Soft confectionery products: Quality parameters, interactions with processing and ingredients
Yükleniyor...
Dosyalar
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The motivation in the preference of confectionery products consists of the perception formed during the purchase and consumption. This perception is a direct determining factor in the repeated purchasing behavior of the consumer. Also, the products must meet consumer demands. For this reason, it is very important to understand the confectionery quality characteristics, the factors affecting them, and their interaction with each other. In this context, the effects of major and minor components used in innovative soft confectionery products on quality should be considered first. As with all other foods, new ingredient(s) incorporated into the formulation and processing changes have significant effects on the quality characteristics of soft confectionery products. Therefore, in this review study, after giving information about soft confectionery products and their quality characteristics, the interactions of especially innovative components and processes that have important effects on these foods were discussed in detail.
Açıklama
Anahtar Kelimeler
Quality, Soft Confectionery, New Ingredient, Processing, Flavor Release, Gummy Candies, Aroma Release, Model System, Texture, Gelatin, Sugar, Pectin, Starch, Gels
Kaynak
Food Chemistry
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
385
