Control 12:409–417. doi: 10.1016/S0956-7135(01)00032-9
15. Nur Farah Hani M, Wan Nur Zahidah W, Saniah K, Mohd Irwani H (2014) Effects of drying on the physical characteristics of dehydrated watermelon rind candies. J Trop Agric and Fd Sc 42:115–123.
16. Ozel B, Cikrikci S, Aydin O, Oztop MH (2017a) Polysaccharide blended whey protein isolate-(WPI) hydrogels: A physicochemical and controlled release study. Food Hydrocolloids 71:35–46. doi: 10.1016/j.foodhyd.2017.04.031
17. Ozel B, Dag D, Kilercioglu M, et al (2017b) NMR relaxometry as a tool to understand the effect of microwave heating on starch-water interactions and gelatinization behavior. LWT - Food Science and Technology 83:10–17. doi: 10.1016/j.lwt.2017.04.077
18. Pocan P, Ilhan E, Oztop MH (2019a) Effect of D-Psicose Substitution on Gelatin Based Soft Candies: A TD-NMR Study. Magnetic Resonance in Chemistry. doi: 10.1002/mrc.4847
19. Pocan P, Ilhan E, Oztop MH (2019b) Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study. Journal of Food Science 84:1087–1093. doi: 10.1111/1750-3841.14602
20. Sudharsan MB, Ziegler GR, Duda JL (2004) Modelling diffusion of moisture during stoving of starch-molded confections. Food and Bioproducts Processing 82:60–72. doi: 10.1205/096030804322985335
21. Troutman MY, Mastikhin I V., Balcom BJ, et al (2001) Moisture migration in soft-panned confections during engrossing and aging as observed by magnetic resonance imaging. Journal of Food Engineering 48:257–267. doi: 10.1016/S0260-8774(00)00167-9
22. Vieira MA, Rovaris ÂA, Maraschin M, et al (2008) Chemical characterization of candy made of erva-mate (Ilex paraguariensis A. At. Hil.) residue. Journal of Agricultural and Food Chemistry 56:4637–4642. doi: 10.1021/jf8011085
23. Yildiz E, Guner S, Sumnu G, et al (2018) Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time Domain ( TD ) NMR Relaxometry. Fabt 1–18.
24. Ziegler GR, MacMillan B, Balcom BJ (2003) Moisture migration in starch molding operations as observed by magnetic resonance imaging. Food Research International 36:331–340. doi: 10.1016/S0963-9969(02)00224-7