Characterization and formulation of gelatin based soft candies

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2018
Efe, Nilgün
High caloric value of the candies is the major concern of the consumers. Soft candies are produced by using different gelling agents and sugar constitutes almost 60% of the formulation. In this study, it is aimed to produce low calorie soft candies by using gelatin as the main gelling agent. Different low-calorie sweeteners; isomalt, maltitol and stevia were substituted with sucrose at different ratios and it was explored to find the best formulation similar to the candies prepared with the control formulation. To investigate physical properties, pH, total soluble solid content, water activity, moisture content, color, firmness, springiness, differential scanning calorimeter (DSC) and Low and High Field Nuclear Resonance (LF/HF-NMR Relaxometry) Relaxometry (T1 and T2 relaxation times) experiments were performed. Results confirmed that, moisture content, water activity, firmness, and springiness values all depend on the sweetener type. Maillard browning reactions did not occur due to using non-reducing sugars thus brown color formation was not observed at significant rates. DSC results showed that Tg values were quite low which could be related with the stability of the samples. NMR Relaxometry experiments performed at both high and low field systems were consistent and complemented each other. T1 and T2 relaxation times were measured and T2 times showed the presence of two proton pools which were related with water proton compartmentalization in the candies. As expected longer T1 values were obtained at high field system. T2 results showed no significant difference between two systems (p>0.05) for both components except RA1. At high field system, temperature dependent experiments were also conducted and increase in temperature resulted in an increase on both T1 and T2 times.
Citation Formats
N. Efe, “Characterization and formulation of gelatin based soft candies,” M.S. - Master of Science, Middle East Technical University, 2018.