Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar

İlhan, Esmanur
Pocan, Pelin
Kruk, Danuta
Wojciechowski, Milosz
Osuch, Maciej
Markiewicz, Roksana
Jurga, Stefan
Öztop, Halil Mecit
Starch-based confectionery products were prepared using different types of sugar. In addition to using different sugar, starch was replaced with soy protein isolate (SPI) in some of the products. H-1 NMR spin-lattice relaxation experiments were performed for the collection of products in a broad frequency range from 4 KHz to 30 MHz to get insight into the influence of different sugar types and SPI on the dynamics of water in composite gel systems. The relaxation data have been decomposed into relaxation contributions associated with two different pools of water molecules characterized by different mobility. The translation dynamics of water molecules has been quantitatively described in terms of a dedicated relaxation model. The influence of the sample composition (the type of sugar and/or the presence of SPI) on the water mobility was thoroughly discussed. The results indicate that the addition of soy protein does not affect water dynamics for samples including sucrose. In addition, as the complementary measurements, physical properties of the products, such as the moisture content, water activity and texture, were investigated in terms of X-ray diffraction and thermogravimetric analysis.


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...
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,...
Formulation and characterization of starch and soy protein containing low calorie soft candy
İlhan, Esmanur; Öztop, Halil Mecit; Department of Food Engineering (2019)
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 microscop...
In vitro digestibility of rare sugar (D-allulose) added pectin-soy protein gels
Ateş, Elif Gökçen; Ozvural, Emin Burcin; Oztop, Mecit H. (2021-04-01)
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%...
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...
Citation Formats
E. İlhan et al., “Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar,” MOLECULES, vol. 27, no. 7, pp. 0–0, 2022, Accessed: 00, 2022. [Online]. Available: https://hdl.handle.net/11511/97264.