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

Year 2019, Volume: 32 Issue: 3, 323 - 327, 01.12.2019

Barçın Karakaş Budak

https://doi.org/10.29136/mediterranean.609017

Cited By: 3

Abstract

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.

Keywords

Pullulan, Confectionery, Starch, Gel texture, Turkish delight

Thanks

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.

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

Abstract

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 temel 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.

Keywords

Pullulan, Şekerleme, Nişasta, Jel yapısı, Lokum

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