Keskin Kuzey Funda, Karimidastjerd Atefeh, Toker Omer Said, Arici Muhammet, Palabiyik Ibrahim, Tasan Murat, Konar Nevzat
Halavet Food, Tuzla 34956, Istanbul, Turkey.
Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, 34210 Istanbul, Turkey.
ACS Omega. 2025 Jul 11;10(28):30616-30626. doi: 10.1021/acsomega.5c02581. eCollection 2025 Jul 22.
Candy licorice is a confection consisting mainly of wheat flour and sugar syrup. In this study, resistant dextrin was used as a sugar substitute due to its beneficial properties, including fiber content, low sugar content, and low caloric value. In the first part of the study, the profiles of monosaccharides (glucose, fructose) and disaccharides (sucrose, maltose, and lactose) as well as the amounts of dietary fiber, total sugar, ash, crude protein, moisture, and fat (saturated, unsaturated, MUFA, and PUFA) were determined in different products ( = 5). In the second part, an optimization study was performed on licorice-type extruded soft sugar by adding resistant dextrin. The response variables for optimization included color (*, *, and *), textural properties (hardness and chewiness), physicochemical properties (pH, water activity ( ), and total soluble solids), and sensory attributes (taste, structure, and general acceptability). The obtained and validated optimum composition was found for sucrose, resistant dextrin, and wheat flour as 15.0 g/100 g, 7.49 g/100 g, and 32.51 g/100 g, respectively. The values of models determined for these variables were between 0.739 and 0.999. Significant models were determined for pH, , *, hardness, chewiness, and sensory properties (structure and general acceptability) ( < 0.05). The *, *, and * values for the optimized candy sample with Brix, pH, and values of 86.50, 2.83, and 0.6056, respectively, were 36.415, 17.798, and 3.262, respectively. The hardness of the sample was measured at 1588 g, while the chewiness value was 246.14. Hardness and chewiness values increased due to the amounts of wheat flour and resistant dextrin. Sensory analysis was conducted using a 9-point hedonic scale, evaluating taste, texture, and overall acceptability. The optimized sample received a score of 7.00 for taste, 7.20 for texture, and 7.30 for overall acceptability. Based on our findings, resistant dextrin can serve as an effective sucrose alternative and bulking agent in the development of low-calorie licorice, offering optimized texture, physicochemical characteristics, and sensory qualities.
糖果甘草糖是一种主要由小麦粉和糖浆制成的糖果。在本研究中，由于抗性糊精具有有益特性，包括纤维含量、低糖含量和低热量值，因此被用作糖替代品。在研究的第一部分，测定了不同产品（n = 5）中 单糖（葡萄糖、果糖）和二糖（蔗糖、麦芽糖和乳糖）的含量，以及膳食纤维、总糖、灰分、粗蛋白、水分和脂肪（饱和脂肪、不饱和脂肪、单不饱和脂肪酸和多不饱和脂肪酸）的含量。在第二部分中，通过添加抗性糊精对甘草型挤压软糖进行了优化研究。优化的响应变量包括颜色（L*、a* 和 b*）、质地特性（硬度和咀嚼性）、理化特性（pH值、水分活度（aw）和总可溶性固形物）以及感官属性（味道、结构和总体可接受性）。蔗糖、抗性糊精和小麦粉的最佳组成分别为15.0 g/100 g、7.49 g/100 g 和 32.51 g/100 g，经测定和验证得到该结果。针对这些变量确定的模型的R² 值在0.739至0.999之间。确定了pH值、aw、b*、硬度、咀嚼性和感官特性（结构和总体可接受性）的显著模型（p < 0.05）。对于白利糖度、pH值和aw值分别为86.50、2.83和0.6056的优化糖果样品，其L*、a* 和b* 值分别为36.415、17.798和3.262。样品的硬度测量值为1588 g，而咀嚼性值为246.14。由于小麦粉和抗性糊精的含量，硬度和咀嚼性值增加。使用9分享乐量表进行感官分析，评估味道、质地和总体可接受性。优化后的样品在味道方面得分为7.00，质地方面得分为7.20，总体可接受性方面得分为7.30。根据我们的研究结果，抗性糊精可以作为低热量甘草糖开发中一种有效的蔗糖替代品和填充剂，提供优化的质地、理化特性和感官品质。
