Formulation and characterization of starch and soy protein containing low calorie soft candy

Download

index.pdf

Date

2019

Author

İlhan, Esmanur

Metadata

Show full item record

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

Item Usage Stats

399
views

442
downloads

Type of sugar and gelling agents used in confectionery formulations have vital importance since they directly influence physicochemical properties during storage. In this study, effect of a non-caloric rare sugar, D-allulose (formerly called D-psicose) on the starch based confectionery gels were investigated in the presence and absence of soy protein isolate using different experimental techniques for 28 days. For characterization of the formulized gel systems, common techniques were used (optical microscopy, DSC, TGA, XRD, moisture content, water activity, hardness and color measurements). Time Domain Nuclear Magnetic Resonance (TD-NMR) technique was also employed to explain dynamics in the confectionery systems. Sugar type was found to be a very significant factor affecting gel characteristics and retrogradation. Results show that D-allulose containing formulations were less prone to retrogradation and crystallinity degree of those samples were lower upon storage. Also, TGA thermogram showed that, accelerated mass loss shifted to higher temperature indicating tight relationship of water and starch which reveals better gel network with the increasing D-allulose concentration. It was observed that D-allulose containing samples show smaller changes during storage by supporting presence of better gel network. According to X-ray results, sucrose containing formulations more susceptible to crystallization and promote retrogradation of starch molecules. T2 relaxation spectra obtained from NMR experiments showed that number of distinct peaks reduced with the addition of SPI while relaxation times of peaks change when different type of sugar was used.

Subject Keywords

Soy proteins., Time Domain NMR Relaxometry, Starch-based gels, D-allulose, Soy protein isolate, X-Ray Diffraction.

URI

http://etd.lib.metu.edu.tr/upload/12623698/index.pdf
https://hdl.handle.net/11511/44147

Collections

Graduate School of Natural and Applied Sciences, Thesis

Suggestions

OpenMETU
Core

Role of ‘D-allulose’ in a starch based composite gel matrix İlhan, Esmanur; Ogawa, Masahiro; Öztop, Halil Mecit (Elsevier BV, 2020-01-15) Type of sugar and gelling agents used in confectionery formulations have vital importance since they directly influence physicochemical properties during storage. In this study, the effect of a non-caloric rare sugar, D-allulose (formerly called D-psicose) on the starch based confectionery gels were investigated in the presence and absence of soy protein isolate (SPI) using different experimental techniques for 28 days. For characterization of the formulized gel systems, common techniques were used (SEM, DS...
Microwave glycation of soy protein isolate Namlı, Serap; Öztop, Halil Mecit; Department of Food Engineering (2019) Soy protein is used as a functional ingredient in the food industry since it has good functional properties like gelling, emulsifying, water and oil holding capacity. It contains all the essential amino acids, lowers the cholesterol, and the risk of cardiovascular disease. Therefore, the improvement of the functional properties of soy protein is an important issue for food science and industry. Glycation is known as the non-enzymatic reaction between the carbonyl group of sugars and the free amino group of ...
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...
Investigation of physico-chemical properties of soy proteins glycated with d-psicose Beylikçi, Sermet Can; Öztop, Halil Mecit; Department of Food Engineering (2019) Proteins are one of the most essential food components that is constantly used by food industry because of their functional properties as well as their nutritional value. Soy protein has become popular among the usable protein resources because of its various functional properties such as foaming, gelling, emulsifying and water holding capacities. However, certain drawbacks of soy protein like limited solubility especially in acidic environment, emerge the need for modification for further use in broader va...
Physicochemical and NMR relaxometric characterization of freeze and spray dried glycated soy proteins Taş, Ozan; Öztop, Halil Mecit; Department of Food Engineering (2019) Rare sugar is a type of a sugar group consisting of monosaccharides that is not widely found in nature as its name implies. D-psicose that is C-3 epimer of fructose is one of the rare sugars, and its sweetness is equivalent to 70% of the sweetness of sucrose. Researches showed that gylcation with sugars improves their physical and chemical properties. In this study, two different glycation techniques were conducted (freeze drying and spray drying) for soy proteins. In addition to D-Psicose, glycation was pe...

Citation Formats

E. İlhan, “Formulation and characterization of starch and soy protein containing low calorie soft candy,” Thesis (M.S.) -- Graduate School of Natural and Applied Sciences. Food Engineering., Middle East Technical University, 2019.