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

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2019
İlhan, Esmanur
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.