İbrahim Palabıyık, Ahmet Demircan, Ahmet Şükrü Demirci

İNÜLİN İÇERİKLİ JELLY TİPİ YUMUŞAK ŞEKERLEME ÜRETİMİ VE BİLEŞEN OPTİMİZASYONU

Tüketicilerin daha kaliteli bir yaşam için sağlıklı ürünlere yöneliminin artması ile birlikte fonksiyonel gıdalara olan talep de artış göstermiştir. Bu sebeple, gıda sektöründe çeşitli ürünlerin formülasyonlarında yenilik çalışmaları yoğun bir şekilde yapılmaktadır. Bu çalışmada, jelly tipi yumuşak şeker ürününe inülin ilave edilerek formülasyona giren hammaddelerden jelatin, şeker ve inülin oranlarının ürünün tekstürel ve duyusal özelliklerine etkisinin incelenmesi amaçlanmıştır. Örnekler üzerinde yapılan tekstür analizi sonucunda jelatin miktarının artmasının sertliği arttıran, adezif yapışkanlığı ise azaltan en önemli parametre olduğu anlaşılmıştır. Örneklere uygulanan tekstür analizi sonuçları değerlendirildiğinde inülin miktarının adezif yapışkanlığı arttırdığı sonucuna varılmıştır. İnülin analizleri sonuçlarının teorik beklenen inülin miktarıyla uyumlu bulunması üretim şartlarında inülin kaybının yaşanmadığını göstermiştir. Yapılan değerlendirmeler sonucunda duyusal sertlik beğenisinin genel beğeniyi doğrudan etkilediği anlaşılmıştır. Araştırmada elde edilen sonuçlar, tatlılık optimizasyonu yapıldığında jelly tipi şekerleme ürünlerinde şeker yerine inülin kullanımının, tüketiciler tarafından sevilerek tüketilen, fonksiyonel özellik kazandırılmış alternatif bir şekerleme ürününün üretilebileceğini göstermektedir.

Anahtar Kelimeler:

Şekerleme, inülin, jelatin, tekstür, Duyusal Özellikler

PRODUCTION OF INULIN CONTAINING JELLY TYPE SOFT CONFECTIONERY AND OPTIMIZATION OF INGREDIENTS

Demand for functional foods has increased with the increasing consumer orientation towards healthy products for a better quality of life. For this reason, innovation studies are being made intensively in the formulation of various products in the food sector. In this study, it was aimed to investigate the effect of gelatin, sugar and inulin ratios on the textural and sensory properties of jelly type soft candy. As a result of the texture analysis, it was understood that increasing the amount of gelatin is the most important parameter which increases the hardness and reduces adhesive adhesion. When the results of texture analysis were evaluated, it was concluded that the amount of inulin increased adhesiveness. Inulin analyses have shown that the results are compatible with the theoretical expected amount of inulin and there is no loss of inulin in the production conditions. According to the results, it was understood that the appreciation of sensory hardness directly affects the general appreciation. The results of this research show that if sweetness optimization is done, an alternative and delightfully consumed jelly type soft confectionery product with functional properties can be produced by using inulin instead of sugar in the formulation.

Keywords:

Confectionery, inulin, gelatin, texture, sensory properties,

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