In vitro digestibility of rare sugar (D-allulose) added pectin-soy protein gels

Ateş, Elif Gökçen
Ozvural, Emin Burcin
Oztop, Mecit H.
Confectionery gels are known to be high-caloric products due their high sugar content. Changing their formulations by substituting the sugar with alternative natural sweeteners and functionalising them, the addition of proteins has gained attention. Understanding the rate of digestion of these products is also important for selecting the appropriate formulation. In this study, in vitro gastric digestion behaviour of the gels formulated with D-allulose, a low-calorie rare sugar, soy protein isolate (SPI) (1%, 2.5%) and pectin (4%) were examined. Digestion decreased the hardness of the gels (P < 0.05), but, at 2.5% SPI concentration. Moisture content of the samples increased after digestion and presence of SPI induced higher water uptake. At the end of 2 h of digestion, 1% soy protein isolate containing gels had the highest brix values showing that after a certain concentration, soy protein isolate governed the system due to improved soy protein-pectin interaction or due to improved gelation with Maillard reaction. NMR relaxometry experiments further confirmed the changes in the gels with the increase in T-2 values. Power law model was fitted for the dissolution behaviour using the (o)Brix values of the digestion medium. Dissolution of sugar and the contribution of SPI to the gel network were clearly observed in SEM images. Results showed that these gels had the potential to slow down the emptying rate of stomach thus could lead to 'fullness' for a longer time.


In vitro digestibility of soy-protein isolate containing soft candies formulated with d-psicose
Sakar, Elif Gökçen; Öztop, Halil Mecit; Department of Food Engineering (2019)
Commercial soft candy products are known to contain high amount of sugar and therefore they are considered as not healthy and high calorie sweets. Most of the candy present in the market are made by sucrose and as a gelling agent, gelatin and sometimes starch or pectin is being used. In this study, D-Allulose (rare sugar), soy protein isolate (SPI) and pectin were used to prepare different soft candy formulations. D-Allulose was used as a replacement of sucrose at different ratios (Sucrose/D-Allulose: 0/35,...
Correlation between physical and sensorial properties of gummy confections with different formulations during storage
Tireki, Suzan; Şümnü, Servet Gülüm; Şahin, Serpil (Springer Science and Business Media LLC, 2021-01-01)
Gummy confections are popular products formulated with sucrose, glucose syrups, gelling agents, acids, flavourings and colouring agents. They have various commercial types in terms of formulation, texture, taste and colour, however, there is inadequate investigation on storage behavior of these products. The aim of this study is to investigate the effects of glucose syrup:sucrose ratio (1.1 and 1.5), starch (0% and 1.5%) and gelatine concentration (3% and 6%) on texture profile, colour and sensory propertie...
Determination of honey crystallization and adulteration by using time domain NMR relaxometry
Berk, Berkay; Öztop, Halil Mecit; Mazı, Bekir Gökçen; Department of Food Engineering (2020-8)
Honey is an important source of sugar and widely used as a natural sweetener. The demand for honey has increased significantly due to increase in the consumer tendency to use natural sugars as an alternative to starch based sweeteners (SBS). Thus, honey as being expensive compared to SBS has become very susceptible to adulteration and started to suffer from significant quality problems. In addition to adulteration, crystallization is another problem that could affect the quality of the honey. Crystallizatio...
Gülenç, Barış Ege; Bayındırlı, Alev; Department of Food Engineering (2022-2-11)
Fruit juice industry waste utilization includes several options that one of them extraction of bioactive compounds exhibiting antioxidant effect. In this study, ultrasound assisted extraction was applied to dried apple, sour cherry and grape pomaces by using ethanol, 50% aqueous ethanol and water solvents. For antioxidant capacity estimation of the extracts, DPPH•, ABTS•+, CUPRAC and FRAP assays were applied. The highest total phenolic contents were obtained for sour cherry and grape pomace 50% aqueous eth...
The effect of onion skin powder addition on extrudate properties
Tonyali, B.; Şensoy, İlkay (2016-08-23)
The extrusion process is widely used in the industry to obtain different types of products such as breakfast cereals and snacks. The starch based extruded products which are nutritionally poor can be enriched by adding some fruit and vegetable based functional components. The functional components addition not only affects the nutritional value, but also the textural and physical structure of extrudates. In this study, the effects of addition of different levels of onion skin powder (3, 6 and 9%) to the whe...
Citation Formats
E. G. Ateş, E. B. Ozvural, and M. H. Oztop, “In vitro digestibility of rare sugar (D-allulose) added pectin-soy protein gels,” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, pp. 0–0, 2021, Accessed: 00, 2021. [Online]. Available: