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

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2019

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İlhan, Esmanur

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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.

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

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Graduate School of Natural and Applied Sciences, Thesis

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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...
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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...
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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.