Production of a minimally processed jelly candy for children using honey instead of sugar

LWT

Volumn 93, Issue , 2018, Pages 499-505

  Mutlu, Ceren ^a,b   Tontul, Sultan Arslan ^a,c   Erbaş, Mustafa ^a  

^a AKDENIZ UNIVERSITY   (Turkey)

^b BALIKESIR UNIVERSITY   (Turkey)

^c SELCUK UNIVERSITY   (Turkey)

Author keywords

Candy; Children; Diastase enzymes; Gelatine; Honey

Indexed keywords

ADDITIVES; ADHESIVES; FRUIT JUICES; FRUITS; MIXING;

BIOACTIVE COMPOUNDS; CANDY; CHILDREN; DIASTASE ACTIVITIES; GELATINE; HONEY; MINIMALLY PROCESSED; SENSORIAL PROPERTIES;

SUGAR INDUSTRY;

EID: 85044984811     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.03.064     Document Type: Article

References (39)

1. Babacan, S., Pivarnik, L., Rand, A., Honey amylase activity and food starch degradation. Journal of Food Science 67:5 (2002), 1625–1630.
2. Ball, D.W., The chemical composition of honey. Journal of Chemical Education, 84(10), 2007, 1643.
3. Bhat, R., Kamaruddin, N.S.B.C., Min-Tze, L., Karim, A., Sonication improves kasturi lime (Citrus microcarpa) juice quality. Ultrasonics Sonochemistry 18:6 (2011), 1295–1300.
4. Bogdanov, S., Martin, P., Lullmann, C., Harmonised methods of the international honey commission. 2002, Swiss Bee Research Centre, FAM, Liebefeld.
5. Bussiere, G., Serpelloni, M., Confectionery and water activity determination of aw by calculation. Properties of water in foods, 1985, Springer, 627–645.
6. Charoen, R., Savedboworn, W., Phuditcharnchnakun, S., Khuntaweetap, T., Development of antioxidant gummy jelly candy supplemented with psidium guajava leaf extract. International Journal of Applied Science and Technology 8:2 (2015), 145–151 King Mongkut's University of Technology North Bangkok.
7. Cocchi, M., Durante, C., Grandi, M., Lambertini, P., Manzini, D., Marchetti, A., Simultaneous determination of sugars and organic acids in aged vinegars and chemometric data analysis. Talanta 69:5 (2006), 1166–1175.
8. Codex Alimentarius, Revised codex standard for honey. 2001 Codex stan, 12, 1982.
9. Ercisli, S., Orhan, E., Chemical composition of white (Morus alba), red (Morus rubra) and black (Morus nigra) mulberry fruits. Food Chemistry 103:4 (2007), 1380–1384.
10. Ergun, R., Lietha, R., Hartel, R., Moisture and shelf life in sugar confections. Critical Reviews in Food Science and Nutrition 50:2 (2010), 162–192.
11. Eteraf-Oskouei, T., Najafi, M., Traditional and modern uses of natural honey in human diseases: A review. Iranian Journal of Basic Medical Sciences 16:6 (2013), 731–742.
12. Eyduran, S.P., Ercisli, S., Akin, M., Beyhan, O., Geçer, M.K., Eyduran, E., et al. Organic acids, sugars, vitamin C, antioxidant capacity and phenolic compounds in fruits of white (Morus alba L.) and black (Morus nigra L.) mulberry genotypes. Journal of Applied Botany and Food Quality 88:1 (2015), 134–138.
13. rd ed., 1996, Marcel Dekker, Inc., 270 Madison Avenue, New York, U.S.A.
14. Garcia, T., Analysis of gelatin-based confections. The Manufacturing Confectioner 80:6 (2000), 93–101.
15. Grigelmo-Miguel, N., Martı́n-Belloso, O., Influence of fruit dietary fibre addition on physical and sensorial properties of strawberry jams. Journal of Food Engineering 41:1 (1999), 13–21.
16. Gundogdu, M., Muradoglu, F., Gazioglu Sensoy, R.I., Yilmaz, H., Determination of fruit chemical properties of Morus nigra L., Morus alba L. and Morus rubra L. by HPLC. Scientia Horticulturae 132 (2011), 37–41.
17. Habilla, C., Cheng, L., Quality of jelly candy made of acid-thinned starch added with different non-starch polysaccharides. Journal of Food Research and Technology 3:1 (2015), 14–22 January-March.
18. Hussein, S., Yusoff, K., Makpol, S., Mohd, Y., Does gamma irradiation affect physicochemical properties of honey. Clinica Terapeutica 165:2 (2014), 125–133.
19. Islam, A., Khalil, I., Islam, N., Moniruzzaman, M., Mottalib, A., Sulaiman, S.A., et al. Physicochemical and antioxidant properties of Bangladeshi honeys stored for more than one year. BMC Complementary and Alternative Medicine, 12(1), 2012, 177.
20. Karabagias, I.K., Badeka, A.V., Kontakos, S., Karabournioti, S., Kontominas, M.G., Botanical discrimination of Greek unifloral honeys with physico-chemical and chemometric analyses. Food Chemistry 165 (2014), 181–190.
21. Kelebek, H., Selli, S., Canbas, A., Cabaroglu, T., HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan. Microchemical Journal 91:2 (2009), 187–192.
22. Khouryieh, H.A., Aramouni, F.M., Herald, T.J., Physical, chemical and sensory properties of sugar-free jelly. Journal of Food Quality 28:2 (2005), 179–190.
23. Kurek, M.A., Wyrwisz, J., Piwińska, M., Wierzbicka, A., Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan. Food Science and Technology (Campinas) 35:2 (2015), 273–278.
24. Martins, S.I., Jongen, W.M., Van Boekel, M.A., A review of Maillard reaction in food and implications to kinetic modelling. Trends in Food Science & Technology 11:9 (2000), 364–373.
25. th ed., 2006, CRC press.
26. Mikulic-Petkovsek, M., Schmitzer, V., Slatnar, A., Stampar, F., Veberic, R., Composition of sugars, organic acids, and total phenolics in 25 wild or cultivated berry species. Journal of Food Science 77:10 (2012), C1064–C1070.
27. Nikolaou, C., Karabagias, I.K., Gatzias, I., Kontakos, S., Badeka, A., Kontominas, M.G., Differentiation of fresh Greek orange juice of the Merlin cultivar according to geographical origin based on the combination of organic acid and sugar content as well as physicochemical parameters using chemometrics. Food Analytical Methods 10:7 (2017), 2217–2228.
28. Palacıoglu, S., Sekerleme sektör profili (Confectionery sector profile). 2003 http://www.ito.org.tr/Dokuman/Sektor/1-87.pdf.
29. Periche, A., Castello, M.L., Heredia, A., Escriche, I., Stevia rebaudiana, oligofructose and isomaltulose as sugar replacers in marshmallows: Stability and antioxidant properties. Journal of Food Processing and Preservation 40:4 (2016), 724–732.
30. Permata, D.A., Sayuti, K., Effect of cooking temperature on quality of jelly candy made from guava leaves (Psidium guajava L.). Pakistan Journal of Nutrition, 13(4), 2014, 211.
31. Riedel, R., Bohme, B., Rohm, H., Development of formulations for reduced-sugar and sugar-free agar-based fruit jellies. International Journal of Food Science and Technology 50:6 (2015), 1338–1344.
32. Samarghandian, S., Farkhondeh, T., Samini, F., Honey and health: A review of recent clinical research. Pharmacognosy Research 9:2 (2017), 121–127.
33. Schebor, C., Burin, L., Pilar-Buera, M., Chirife, J., Stability to hydrolysis and browning of trehalose, sucrose and raffinose in low-moisture systems in relation to their use as protectants of dry biomaterials. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology 32:8 (1999), 481–485.
34. Serrano, S., Villarejo, M., Espejo, R., Jodral, M., Chemical and physical parameters of Andalusian honey: Classification of citrus and Eucalyptus honeys by discriminant analysis. Food Chemistry 87:4 (2004), 619–625.
35. Subramanian, R., Umesh Hebbar, H., Rastogi, N., Processing of honey: A review. International Journal of Food Properties 10:1 (2007), 127–143.
36. Tosi, E., Martinet, R., Ortega, M., Lucero, H., Ré E., Honey diastase activity modified by heating. Food Chemistry 106:3 (2008), 883–887.
37. Utomo, B.S.B., Darmawan, M., Hakim, A.R., Ardi, D.T., Physicochemical properties and sensory evaluation of jelly candy made from different ratio of k-carrageenan and konjac. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 9:1 (2014), 25–34.
38. Ventura, J., Alarcón-Aguilar, F., Roman-Ramos, R., Campos-Sepulveda, E., Reyes-Vega, M.L., Boone-Villa, V.D., et al. Quality and antioxidant properties of a reduced-sugar pomegranate juice jelly with an aqueous extract of pomegranate peels. Food Chemistry 136:1 (2013), 109–115.
39. Yilmaz, H., Küfrevioğlu, Ö.İ., Composition of honeys collected from Eastern and South-Eastern Anatolia and effect of storage on hydroxymethylfurfural content and diastase activity. Turkish Journal of Agriculture and Forestry 25:5 (2001), 347–349.