Pelin POCAN, Damla KAYA, Mecit Halil ÖZTOP, Behiç MERT

JELATİN BAZLI YUMUŞAK ŞEKERLERİN KURUTMA KOŞULLARININ OPTİMİZASYONU

Bu çalışmada amaç, farklı ağırlıklardaki jelatin bazlı şekerlerde istenen kaliteyi elde etmek için optimum kurutma ve tavlama sürelerini belirlemektir. Fırında kuruma süresi (Fırınlama süresi) (12, 16, 20, 24 saat), tavlama süresi (WIP zamanı) (0, 24, 48, 72 saat), şekerlerin birim ağırlığı (2.5 g, 3 g, 6 g) incelenen değişken parametrelerdir. Şekerlerin karakterizasyonu için Tekstür Profil Analizi, nem içeriği, su aktivitesi, toplam çözünür katı içerik ve NMR Relaksometre deneyleri yapılmıştır. En iyi kuruma süresi 2.5 g için 20 saat, 3 g ve 6 g için 24 saat olarak bulunmuştur. Kurutmadan sonra, birim ağırlığa göre en iyi tavlama süresi, 2.5 g için 72 saat, 3 g ve 6 g şekerlemeler için ise 48 saat olarak belirlenmiştir. NMR relaksasyon süreleri olarak tanımlanan T1 ve T2 fiziksel parametrelerle ilişkili bulunmuştur. Çalışmanın sonuçları, raf ömrü boyunca istenen kalite parametrelerini elde etmek ve korumak için, farklı birim ağırlıkta olan şekerlemelerin ayrı olarak işlenmesi gerektiğini önermiştir.

Anahtar Kelimeler:

Jelatin bazlı yumuşak şeker, tekstür, nem, kurutma, tavlama, NMR Relaksometre

DETERMINATION OF THE BEST DRYING CONDITIONS FOR GELATIN BASED CANDIES

In this study, objective was to determine the best drying and conditioning times for achieving the desired quality for jelly candies of different weights. Drying time (also known as Stoving time) (12, 16, 20, 24 h) in oven, conditioning time (WIP time) (0, 24, 48, 72 h), unit weight of the candies (2.5 g, 3 g, 6 g) were the variable parameters investigated. TPA, moisture content, water activity, TSSC, TD-NMR Relaxometry experiments were performed. Optimum drying time was found as 20 h for 2.5 g and 24 h for both 3 g and 6 g. Following drying, the best conditioning time with respect to unit weight was determined as 72 h for 2.5 g and 48 h for 3 g and 6 g candies. The results of the study suggested that, to achieve and keep the desired quality parameters during shelf life, each unit weight candy should be processed separately.

Keywords:

Gelatin candy, NMR Relxometry, texture, moisture, drying, conditioning,

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