Formulation optimization for high fiber content jelly production

ABSTRACT MSc. Thesis FORMULATION OPTIMIZATION FOR HIGH FIBER CONTENT JELLY PRODUCTION Ahmet DEMİRCAN Tekirdağ Namık Kemal University Graduate School of Natural and Applied Sciences Main Sciences Division of Food Engineering Supervisor: Assoc. Prof. Dr. Ahmet Şükrü DEMİRCİ Second Supervisor: Assoc. Prof. Dr. İbrahim PALABIYIK Today, with the increasing of health problems and the awareness of the society, the studies about the development of healthier snacks have gained momentum. In this context, the health benefits of high fiber content prebiotic products have become more known by the public. In this study, prebiotic jelly with high fiber content were obtained by adding inulin to the existing gelatin based jelly formulation. Within the scope of this study, 13 formulations were formed by using the mixture design method. As a result of the texture and sensory evaluations of the products that were obtained with these formulations, gelatin, inulin and sucrose ratios from the raw materials entered into the jelly formulation were optimized and optimum formulation with high fiber content was obtained. When the results of the texture analysis applied to the samples were evaluated it was understood that increasing the amount of gelatin is the most important parameter which increases the hardness and decreases the adhesive adhesion, moreover, it was concluded that the increase in the amount of inulin increased the 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 production conditions. As a result of assesment made, it was understood that the appreciation of sensory hardness directly affects the general appreciation. The jelly candy produced with optimum high fiber content formulation were evaluated by expert panelists of 20 people and were found to be acceptable in terms of overall appreciation when was compared with the existing gelatin based jelly candy. Key words: Jelly candy, inulin, fiber, mixture design, texture, sensory evaluations 2019, 83 pages