Effects of interactions between gelatin content and process conditions on textire properties of model sugared gelled structures

Textural properties are among the main quality parameters for confectionery products, as well as being effective on product preference and acceptance by consumers. Gelatin has a significant effect on all textural parameters. In this study, interactions between 220 bloom gelatin usage level, which is widely used, (0.5 – 1.0 g/100 g), mixing rate (100 – 1100 rpm) and gelatin addition temperatures (55 – 65°C) on texture and physico-chemical properties of model sugared gel structures were investigated. Fort his aim, water activity, moisture content, water soluble dry matter, pH, texture profile analysis (TPA) and color analysis were performed. It was determined that the hardness increased with the increase in gelatin concentration (P<0.05), but this increase was dependent on the applied addition temperature and mixing rate. It has been determined that by increasing the gelatin concentration, an increase in hardness can be achieved in foods containing gelatin, but for the intensity of this increase, the gelatin addition temperature and mixing rate should also be considered. In this study, when the constant gelatin addition temperatures were used, the mixing rate affetcted the hardness values. In all gelatin usage concentrations, after the application of 55°C gelatin addition temperature, a decrease in the hardness level of the model sugared gels determined for each mixing rate. For this reason, while the samples with the highest hardness were determined for the samples prepared with 100 rpm mixing speed application, the samples with 1100 rpm mixing speed were the weakest gels (P<0.05). It was determined that there was no significant difference in adhesiveness values with the increase in gelatin concentration (P<0.05). It has been determined that the adhesive properties of all samples vary in a narrow range. It was determined that gumminess increased with an increase in gelatin concentration (P<0.05), but this increase could vary depending on mixing rate and gelatin addition temperature. In general, the resilience value increased with the increase in the amount of gelatin in the samples where the mixing speed of 200 rpm and above was applied depending on the amount of gelatin. However, the lowest resilience value was determined as a result of the application of 100 rpm mixing speed and 55°C in the samples prepared with the mixing rate at constant gelatin usage conecnetration. As a result, Gelatin addition temperature, mixing rate and concentration affected texture properties (hardness, springness, adhesiveness, gumminess, chewiness and resilience), as well as water activity as physicochemical properties, hue angle, chroma and L* as visual properties. Hardness affects the characteristic properties of gelatin network structure. By utilizing the interaction of gelatin addition temperature and mixing rate and their effects on gel network characteristics, modifications can be made to use lower gelatin amount. For different types of confectionery, gelatin addition temperature and mixing rate may be optimize.