Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study

Basit Öğe Kaydı
dc.authoridElObeid, Tahra/0000-0003-1448-9815
dc.contributor.authorKopuk, Berkay
dc.contributor.authorGunes, Recep
dc.contributor.authorPolat, Derya Genc
dc.contributor.authorTasan, Murat
dc.contributor.authorKurultay, Sefik
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorToker, Omer Said
dc.date.accessioned2025-04-06T12:23:52Z
dc.date.available2025-04-06T12:23:52Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractThis 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.
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBITAK) [120O418]; Qatar National Library
dc.description.sponsorshipThis study was granted by the Scientific and Technological Research Council of Turkiye (TUBITAK) (Grant No. 120O418) . Open Access funding provided by Qatar National Library.
dc.identifier.doi10.1016/j.lwt.2024.116902
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85207096959
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2024.116902
dc.identifier.urihttps://hdl.handle.net/20.500.11776/17227
dc.identifier.volume211
dc.identifier.wosWOS:001345427200001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250406
dc.subjectSonocrystallization
dc.subjectConfectionery
dc.subjectSoft candy
dc.subjectNucleation
dc.subjectCrystallization
dc.titleDeveloping a novel toffee-type soft candy process by sonocrystallization: A preliminary study
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu