Soft confectionery products: Quality parameters, interactions with processing and ingredients

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dc.contributor.authorGüneş, Recep
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorKonar, Nevzat
dc.contributor.authorToker, Ömer Said
dc.date.accessioned2023-04-20T08:01:19Z
dc.date.available2023-04-20T08:01:19Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe 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.
dc.identifier.doi10.1016/j.foodchem.2022.132735
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid35318175
dc.identifier.scopus2-s2.0-85126604850
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2022.132735
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10867
dc.identifier.volume385
dc.identifier.wosWOS:000794033800006
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectQuality
dc.subjectSoft Confectionery
dc.subjectNew Ingredient
dc.subjectProcessing
dc.subjectFlavor Release
dc.subjectGummy Candies
dc.subjectAroma Release
dc.subjectModel System
dc.subjectTexture
dc.subjectGelatin
dc.subjectSugar
dc.subjectPectin
dc.subjectStarch
dc.subjectGels
dc.titleSoft confectionery products: Quality parameters, interactions with processing and ingredients
dc.typeReview Article

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