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Stevia ve farklı polioller kullanılarak şekersiz sakız üretimi

Production of sugar-free chewing gum using stevia and different polyols

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  1. Tez No: 887651
  2. Yazar: AYŞE AYKUT
  3. Danışmanlar: DR. ÖĞR. ÜYESİ CELALE KIRKIN GÖZÜKIRMIZI
  4. Tez Türü: Yüksek Lisans
  5. Konular: Gıda Mühendisliği, Food Engineering
  6. Anahtar Kelimeler: Belirtilmemiş.
  7. Yıl: 2024
  8. Dil: Türkçe
  9. Üniversite: İstanbul Teknik Üniversitesi
  10. Enstitü: Lisansüstü Eğitim Enstitüsü
  11. Ana Bilim Dalı: Gıda Mühendisliği Ana Bilim Dalı
  12. Bilim Dalı: Gıda Mühendisliği Bilim Dalı
  13. Sayfa Sayısı: Belirtilmemiş.

Özet

Gıdalarla birlikte şeker tüketiminin çok fazla artması, bazı sağlık endişelerinin ortaya çıkmasına neden olmuştur. Bu endişe, insanları polioller ve yüksek yoğunluklu tatlandırıcılar gibi farklı şeker alternatifleri aramaya yöneltmiştir. Polioller, tatlılıkları ve fiziksel özellikleri bakımından şekere benzedikleri için toplu şeker ikamesi olarak kullanılabilmektedirler. Düşük kalorili oldukları ve kandaki glikoz seviyesini yükseltmedikleri için gıda endüstrisinde birden farklı amaçla birçok alanda kullanılmaktadırlar. Yoğun tatlandırıcılar ise sakkarozdan daha yüksek tatlandırma gücüne sahip oldukları için çok düşük dozlarda kullanılmaları yeterlidir ve yönetmeliklerle kullanımları sınırlandırılmıştır. Genellikle, polioller ve yüksek yoğunluklu tatlandırıcılar gıda endüstrisinde birlikte kullanılmaktadırlar. Yoğun tatlandırıcılar üretim şekillerine göre doğal ve yapay olarak sınıflandırılabilirler. Doğal ve şekersiz beslenmeye olan ilginin her geçen gün artması, tatlandırıcı tercihinde de doğal tatlandırıcıların kullanımına eğilimi artırmıştır. Bu eğilime paralel olarak, doğal bir tatlandırıcı olan stevia kullanımı yaygınlaşmakta, hem gıda endüstrisinde hem de mutfaklarda çeşitli ürünlerde karşımıza çıkmaktadır. Bu çalışmanın amacı, yaygın olarak kullanılan yapay tatlandırıcı aspartam yerine doğal tatlandırıcı stevia kullanımının yanı sıra sorbitol ve ksilitol poliollerinin kullanımının sakızların duyusal, renk ve doku özellikleri üzerindeki etkilerini araştırmaktır. Bu çalışmada tatlandırıcı ve polioller dışındaki bileşenlerin miktarları sabit tutularak altı farklı reçete (sorbitol + aspartam, sorbitol + stevia, sorbitol + ksilitol + aspartam, sorbitol + ksilitol + stevia, ksilitol + aspartam, ksilitol + stevia) oluşturulmuştur. Poliol olarak sadece ksilitol kullanılarak hazırlanan reçeteler ön deneme aşamasında yapısal olarak başarısız olduğu için çalışmaya kalan dört reçete ile devam edilmiştir. Tüm örnekler üç kopya olarak hazırlanmış ve renk, duyusal ve doku özelliklerindeki farklılıklar değerlendirilmiştir. Hızlandırılmış raf ömrü testleri (AST) ile de sakızların depolama sırasındaki stabilitesi değerlendirilmiştir. Renk özellikleri için genel değerlendirmeye bakıldığında, örneklerin L* ve a* değerlerinde zamanla azalma görülürken, hue açısı, b* ve kroma değerlerinde zamanla artma görülmüştür (p<0.05). Sorbitol ve ksilitolün birlikte kullanıldığı örneklerin L* değeri, sadece sorbitol kullanılan örneklere göre daha düşük çıkmıştır (p<0.05). Aspartam kullanılan örneklerde de, sorbitol ve ksilitol kullanılan örnekler sadece sorbitol kullanılan örneklere göre daha düşük a* değerine sahiptir (p<0.05). En yüksek hue açısı değeri sorbitol, ksilitol ve aspartam kullanılan örneklerde çıkmıştır (p<0.05). b* ve kroma değerleri için ise örnekler arasında anlamlı bir fark bulunmamıştır (p>0.05). Doku özellikleri için genel değerlendirmeye bakıldığında, örneklerin sertlik değerinde zamanla azalma görülürken (p<0.05), iç yapışkanlık ve dış yapışkanlık değerlerinde zamanla değişim görülmemiştir (p>0.05). Esneklik ve çiğnenebilirlik değerleri ise 0. haftadan sonra önemli derecede azalmıştır (p<0.05). Sorbitol ve ksilitolün birlikte kullanıldığı örneklerin sertlik değeri, sadece sorbitol kullanılan örneklere göre daha düşük çıkmıştır (p<0.05). Sorbitol ve aspartamın kullanıldığı örneklerin esneklik ve çiğnenebilirlik değerleri diğer örneklere göre daha yüksek, dış yapışkanlık değeri ise diğer örneklere göre daha düşüktür (p<0.05). Örneklerin iç yapışkanlık değerleri arasında ise anlamlı bir fark bulunmamıştır (p>0.05). Yedi panelist ile yapılan duyusal analiz sonuçlarının genel değerlendirmesi incelendiğinde, örneklerin parlaklık, nane kokusu, tatlılık, aroma yoğunluğu, ferahlık, sertlik ve genel beğenide zamanla azalma gözlenirken (p<0.05), yapışkanlık değeri zamanla değişmemiştir (p>0.05). Sorbitol ve ksilitolün birlikte kullanıldığı örneklerin nane kokusu, çiğnemenin 5. dakika sonundaki aroma yoğunluğu ve ferahlığı, sertliği, çiğnenebilirliği ve genel beğenisi, sadece sorbitol kullanılan örneklere göre daha düşük çıkarken; çiğnemenin ilk 1 dakikasındaki tatlılıkları daha yüksek çıkmıştır (p<0.05). Örneklerin parlaklıkları, 1. dakikadaki aroma yoğunlukları, 5. dakikadaki tatlılıkları ve yapışkanlıkları arasında ise anlamlı bir fark yoktur (p>0.05). Ayrıca, örneklerin hiçbirinde istenmeyen koku, acılık ve istenmeyen tat tespit edilmemiştir. Sonuç olarak, stevianın önemli bir olumsuz etkisi gözlenmemiştir ve bu da şekersiz sakız üretiminde potansiyel kullanımını düşündürmektedir. Bileşen oranlarında ayarlamalar yapılarak farklı poliollerle kullanımı incelenebilir.

Özet (Çeviri)

The high consumption of sugar with food has led to a number of health concerns. This concern has led people to look for different sugar alternatives such as polyols and high intensity sweeteners. Polyols can be used as bulk sugar substitutes because they resemble sugar in terms of sweetness and physical properties. Since they are low in calories and do not increase the level of glucose in the blood, they are used in many areas for multiple purposes in the food industry. On the other hand, intense sweeteners have a higher sweetness than sucrose, so they need to be used in very low doses and their use is limited by regulations. Generally, polyols and high intensity sweeteners are used together in the food industry. Intense sweeteners can be classified as natural and artificial according to their production methods. The increasing interest in natural and sugar-free nutrition has increased the tendency to use natural sweeteners in sweetener preference. Alongside this trend, the use of stevia, a natural sweetener, is becoming widespread, appearing in various products in both the food industry and kitchens. The aim of this study was to investigate the effects of using natural sweetener stevia instead of the commonly used artificial sweetener aspartame, as well as the use of sorbitol and xylitol polyols, on the sensory, color, and texture properties of chewing gum. In this study, six different recipes (sorbitol + aspartame, sorbitol + stevia, sorbitol + xylitol + aspartame, sorbitol + xylitol + stevia, xylitol + aspartame, xylitol + stevia) were created by keeping the amounts of the ingredients other than the sweeteners and polyols constant. As the recipes that were prepared with only xylitol as the polyol failed structurally in the preliminary trial phase, the study was continued with the remaining four recipes. All samples were prepared in triplicate, and the differences in the color, sensory, and texture properties were evaluated. Accelerated shelf life tests (AST) were also evaluated to evaluate the stability of the chewing gums during storage. When the overall evaluation for colour properties was examined, L* and a* values of the samples decreased with time, while hue angle, b* and chroma values increased with time (p<0.05). The L* value of the samples in which sorbitol and xylitol were used together was lower than the samples in which only sorbitol was used (p<0.05). As for the samples with aspartame, the samples with sorbitol and xylitol had lower a* values than the samples with only sorbitol (p<0.05). The highest hue angle value was found in samples with sorbitol, xylitol and aspartame (p<0.05). There was no significant difference between samples of the b* and chroma values (p>0.05). Considering the changes over time, L*, a*, b*, h*, C* values of the samples containing sorbitol and aspartame did not change over time. L*, a*, b*, h*, C* values of the samples containing sorbitol and stevia did not change over time, while h* value decreased significantly in the 2nd week. L* value of samples containing sorbitol,xylitol and aspartame showed a significant decrease in the 2nd week. The a* value at week 2 was lower than week 0. b* and C* values did not change over time. h* value increased significantly at week 2. The h* value of the samples containing sorbitol, xylitol and stevia did not change over time. L* value decreased significantly in week 2 compared to week 0. a* value was higher in week 0 compared to other weeks. b* and C* values were lower in week 0 compared to other weeks. Considering the evaluations between recipes, at week 0, no difference was found between the samples in L* and a* values. Among the samples containing stevia, the samples with xylitol had lower b* and C* values than the samples without xylitol. Among the samples containing aspartame, the samples without xylitol had lower h* values than the samples containing xylitol. At week 1, the samples containing xylitol had lower L* value than those without xylitol. There was no difference between the samples for a*, b*, h*, C* values. At week 2, the samples containing xylitol had lower L* values than those without xylitol. The samples containing sorbitol, xylitol and aspartame had higher a* values than the samples without xylitol. Samples containing sorbitol, xylitol and stevia have higher b* value than samples without xylitol. The samples containing sorbitol, xylitol and aspartame had higher h* values than the other samples. Among the samples containing stevia, the samples containing xylitol had a higher C* value than the samples without xylitol. When the overall evaluation for texture properties was examined, the hardness value of the samples decreased with time (p<0.05), while the cohesiveness and adhesiveness values did not change with time (p>0.05). Springiness and chewiness values decreased significantly after the 0th week (p<0.05). The hardness value of the samples in which sorbitol and xylitol were used together was lower than the samples in which only sorbitol was used (p<0.05). The springiness and chewiness values of the samples in which sorbitol and aspartame were used were higher than the other samples, and adhesiveness value was lower than the other samples (p<0.05). There was no significant difference between cohesiveness values of the samples (p>0.05). Considering the changes over time, the hardness and adhesiveness values of the samples containing sorbitol and aspartame did not change over time. Springiness and chewiness values decreased significantly at the week 1 and week 2. The hardness value of the samples containing sorbitol and stevia decreased over time, the cohesiveness value first increased and then decreased, and the adhesiveness value first decreased and then increased. Springiness value decreased significantly at the end of the 2nd week compared to the 0th week. The chewiness value decreased after week 0. The hardness value of the samples containing sorbitol, xylitol and aspartame decreased over time, and the cohesiveness and chewiness values at week 2 were higher than week 0 and week 1. The adhesiveness value increased after week 0. Springiness value decreased significantly from week 0 to week 2. The hardness value of the samples containing sorbitol, xylitol and stevia decreased after week 0, while the cohesiveness value increased after week 0. While the springiness value did not change over time, the chewiness increased over time. The adhesiveness value was lower in the 1st week compared to the other weeks. Considering the evaluations between recipes, at week 0, the samples without xylitol were harder than the samples containing xylitol. The samples containing sorbitol and aspartame had higher cohesiveness, springiness and chewiness values, but lower adhesiveness values than the other samples. At week 1, the samples without xylitol were harder than the samples containing xylitol. There is no difference between the samples for springiness and adhesiveness values. The samples containing sorbitol and aspartame had lower cohesiveness and chewiness values than the samples containing sorbitol and stevia and higher cohesiveness andchewiness values than the samples containing xylitol. At week 2, no difference was found between the samples for hardness value. The cohesiveness value of the samples containing sorbitol, xylitol and aspartame was higher than the samples containing stevia and lower than the samples containing sorbitol and aspartame. The pringiness and chewiness values of the samples containing sorbitol and aspartame were higher than the samples containing sorbitol+stevia and sorbitol+xylitol+aspartame, lower than the samples containing sorbitol+xylitol+stevia and the adhesiveness value was lower than the other samples. When the overall evaluation of the sensory analysis results with seven panelists was examined, it was observed that the brightness, mint odor, sweetness, flavour intensity, freshness, hardness and overall liking of the samples decreased over time (p<0.05), while the stickiness value did not change over time (p>0.05). The samples in which sorbitol and xylitol were used together had lower mint odor, flavour intensity and freshness at the 5th minute, hardness, chewiness and overall liking than the samples in which only sorbitol was used, while their sweetness at the 1st minute was higher (p<0.05). There was no significant difference between the brightness, flavour intensity at 1st minute, sweetness at 5th minutes and stickiness of the samples (p>0.05). Also, no off-odor, bitterness and off-flavor were detected in any of the samples. Considering the changes over time, freshness at 5th minutes, flavour intensity at 5th minutes, stickiness values and overall liking of the samples containing sorbitol and aspartame did not change over time. There was a significant decrease in brightness, mint odor, freshness values at 1st and 5th minute in the 2nd week. Sweetness at 1st minute and flavour intensity values decreased significantly at the end of the 2nd week compared to the 0th week. Hardness and chewiness values were higher in week 0 compared to the other weeks. Sweetness at 1st and 5th minutes, flavour intensity at 5th minutes and stickiness values of the samples containing sorbitol and stevia did not change over time, while the freshness value at 1st minute decreased over time. There was a significant decrease in brightness, mint odor, freshness values at 5th minute and overall liking at 2nd week. The 1st minute flavour intensity value decreased significantly at the end of the 2nd week compared to the 0th week. Hardness and chewiness values were higher in week 0 compared to the other weeks. The brightness, sweetness at 1st minute and stickiness values of the samples containing sorbitol, xylitol and aspartame did not change over time, while the freshness value at 1st minute and overall liking decreased over time. Mint odor and freshness values at the 5th minute showed a significant decrease at the 2nd week. Flavour intensity at 1st minute, hardness and chewiness values were higher in week 0 compared to other weeks. Sweetness at 5th minutes is the highest in week 0. The 5th minute flavour intensity value decreased significantly at the end of the 2nd week compared to the 0th week. The brightness, sweetness and stickiness values at 1st and 5th minute of the samples containing sorbitol, xylitol and stevia did not change over time, while the freshness and chewiness values at 1st minute decreased over time. There was a significant decrease in mint odor, flavour intensity at 1st minute, freshness at 5th minute and overall liking at 2nd week. The 5th minute flavour intensity value decreased significantly at the end of the 2nd week compared to the 0th week. Hardness value was higher in week 0 compared to the other weeks. Considering the evaluations between recipes, at week 0, no difference was found between the samples in terms of brightness, mint odor, flavour intensity and freshness at 1st minute, sweetness, flavour intensity and freshness at 5th minutes, chewiness, stickiness and overall liking. The sweetness value at 1st minute of the samples containing sorbitol and stevia was lower than the samples containing xylitol. The samples without xylitol were brighter than the samples containing xylitol. At week 1, the brightness, mint odor, flavour intensity at 5th minutes, hardness, chewiness and overall liking values of the samples containing xylitol were lower than the samples without xylitol. In addition, the 1st minute freshness value of the samples containing xylitol was lower than the samples containing sorbitol and aspartame. There is no difference between the samples in stickiness, sweetness and flavour intensity at 1st minute, sweetness and freshness at 5th minutes. In the 2nd week, the brightness value of the the samples without xylitol was lower than the samples containing xylitol, while the mint odor, flavour intensity and freshness at the 5th minute, hardness, chewiness and overall liking values were higher. Among the samples containing aspartame, the sweetness value at 1st minute of the samples without xylitol was significantly lower than those containing xylitol. The 1st minute freshness value of the samples containing sorbitol, xylitol and aspartame was significantly lower than the samples containing sorbitol and stevia. There is no difference between the samples in stickiness, flavour intensity at the 1st minute and sweetness at the 5th minute. In conclusion, no significant adverse effect of stevia was observed, suggesting its potential use in sugar-free gum production. Adjustments in ingredient ratios can be made to explore its use with different polyols.

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