Production of a minimally processed jelly candy for children using honey instead of sugar

Basit Öğe Kaydı
dc.contributor.authorMutlu, Ceren
dc.contributor.authorTontul, Sultan Arslan
dc.contributor.authorErbas, Mustafa
dc.date.accessioned2020-03-26T19:55:21Z
dc.date.available2020-03-26T19:55:21Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThis study investigated some chemical, physical and sensorial properties of honey jelly candies made by two different mixing techniques (cold and hot), three gelatine doses (15, 20 and 25% of honey weight) and three fruit juices (orange, strawberry and black mulberry). The mean water content and activity of samples were 23.38% and 0.73, respectively. The acidity and diastase number of samples ranged between 40.12 and 46.09 meq/kg and 15.43-0.00, respectively. While diastase activity of honey was preserved more than 95% by cold mixing technique in candy form, it was completely lost in the hot mixing technique. Increasing of gelatine dose, increased the hardness, adhesiveness, chewiness and gumminess values of candies. Additionally, the glucose, fructose and sucrose contents of cold mixed honey jelly candies were determined as 403.23 +/- 5.24, 491.10 +/- 7.61 and 1.38 +/- 0.12 g/kg, respectively. Addition of fruit juices increased the acidity value and sugar and proline contents of samples. The sensorial acceptability score for honey jelly candies obtained more than 3.5 on a 5-point hedonic scale. In conclusion, a new jelly candy as a healthier alternative to the existing ones was produced by minimal processing with honey and fruit juices instead of sugar syrup and artificial additives without inactivation of bioactive compounds of honey.en_US
dc.description.sponsorshipAkdeniz UniversityAkdeniz University; Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [2209-A]en_US
dc.description.sponsorshipThe authors would like to thank Akdeniz University and The Scientific and Technological Research Council of Turkey (TUBITAK, project program: 2209-A) for supporting this research.en_US
dc.identifier.doi10.1016/j.lwt.2018.03.064en_US
dc.identifier.endpage505en_US
dc.identifier.issn0023-6438en_US
dc.identifier.issn1096-1127en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage499en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.lwt.2018.03.064
dc.identifier.urihttps://hdl.handle.net/20.500.12395/36893
dc.identifier.volume93en_US
dc.identifier.wosWOS:000432640600069en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCIENCE BVen_US
dc.relation.ispartofLWT-FOOD SCIENCE AND TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectHoneyen_US
dc.subjectDiastase enzymesen_US
dc.subjectGelatineen_US
dc.subjectCandyen_US
dc.subjectChildrenen_US
dc.titleProduction of a minimally processed jelly candy for children using honey instead of sugaren_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu