Department of Food Engineering, Middle East Technical University, Ankara, Turkey.
Magn Reson Chem. 2019 Sep;57(9):661-673. doi: 10.1002/mrc.4847. Epub 2019 Mar 28.
Confectionary gels are considered as composite gel systems composed of high amount of sugar and gelling agent such as gelatin or starch. d-Psicose is classified as a type of rare sugar, which is a C-3 epimer of fructose and has 70% of the sweetness of sucrose with a caloric value of 0.39 kcal/g. Utilization of d-psicose in food products is gaining particular interest due to its low caloric value. In this study, gelatin-based soft candies were formulated, and the effect of d-psicose substitution was explored on the quality of the products. For characterization of the soft candies, moisture content, water activity, color, hardness, and glass transition temperature of samples were investigated. X-ray diffraction analysis was also performed to explain the crystallization tendency of jelly candies. Results showed that, the softest sample with the highest moisture content and the smallest crystallization tendency was the sample that included the highest amount of d-psicose. Time domain (TD) NMR relaxometry experiments were also conducted on gel samples, and three distinct proton populations were observed in the relaxation spectrum for all formulations. Spin-lattice relaxation times obtained through monoexponential fitting (T ) were also obtained to explain some quality parameters.
糖果凝胶被认为是由高糖和胶凝剂（如明胶或淀粉）组成的复合凝胶系统。d-阿洛酮糖被归类为稀有糖的一种，它是果糖的 C-3 差向异构体，甜度为蔗糖的 70%，热量值为 0.39kcal/g。由于其低卡路里值，d-阿洛酮糖在食品中的应用越来越受到关注。在这项研究中，我们配制了基于明胶的软糖，并探索了 d-阿洛酮糖替代对产品质量的影响。为了对软糖进行表征，我们研究了样品的水分含量、水分活度、颜色、硬度和玻璃化转变温度。还进行了 X 射线衍射分析，以解释果冻糖的结晶趋势。结果表明，含有最高量 d-阿洛酮糖的样品是最柔软、水分含量最高、结晶趋势最小的样品。我们还对凝胶样品进行了时域（TD）NMR 弛豫实验，在所有配方的弛豫谱中观察到三个不同的质子群。通过单指数拟合（T）获得的自旋晶格弛豫时间也被用来解释一些质量参数。
