Jelly yumuşak şeker ürünü için proses parametrelerinin son ürün üzerineetkisi ve optimizasyonu

The gummy candy products are semi-solid systems which are consist of high molecular substance and low molecula fluid. The main components of all gummy candies consist of passing the components which are sucrose, glucose syrup, gelling agent (gelatin, pectin, amylum, carrageenan, etc.), acidity regulators, water, aroma etc. through the appropriate process steps. The shelf life of gummy candies is 18 months with 15-30 ˚C and %30-%60 relative humidity rate (optimum conditions are 25˚C and %40 relative humidity). They can keep up their organoleptic, chemical and microbiological property during 24 months. The aim of the study is minimizing the costs via minimizing gelatin using in product without impressing the quality process parameters on the last product. In this study, the trial plan was created with Central Composite Rotatable Dizayn for 4 factors (cooking temperature, vacuum, gelatin bloom degree and gelatin amount) that are known to be effective. Optimum cooking conditions were determined using the response surface method. In this optimization study, the baking temperature XII (104-129 ˚C), the vacuum intensity ((-200)-(-600) mmHg), the gelatin bloom value (160-270) and the gelatin quentity (5-9%) are decided as independent variables and the dependent variables are decided as the quentity of water-soluble dry matter, color, taste, texture, water activity and shelf life. Optimum trading conditions; determined by applying the desirability function approach. In this thesis study, which was carried out to maximize shelf life and minimize cost, the optimum point obtained with Central Composite Rotatable Design (- 200.01 mmHg vacuum, 269.99 gelatin bloom degree, 5.01% gelatin amount and 128.96°C cooking temperature responses) The water-soluble dry matter is 84,293, the color is 21,672, the texture is 5,18 N, the water activity is 0.621, the shelf life is 23,479 months, and the cost is 3081, 713 TL/ton. vacuum intensity is -200 mmHg, gelatin bloom value is 270 and gelatin amount is 5%. According to this production, water-soluble dry matter is 83.8%, color is 22.06, texture is 5,69 N, water activity is 0.62 aw, shelf life is 24. month and cost was found as 2860,267 TL/ton). The amount of gelatin was reduced by 1.5%, the shelf life was increased from 18 months to 24 months, and the total cost was reduced by 22.41%.