Show/Hide Menu
Hide/Show Apps
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Open Access Guideline
Open Access Guideline
Postgraduate Thesis Guideline
Postgraduate Thesis Guideline
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Guides
Guides
Thesis submission
Thesis submission
MS without thesis term project submission
MS without thesis term project submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Supporting Information
Supporting Information
General Information
General Information
Copyright, Embargo and License
Copyright, Embargo and License
Contact us
Contact us
Effect of d-psicose substitution on gelatin based soft candies: A TD-NMR study
Date
2019-09-01
Author
Pocan, Pelin
İlhan, Esmanur
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
222
views
0
downloads
Cite This
Confectionary gels are considered as composite gel systems composed of high amount of sugar and gelling agent such as gelatin or starch. d-Psicose is classified as a type of rare sugar, which is a C-3 epimer of fructose and has 70% of the sweetness of sucrose with a caloric value of 0.39 kcal/g. Utilization of d-psicose in food products is gaining particular interest due to its low caloric value. In this study, gelatin-based soft candies were formulated, and the effect of d-psicose substitution was explored on the quality of the products. For characterization of the soft candies, moisture content, water activity, color, hardness, and glass transition temperature of samples were investigated. X-ray diffraction analysis was also performed to explain the crystallization tendency of jelly candies. Results showed that, the softest sample with the highest moisture content and the smallest crystallization tendency was the sample that included the highest amount of d-psicose. Time domain (TD) NMR relaxometry experiments were also conducted on gel samples, and three distinct proton populations were observed in the relaxation spectrum for all formulations. Spin-lattice relaxation times obtained through monoexponential fitting (T-1) were also obtained to explain some quality parameters.
Subject Keywords
General Materials Science
,
General Chemistry
URI
https://hdl.handle.net/11511/39269
Journal
MAGNETIC RESONANCE IN CHEMISTRY
DOI
https://doi.org/10.1002/mrc.4847
Collections
Department of Food Engineering, Article
Suggestions
OpenMETU
Core
Effect of Magnesium and Osteoblast Cell Presence on Hydroxyapatite Formation on (Ti,Mg)N Thin Film Coatings
Onder, Sakip; Calikoglu-Koyuncu, Ayse Ceren; Kose, Gamze Torun; Kazmanli, Kursat; Kök, Fatma Neşe; Urgen, Mustafa (Springer Science and Business Media LLC, 2017-07-01)
TiN and (Ti,Mg)N thin film coatings were deposited on Ti substrates by an arc-physical vapor deposition technique. The effect of cell presence on hydroxyapatite (HA) formation was investigated using surfaces with four different Mg contents (0, 8.1, 11.31, and 28.49 at.%). Accelerated corrosion above 10 at.% Mg had a negative effect on the performance in terms of both cell proliferation and mineralization. In the absence of cells, Mg-free TiN coatings and low-Mg (8.1 at.%)-doped (Ti,Mg)N surfaces led to an e...
USE OF TIME DOMAIN (TD) AND FAST FIELD CYCLING (FFC) NMR RELAXOMETRY TO DESIGN AND CHARACTERIZE SOFT CANDY PRODUCTS
Poçan, Pelin; Öztop, Halil Mecit; Mert, Behiç; Department of Food Engineering (2021-8-20)
Confectionary gels are considered as composite gel systems consisting of high amount of sugar and gelling agents such as gelatin or starch. Production of low-calorie soft confectionery products has been the interest of the industry in recent years. D‐allulose is classified as one of the rare sugar; sugars which are found in rare amounts in nature. It is a C‐3 epimer of fructose and has 70% of the sweetness of sucrose with much less caloric value of 0.39 kcal/g compared to common sugars. Utilization of D‐all...
PREPARATION OF BLOCK-COPOLYMERS WITH MACROAZONITRILES AS THE INITIATOR
YURUK, H; ULUPINAR, S (Wiley, 1993-12-01)
Block copolymers containing poly(ethylene oxide) or poly(propylene oxide) prepolymer segments and methyl methacrylate were prepared. A stepwise procedure was first employed to prepare macro-azocarbamates by capping hydroxy-terminated poly(ethylene oxide) or poly(propylene oxide) with 3-isocyanatomethyl-3,5,5-trimethylcyclohexyl isocyanate and subsequently reacting this intermediate with 4,4'-azobis(4-cyano-n-pentanol)**. The resulting polymeric azocarbamates were used as free-radical initiators for the poly...
FORMATION OF METASTABLE VATERITE CRYSTALS IN A POLYMER MATRIX BY GASEOUS DIFFUSION
PITCHER, MICHAEL W.; NESHAT, ABDOLLAH; SEYYIDOĞLU, SEMIH (SciELO Agencia Nacional de Investigacion y Desarrollo (ANID), 2008-6)
A composite consisting of a polymer and calcium carbonate has been synthesized by allowing carbon dioxide to diffuse into a poly(ethylene oxide) film containing a Source of calcium ions. The X-ray pattern of the synthetic composite material shows that the least thermodynamically stable polymorph of calcium carbonate, vaterite is the mineral phase which is formed, rather than the most thermodynamically stable calcite phase. This effect has been seen in other reports of crystallization of inorganic phases whi...
Effects of sugar, protein and water content on wheat starch gelatinization due to microwave heating
Şümnü, Servet Gülüm; Bayindirli, L (Springer Science and Business Media LLC, 1999-01-01)
Understanding the interactions between sugar, starch, protein and water, which are the main components of a baked product, will advance the development of high quality, microwaveable products. This paper presents a mathematical model describing the quantitative relationships between water, sugar and protein on the gelatinization of wheat starch following 20 s of microwave heat as determined by differential scanning calorimetry. Addition of sugar decreased the degree of gelatinization of starch due to microw...
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
P. Pocan, E. İlhan, and H. M. Öztop, “Effect of d-psicose substitution on gelatin based soft candies: A TD-NMR study,”
MAGNETIC RESONANCE IN CHEMISTRY
, pp. 661–673, 2019, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/39269.