Yüksek lif içerikli jelly üretimi için formülasyon optimizasyonu
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Dosyalar
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Günümüzde artan sağlık sorunları ve toplumun bilinçlenmesi ile daha sağlıklı atıştırmalıkların geliştirilmesi yönündeki çalışmalar ivme kazanmıştır. Bu bağlamda, yüksek lif içerikli prebiyotik ürünlerin sağlığa faydaları toplum tarafından daha bilinir hale gelmiştir. Bu çalışmada mevcut jelatinli jelly şekerleme formülasyonuna inülin ilavesi yapılarak yüksek lif içerikli prebiyotik jelly şekerleme elde edilmiştir. Çalışma kapsamında karışım dizaynı yöntemi kullanılarak 13 adet formülasyon oluşturulmuştur. Oluşturulan formülasyonlar ile elde edilen ürünlerin tekstür ve duyusal değerlendirmeleri neticesinde jelly şekerleme formülasyonuna giren hammaddelerden jelatin, inülin ve sakkaroz oranları optimize edilerek yüksek lif içerikli optimum formülasyon elde edilmiştir. Örneklere uygulanan tekstür analizi sonuçları değerlendirildiğinde jelatin miktarının artmasının sertliği arttıran, adezif yapışkanlığı ise azaltan en önemli parametre olduğu anlaşılmıştır, ayrıca inülin miktarındaki artışın adezif yapışkanlığı arttırdığı sonucuna ulaşılmıştır. İnülin analizleri sonuçlarının teorik beklenen inülin miktarıyla uyumlu bulunması üretim şartlarında inülin kaybının yaşanmadığını göstermiştir. Yapılan değerlendirmeler sonucunda duyusal sertlik beğenisinin genel beğeniyi doğrudan etkilediği anlaşılmıştır. Elde edilen optimum yüksek lif içerikli formülasyon ile üretilen jelly şekerlemeler 20 kişilik uzman panelistler tarafından değerlendirilmiş ve mevcut jelatinli jelly şekerleme ile kıyas edildiğinde genel beğeni anlamında kabul edilebilir seviyede bulunmuştur.
Today, with the increasing of health problems and the awareness of the society, the studies about the development of healthier snacks have gained momentum. In this context, the health benefits of high fiber content prebiotic products have become more known by the public. In this study, prebiotic jelly with high fiber content were obtained by adding inulin to the existing gelatin based jelly formulation. Within the scope of this study, 13 formulations were formed by using the mixture design method. As a result of the texture and sensory evaluations of the products that were obtained with these formulations, gelatin, inulin and sucrose ratios from the raw materials entered into the jelly formulation were optimized and optimum formulation with high fiber content was obtained. When the results of the texture analysis applied to the samples were evaluated it was understood that increasing the amount of gelatin is the most important parameter which increases the hardness and decreases the adhesive adhesion, moreover, it was concluded that the increase in the amount of inulin increased the adhesiveness. Inulin analyses have shown that the results are compatible with the theoretical expected amount of inulin and there is no loss of inulin in production conditions. As a result of assesment made, it was understood that the appreciation of sensory hardness directly affects the general appreciation. The jelly candy produced with optimum high fiber content formulation were evaluated by expert panelists of 20 people and were found to be acceptable in terms of overall appreciation when was compared with the existing gelatin based jelly candy.
Today, with the increasing of health problems and the awareness of the society, the studies about the development of healthier snacks have gained momentum. In this context, the health benefits of high fiber content prebiotic products have become more known by the public. In this study, prebiotic jelly with high fiber content were obtained by adding inulin to the existing gelatin based jelly formulation. Within the scope of this study, 13 formulations were formed by using the mixture design method. As a result of the texture and sensory evaluations of the products that were obtained with these formulations, gelatin, inulin and sucrose ratios from the raw materials entered into the jelly formulation were optimized and optimum formulation with high fiber content was obtained. When the results of the texture analysis applied to the samples were evaluated it was understood that increasing the amount of gelatin is the most important parameter which increases the hardness and decreases the adhesive adhesion, moreover, it was concluded that the increase in the amount of inulin increased the adhesiveness. Inulin analyses have shown that the results are compatible with the theoretical expected amount of inulin and there is no loss of inulin in production conditions. As a result of assesment made, it was understood that the appreciation of sensory hardness directly affects the general appreciation. The jelly candy produced with optimum high fiber content formulation were evaluated by expert panelists of 20 people and were found to be acceptable in terms of overall appreciation when was compared with the existing gelatin based jelly candy.
Açıklama
Anahtar Kelimeler
Jelly şekerleme, inülin, lif, karışım dizaynı, tekstür, duyusal özellikler, jelly candy, inulin, fiber, mixture design, texture, sensory evaluations
