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Öğe A preliminary study on the use of phycocyanin as a natural blue color source in toffee-type soft candy: Effect of storage temperature and pigment concentration(Wiley, 2024) Gunes, Recep; Palabiyik, Ibrahim; Kurultay, SefikIn this study, phycocyanin obtained from Spirulina platensis extract was used at various concentrations as a natural blue color source in toffee-type soft candy, and the effect of various storage temperatures (4, 20, and 40 degrees C) on the color stability was investigated. In addition, main quality parameters, such as water activity, texture, and sensory analysis, were determined in the samples stored for 3 months at 20 degrees C, and thus the effect of phycocyanin addition on the product appeal was studied. According to the results, the addition of phycocyanin powder did not significantly affect water activity (p > .05). As expected, L*, a*, and b* values of the samples changed with the phycocyanin, and the Delta E values of the samples stored at 4, 20, and 40 degrees C varied between 0.14-0.44, 0.84-2.76, and 2.63-7.90, respectively, during the entire storage period. The texture analysis outputs revealed that the use of phycocyanin did not cause any change in the textural properties of the samples (p > .05). Considering the sensory analysis, all studied concentrations scored high in terms of color liking, and the use of phycocyanin in toffee-type soft candy production resulted in a remarkable consumer appeal. Hence, the outcomes of this study show that if temperature control is performed in the production, the organoleptic properties of toffee-type candy products can be enhanced using phycocyanin and can meet consumer requests and demands.Öğe Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation(Wiley, 2024) Boluk, Esra; Akdeniz, Esra; Gunes, Recep; Palabiyik, Ibrahim; Konar, Nevzat; Toker, Omer SaidIn this study, the effects of temperature (22, 24, 26, 28, and 30 degrees C) and strain (0.1%, 1%, and 5%) on cocoa butter (CB) crystallization were investigated by oscillatory test, and the four-parameter Gompertz model was used to interpret the effect of parameters on pre-crystallization, nucleation, and crystal growth stages of CB. Lag time and growth rate were calculated using the Gompertz model using time-dependent storage modulus (G ') data. According to the results, CB crystallization at 26 degrees C with a 1% strain value had the highest growth rate value, the shortest lag time, and the formation of beta(v) polymorph type. Followingly, polymorphic types of the CB crystals were determined based on the melting points of polymorphs via the temperature ramp step, and the results obtained were correlated with a polarized light microscope. In conclusion, using a rheometer in both the observation of the pre-crystallization process and the determination of polymorph types is very important for research and development studies in the chocolate industry for process and formulation optimization.Öğe Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study(Elsevier, 2024) Kopuk, Berkay; Gunes, Recep; Polat, Derya Genc; Tasan, Murat; Kurultay, Sefik; Palabiyik, Ibrahim; Toker, Omer SaidThis study aimed to evaluate the applicability of sonocrystallization, an innovative process, as a low-cost and time-efficient alternative for the crystallization of confectionery dough, which is a crucial step in the production of conventional toffee-type soft candy. In this regard, according to the design plan, sonocrystallization time and current were selected as independent variables. The samples (36 run) nucleated by sonocrystallization using the optimum conditions (1600 and 2400 mA, 20 min) were allowed to aging under different times (0, 2, 4, 6, 8, and 10 min) and temperatures (60, 65, and 70 degrees C) in order to determine crystal growth. According to the texture profile analysis results, all parameters except for cohesiveness were significantly affected by both the sonocrystallization and aging conditions (p < 0.05), and dramatically higher hardness values were obtained for samples sonocrystallized at 2400 mA. Micrographs showed the formation of a crystalline network with more crystals of smaller size, fragmentation of larger crystals, and a more homogenous crystallization, especially in the samples sonocrystallized at 2400 mA and allowed to aging at >65 degrees C for durations of >6 min. The targets of the study were achieved by subjecting the samples to sonocrystallization at 2400 mA and aging at 70 degrees C for 8 min for crystal growth.Öğe Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products(Wiley, 2024) Toker, Omer Said; Ozonuk, Seyma; Gunes, Recep; Icyer, Necattin Cihat; Rasouli, Haniyeh Pirouizan; Konar, Nevzat; Palabiyik, IbrahimMany parameters are effective in obtaining optimum rheological and sensory properties in chocolate. Lecithin, ammonium phosphatides (AMP), and less commonly glycerol monopalmitate (GMP) are typically used as emulsifiers to achieve the desired viscosity in chocolate. In addition to these emulsifiers, polyglycerol polyricinoleate (PGPR) is used as a complement to regulate the yield value in chocolate. In this review, the properties of these additives, their interactions with each other, and the mechanism of their structural improvement functions in chocolate production are discussed. Depending on the type and amount of emulsifier, adjustments can be made to the flow behavior of molten chocolate, textural, melting character, tempering and tempering index, color and other properties of the chocolate. In addition to the use of emulsifiers, other parameters such as particle size distribution, moisture and fat content should also be taken into account, which can affect all these quality parameters. In this regard, the correct selection of the type of emulsifiers used in chocolate production and their combined usage rates will ensure that the demands of producers and consumers are met.Öğe Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products(Wiley, 2023) Ertural, Goksen Isik; Gunes, Recep; Toker, Omer Said; Palabiyik, Ibrahim; Konar, Nevzat; Sagdic, OsmanIn this study, the rheological properties of dark chocolate used for enrobing in wafer production were modified with the use of lecithin and polyglycerol polyricinoleate (PGPR), and its effects on the final product were investigated. Lecithin was added to the dark chocolate from 0.1 to 0.8 g per 100 g in increments of 0.1 g, then, 0.10, 0.15, and 0.20 g per 100 g PGPR were combined separately with 0.40 g per 100 g lecithin containing sample. There were significant differences in the enrobing ratios, colour, texture, and sensory parameters of the wafer samples (P < 0.05) enrobed with dark chocolate, in which lecithin and PGPR were used together, due to the changes in the flow behaviour of the chocolate. The wafers enrobed with emulsifier-free dark chocolate had the highest enrobing ratio (72.3%), while it was 45% in the sample enrobed with dark chocolate containing 0.40 g per 100 g lecithin + 0.20 g per 100 g PGPR. In parallel with the decrease in the enrobing ratio, changes occurred in the textural hardness and fracturability values of the samples. On the other hand, as the enrobing ratio decreased, the structure of the wafer sheets became more prominent during consumption, resulting in an increase in the sensory evaluation scores.Öğe In vitro gastrointestinal digestion of a novel toffee type soft candy formulated by a latex obtained from Gundelia tournefortii L. and enriched with a lactic acid-based propolis extract(Elsevier, 2024) Gunes, Recep; Palabiyik, Ibrahim; Ceylan, Fatma Duygu; Capanoglu, Esra; Yurt, Bayram; Kurultay, SefikIn this study, a toffee type soft candy product was developed for the first time with a new production process by means of using a plant based latex (kenger gum) obtained from Gundelia tournefortii L. D-optimal mixture design was used for the optimization of components in the kenger gum added sugared (KGS) and sugar-free (KGSF) candy samples. According to optimization step, the amounts of kenger gum that provided the best sensory scores were found as 2.16 g/100 g and 2.00 g/100 g sample for KGS and KGSF formulations, respectively, and then lactic acid (80 %) based propolis extract (LPE, 0.5 %, 1 %, 2.5 %) were added to these novel candy samples. According to the results, water activity values were determined as 0.6210-0.6315, 0.6197-0.6290 and 0.5226-0.5313 for the control, KGS, and KGSF groups, respectively. Considering the instrumental texture and color parameters, use of kenger gum and different amounts of LPE caused differences in the characteristic properties of samples. Compared to the control group, chlorogenic acid, caffeic acid, ferulic acid, sinapic acid, and rosmarinic acid were detected in the samples with added kenger gum. The presence of both kenger gum and LPE in candy samples might have resulted with an interaction and affected the in vitro bioaccessibility of the phenolic compounds.Öğe Investigating the effect of gum base components on chewing gum quality and aroma release mechanism: In-vitro kinetic modeling(Elsevier Sci Ltd, 2024) Alacam, Muemin; Cinsar, Merve; Gunes, Recep; Boluk, Esra; Atik, Didem Sozeri; Palabiyik, IbrahimIn this study, the effects of main gum base components, namely butyl rubber, polyvinyl acetate and natural resin, on the aroma (menthol) release mechanism and quality of sugar-free chewing gums were investigated. According to the results, the sensory evaluation of aroma release was closely similar to the analysis performed with the GC-MS equipment. The Korsmeyer-Peppas model was the best model explaining the menthol release from chewing gum, and it was found that the release was mostly in the form of Fickian diffusion. The polyvinyl acetate had the greatest effect on the aroma release, and the aroma intensity increased in parallel with the ratio in the formulations. According to the optimization results, softening temperatures and instrumental hardness of the sample, which showed the highest aroma durability were found to be 80.00 degrees C and 22.45 N.Öğe Modification of chia (Salvia hispanica L.) seed mucilage (a heteropolysaccharide) by atmospheric pressure cold plasma jet treatment(Elsevier, 2023) Mutlu, Sebnem; Palabiyik, Ibrahim; Kopuk, Berkay; Gunes, Recep; Boluk, Esra; Bagci, Ufuk; Ozmen, DuyguChia seeds (CS) were subjected to atmospheric pressure cold plasma jet (APCPJ) for different times (30, 60, and 120 s) by using argon gas, and then chia mucilage (CM) was extracted from the seeds to investigate the technological properties of mucilage (a heteropolysaccharide). The gel samples prepared from dried CM obtained from CS treated with 30 s and 120 s APCPJ showed noticeably higher consistency index of 11.43 and 13.63 Pa.sn, while the control and 60 s APCPJ showed a lower consistency index of 1.07 and 0.35, respectively. HerschelBulkley was better at defining the flow behavior of CM gels, and the treatment increased the shear-thinning and consistency properties. Moreover, CM gels of APCPJ-treated seeds (30 s and 120 s) showed higher elastic properties and better resistance against deformation. The treatment induced cross-linking between polysaccharide chains as confirmed by FTIR, and SEM micrographs demonstrated that APCPJ caused etching on the surface of seeds, thus a more compact structure was obtained in the hydrated mucilage samples depending on the APCPJ time. The highest treatment time (120 s) decreased the solubility, and the water (15%) and oil holding capacity (25%), while it did not significantly affect the emulsion ability and stability. In conclusion, it was found that the APCPJ improved the viscosity and elastic features of CM gels by cross-linking and strengthening the polymer network, which may provide opportunities to use this gum in new food applications.
