Development of a novel rheological method for determining melting properties of gelatin-based gummies

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dc.contributor.authorAtik, Didem Sözeri
dc.contributor.authorDemirci, Mehmet
dc.contributor.authorToker, Ömer Said
dc.contributor.authorPalabıyık, İbrahim
dc.date.accessioned2023-04-20T08:01:18Z
dc.date.available2023-04-20T08:01:18Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this study, a novel rheometer-based method was explored to determine the melting point of gummy, which is one of the most consumed confectionery products. The new method is based on the vertical deformation of a solid sample since melting points of the products were determined by performing onset analysis on the graph of gap values against temperature. Peltier system heating rate and sample thickness parameters were used to develop the method. To verify the obtained melting points, time sweep tests in the rheometer at constant temperature, conventional oven and water bath analysis, thermograms of the samples obtained from differential scanning calorimetry (DSC) and their microstructures at various temperatures with polarized light microscopy (PLM) were examined. Herein, it can be realized that the developed method detects the melting point of a gummy with a sensitivity of 1 degrees C when temperature increase rate and thickness values were 1 degrees C/min and 4000 mu m, respectively. As a result of the application of the novel method for the commercial samples, the melting points of C1 and C2 gummy samples were determined as 45 degrees C and verified by other experiments with one unit of precision. Therefore, the method has brought a different perspective to the melting temperature analysis with ease of use and short-term detection by sensitive and reproducible results. Besides, it has come to the forefront as it allows the studied materials to be used in solid form in the rheometer.
dc.identifier.doi10.1016/j.ijbiomac.2022.04.002
dc.identifier.endpage395
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid35398388
dc.identifier.scopus2-s2.0-85127874848
dc.identifier.scopusqualityQ1
dc.identifier.startpage385
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2022.04.002
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10856
dc.identifier.volume209
dc.identifier.wosWOS:000797251400004
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorAtik, Didem Sözeri
dc.institutionauthorDemirci, Mehmet
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Biological Macromolecules
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectDsc
dc.subjectGummy
dc.subjectMelting Point
dc.subjectPlm
dc.subjectRheometer
dc.subjectSoft Candy
dc.subjectPhase-Transition
dc.subjectCross-Linking
dc.subjectBehavior
dc.subjectCrystallization
dc.titleDevelopment of a novel rheological method for determining melting properties of gelatin-based gummies
dc.typeArticle

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