Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study
This study aimed to evaluate the applicability of sonocrystallization, an innovative process, as a low-cost and time-efficient alternative for the crystallization of confectionery dough, which is a crucial step in the production of conventional toffee-type soft candy. In this regard, according to th...
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| مؤلفون آخرون: | , , , , , , , |
| التنسيق: | article |
| منشور في: |
2024
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://dx.doi.org/10.1016/j.lwt.2024.116902 https://www.sciencedirect.com/science/article/pii/S002364382401185X http://hdl.handle.net/10576/64365 |
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| _version_ | 1857415087488237568 |
|---|---|
| author | Kopuk, Berkay |
| author2 | Gunes, Recep Polat, Derya Genc Tasan, Murat Kurultay, Sefik Palabiyik, Ibrahim Toker, Omer Said Konar, Nevzat ElObeid, Tahra |
| author2_role | author author author author author author author author |
| author_facet | Kopuk, Berkay Gunes, Recep Polat, Derya Genc Tasan, Murat Kurultay, Sefik Palabiyik, Ibrahim Toker, Omer Said Konar, Nevzat ElObeid, Tahra |
| author_role | author |
| dc.creator.none.fl_str_mv | Kopuk, Berkay Gunes, Recep Polat, Derya Genc Tasan, Murat Kurultay, Sefik Palabiyik, Ibrahim Toker, Omer Said Konar, Nevzat ElObeid, Tahra |
| dc.date.none.fl_str_mv | 2024-11-01 2025-04-22T05:06:11Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://dx.doi.org/10.1016/j.lwt.2024.116902 00236438 https://www.sciencedirect.com/science/article/pii/S002364382401185X http://hdl.handle.net/10576/64365 211 1096-1127 |
| dc.language.none.fl_str_mv | en |
| dc.publisher.none.fl_str_mv | Elsevier |
| dc.rights.none.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
| dc.subject.none.fl_str_mv | Sonocrystallization Confectionery Soft candy Nucleation Crystallization |
| dc.title.none.fl_str_mv | Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study |
| dc.type.none.fl_str_mv | Article info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
| description | This study aimed to evaluate the applicability of sonocrystallization, an innovative process, as a low-cost and time-efficient alternative for the crystallization of confectionery dough, which is a crucial step in the production of conventional toffee-type soft candy. In this regard, according to the design plan, sonocrystallization time and current were selected as independent variables. The samples (36 run) nucleated by sonocrystallization using the optimum conditions (1600 and 2400 mA, 20 min) were allowed to aging under different times (0, 2, 4, 6, 8, and 10 min) and temperatures (60, 65, and 70 °C) in order to determine crystal growth. According to the texture profile analysis results, all parameters except for cohesiveness were significantly affected by both the sonocrystallization and aging conditions (p < 0.05), and dramatically higher hardness values were obtained for samples sonocrystallized at 2400 mA. Micrographs showed the formation of a crystalline network with more crystals of smaller size, fragmentation of larger crystals, and a more homogenous crystallization, especially in the samples sonocrystallized at 2400 mA and allowed to aging at >65 °C for durations of >6 min. The targets of the study were achieved by subjecting the samples to sonocrystallization at 2400 mA and aging at 70 °C for 8 min for crystal growth. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | qu_e84faa972fdf323c58d6f25dbafe8e9a |
| identifier_str_mv | 00236438 211 1096-1127 |
| language_invalid_str_mv | en |
| network_acronym_str | qu |
| network_name_str | Qatar University repository |
| oai_identifier_str | oai:qspace.qu.edu.qa:10576/64365 |
| publishDate | 2024 |
| publisher.none.fl_str_mv | Elsevier |
| repository.mail.fl_str_mv | |
| repository.name.fl_str_mv | |
| repository_id_str | |
| rights_invalid_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| spelling | Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary studyKopuk, BerkayGunes, RecepPolat, Derya GencTasan, MuratKurultay, SefikPalabiyik, IbrahimToker, Omer SaidKonar, NevzatElObeid, TahraSonocrystallizationConfectionerySoft candyNucleationCrystallizationThis study aimed to evaluate the applicability of sonocrystallization, an innovative process, as a low-cost and time-efficient alternative for the crystallization of confectionery dough, which is a crucial step in the production of conventional toffee-type soft candy. In this regard, according to the design plan, sonocrystallization time and current were selected as independent variables. The samples (36 run) nucleated by sonocrystallization using the optimum conditions (1600 and 2400 mA, 20 min) were allowed to aging under different times (0, 2, 4, 6, 8, and 10 min) and temperatures (60, 65, and 70 °C) in order to determine crystal growth. According to the texture profile analysis results, all parameters except for cohesiveness were significantly affected by both the sonocrystallization and aging conditions (p < 0.05), and dramatically higher hardness values were obtained for samples sonocrystallized at 2400 mA. Micrographs showed the formation of a crystalline network with more crystals of smaller size, fragmentation of larger crystals, and a more homogenous crystallization, especially in the samples sonocrystallized at 2400 mA and allowed to aging at >65 °C for durations of >6 min. The targets of the study were achieved by subjecting the samples to sonocrystallization at 2400 mA and aging at 70 °C for 8 min for crystal growth.This study was granted by the Scientific and Technological Research Council of Türkiye (TUBITAK) (Grant No. 120O418).Elsevier2025-04-22T05:06:11Z2024-11-01Articleinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://dx.doi.org/10.1016/j.lwt.2024.11690200236438https://www.sciencedirect.com/science/article/pii/S002364382401185Xhttp://hdl.handle.net/10576/643652111096-1127enhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:qspace.qu.edu.qa:10576/643652025-04-22T19:06:31Z |
| spellingShingle | Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study Kopuk, Berkay Sonocrystallization Confectionery Soft candy Nucleation Crystallization |
| status_str | publishedVersion |
| title | Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study |
| title_full | Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study |
| title_fullStr | Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study |
| title_full_unstemmed | Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study |
| title_short | Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study |
| title_sort | Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study |
| topic | Sonocrystallization Confectionery Soft candy Nucleation Crystallization |
| url | http://dx.doi.org/10.1016/j.lwt.2024.116902 https://www.sciencedirect.com/science/article/pii/S002364382401185X http://hdl.handle.net/10576/64365 |