Possibilities to use powdered molasses as succarose replacement in jelly type soft candy

Confectionery has a large supply in the world in terms of consumption and includes many product groups in terms of variety. However, products such as sugar and its derivatives cause dental health, obesity, high glycemic index, increase in calorie values and various health problems, but also have disadvantages such as inability to meet nutritional needs. These disadvantages are caused by sucrose, fructose and glucose syrup in the sugar composition, as well as monosaccharides and disaccharides. For this reason, efforts to add functional properties to products such as confectionery and its derivatives came to mind. In this study, the possibilities of using powdered molasses, which is a sugar industry waste, in jelly type soft confectionery were investigated. Within the scope of the study, powder molasses at 0%, 10%, 20%, 30%, 40% and 50% levels was used and the changes in the water activity (aw), pH, brix, humidity, color, texture and sensory analysis parameters of the obtained products were investigated. . The water activity values of the products increased depending on the molasses increase rate and were in accordance with the literature. The pH and brix values of the products increased in direct proportion with the increase in molasses. In this study, increasing the brix value decreased the textural properties of the products. The increase in the molasses level of jelly type soft candies decreased the humidity of the products and in some samples, it gave results below or above the literature. The change in color parameters with the use of powdered molasses was observed more with the increase in the amount of molasses. When the textural parameters were examined, the hardness values of the products decreased inversely with the increase in molasses. When the flexibility and cohesiveness values of the products were examined, the increase in the amount of molasses did not cause great changes in the flexibility values of the product. While the gumminess and chewiness values of the products decreased with the increase in molasses, they increased in the products containing 6 gelatin. While the increase in molasses caused a general decrease in the recovery values of the products, the products with a gelatin concentration of 7 showed the highest decrease. According to the sensory analysis tests performed by the panelists in my study, the increase in the amount of molasses adversely affected the aroma of the products. According to the appearance analyzes made by the panelists, the appearance of the products with 8 and 9 gelatin concentrations was not appreciated due to the increase in the amount of molasses. In general, the most liked product by the panelists was the products with 10% molasses and 9 gelatin concentrations. Keywords: Glucose syrup, gelatin, jelly sugar, sucrose, powdered molasses