Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study

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dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.authorwosidKonar, Nevzat/Y-9527-2018
dc.contributor.authorGözütok Tamdoğan, Zehra
dc.contributor.authorGüneş, Recep
dc.contributor.authorToker, Ömer Said
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorKonar, Nevzat
dc.date.accessioned2023-05-06T17:23:39Z
dc.date.available2023-05-06T17:23:39Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this study, the effects of using various fruit juice concentrates (pomegranate, grape and sour cherry) instead of corn syrup in marshmallows on the physico-chemical, textural and microstructural properties of the products were investigated. Experimental points of the study were determined by D-optimal mixture design, and accordingly, special cubic, linear and quadratic models were used for the effects on physico-chemical, color and texture parameters according to independent variables. Considering the results, pH, water activity and density values of the marshmallow samples were found to be in the range of 2.54-3.21, 0.48-0.55 and 0.44-0.66 g/mL, respectively. As expected, the use of fruit juice concentrates affected the visual properties of marshmallows, and in particular sour cherry and pomegranate juice concentrates caused a positive increase in the +a* values of the samples. According to the texture profile analysis, the hardness, springiness, cohesiveness, gumminess and resilience values of the samples were determined as 6.43-10.5 N, 0.84-97, 0.74-0.90, 5.18-8.22 g, 0.34-0.81, respectively. R2 values of investigated parameter models were determined between 0.4971 and 0.8901. It was concluded that fruit juice concentrates can be used instead of corn syrup in marshmallows to meet consumer demands and expectations. Finally, it is thought that it will be useful to investigate the effects of various hy-drocolloids on the color, texture stability and sensory properties of the products with further studies using fruit juice concentrates in marshmallow production.
dc.identifier.doi10.1016/j.ijgfs.2022.100616
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-85141304347
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2022.100616
dc.identifier.urihttps://hdl.handle.net/20.500.11776/12224
dc.identifier.volume30
dc.identifier.wosWOS:000891912600009
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal Of Gastronomy And Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectMarshmallow
dc.subjectFruit juice concentrate
dc.subjectMixture design
dc.subjectSugar
dc.subjectConfectionery
dc.subjectIsomaltulose
dc.subjectMoisture
dc.subjectQuality
dc.titleInvestigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study
dc.typeArticle

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