Effect of starch substitution with pullulan on confectionery starch gel texture of lokum

Barçın KARAKAŞ BUDAK

doi:https://doi.org/10.29136/mediterranean.609017

Makale detayları

Effect of starch substitution with pullulan on confectionery starch gel texture of lokum

Yazarlar:

Barçın KARAKAŞ BUDAK

Yayıncı:

Akdeniz University

Ana Başlıklar:

Tarım

Dergi:

Mediterranean Agricultural Sciences 2019 Vol.32 Issue 3, pp.323-327

Belge Tipi:

Makale

Yayın Tarihi:

11/2019

Belge Dili:

İngilizce

Document ID (Org No.):

2000545216

Sıklık:

Üç Yıllık

eISSN:

2528-9675

DOI:

https://doi.org/10.29136/mediterranean.609017

Özet:

 


Production
of many confectionery products such as sweetmeats and Turkish delights are
based on mixture of starch, sugar and water, heated for pasting of the starch
which is then poured in a mold to set as a gel. The main ingredients, sugar and
starch are components which are determinants for the typical texture of these
gels. Pullulan is a non-digestible fungal polysaccharide which can potentially
be used as an ingredient in lokum production. The purpose of this study was
partial substitution of starch used in the formulation of sugar-starch gels
with pullulan and to evaluate the effects of cooking time and storage on gel
texture. Starch fraction in a base formula was substituted with pullulan at
three different levels. First two levels involved substitution of 10 and 20% of
the starch with pullulan at a 1:1 ratio and the third level was performed by
substituting 20% of starch at a starch/pullulan ratio of 2:3. Firmness and
springiness values were determined to assess textural properties. Increased
duration of cooking and storage increased mean firmness values however
substitution at 20% pullulan did not result in significantly different mean
values from the control formulation. Springiness was affected by cooking,
storage and pullulan content and reduced loss in springiness was observed in
stored samples with increasing pullulan content. Results obtained in this study
show that pullulan may be added to lokum formulations for modification of
retrogradation behavior however more research is needed on the subject with
regard to optimization of product texture for satisfying consumer preference
requirements.


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Makale detayları

Effect of starch substitution with pullulan on confectionery starch gel texture of lokum

Yazarlar: Barçın KARAKAŞ BUDAK

Yayıncı: Akdeniz University

Ana Başlıklar: Tarım

Dergi: Mediterranean Agricultural Sciences 2019 Vol.32 Issue 3, pp.323-327

Belge Tipi: Makale

Yayın Tarihi: 11/2019

Belge Dili: İngilizce

Document ID (Org No.): 2000545216

Sıklık: Üç Yıllık

eISSN: 2528-9675

DOI: https://doi.org/10.29136/mediterranean.609017

Sayı

Yazarlar:

Barçın KARAKAŞ BUDAK

Yayıncı:

Akdeniz University

Ana Başlıklar:

Tarım

Dergi:

Mediterranean Agricultural Sciences 2019 Vol.32 Issue 3, pp.323-327

Belge Tipi:

Makale

Yayın Tarihi:

11/2019

Belge Dili:

İngilizce

Document ID (Org No.):

2000545216

Sıklık:

Üç Yıllık

eISSN:

2528-9675

DOI:

https://doi.org/10.29136/mediterranean.609017