The effect of using fig pulp and fish gelatin in jelly confectionery on sensory characteristics and consumer acceptability

The aim of this study was to produce fig pulp-based jelly confectionery at optimum value using two different hydrocolloids (fish and bovine). For this reason, experimental designs were created for each product sample based on the amount of gelatin (9.5-10.5%) and water soluble solids (73-77 °Brix). The optimum products were determined by using hardness and gumminess criteria for fish gelatin and hardness and adhesiveness criteria for bovine gelatin from texture profile analysis as dependent variables in the samples obtained. The optimum value for both hydrocolloids was determined as 9.6% gelatin and 76.4 °Brix. The chemical composition of the products was determined by moisture, fat, ash, protein and carbohydrate values. In addition, color, water activity, texture profile and microbial properties were determined and sensory analysis was performed. Two methods were used in sensory analysis. In the first method, which was the triangle difference test, three randomly coded samples, two same and one odd sample, were presented to 20 panelists to determine the difference between fish and bovine gelatin jelly candies at the optimum value. Panelists identified differences between jelly candies. Then, in the second test, which was the consumer acceptance test, 50 panelists were requested to rate the texture, appearance, aroma, flavor and general acceptability of the jelly candies in terms of likability using a 7-point rating scale (hedonic scale, dislike: 1, extremely like: 7). It was determined that the results of the analysis were not statistically different, but the fig pulp-based jelly candy sample with fish gelatin at the optimum value had the highest liking score (5.26). As a result, it was concluded that it was a product acceptable to the consumer. Keywords: Fig pulp, Fish gelatin, Triangular difference test, Consumer acceptability, Response surface method