Exploring Noncentrifugal Sugar as a Partial Replacement for White Sugar in Low Methoxyl Pectin Confectionery Gels: Impacts on Physical and Rheological Properties

Date

2024-01-01

Author

Fakhar, Hafiz Imran
Cavdaroglu, Elif
Hayat, Muhammad Qasim
Janjua, Hussnain A.
Öztop, Halil Mecit

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

30
views

11
downloads

Cite This

Noncentrifugal sugar (NCS) is an unrefined, dark brown sugar containing minerals and plant secondary metabolites, unlike refined white sugar (WS). This study explored using NCS in confectionary jellies as an alternative sugar. We used different concentrations of NCS and WS to prepare low methoxyl pectin (LMP) confectionery gels characterized by their physical and rheological properties along with time-domain nuclear magnetic resonance (TD-NMR) relaxometry. The strongest LMP gel, with a hardness of 0.94 N, was achieved by substituting 25% of WS with NCS at a low CaCl2 concentration (0.075 M). Gels with up to 50% WS replaced by NCS showed comparable hardness to standard LMP gels made solely with WS at a 0.15 M CaCl2 concentration, attributed to NCS’s unique constituents. The NCS-WS gel exhibited the shortest T2 values (139.8 ms) and self-diffusion coefficient values (4.99 × 10-10 m2/s), indicating a denser, more cross-linked structure that restricted water mobility. These findings suggest NCS’s complex role in affecting LMP gels’ chemical and physical properties, highlighting its potential as a partial WS replacement in LMP gelation-based products, with an additional source of minerals and antioxidants.

Subject Keywords

gelation, low-methoxyl pectin, NMR, Noncentrifugal sugar, texture

URI

https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85211625553&origin=inward
https://hdl.handle.net/11511/112753

Collections

Department of Food Engineering, Article