The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Production of a minimally processed jelly candy for children using honey instead of sugar
Abstract
This study investigated some chemical, physical and sensorial properties of honey jelly candies made by two different mixing techniques (cold and hot), three gelatine doses (15, 20 and 25% of honey weight) and three fruit juices (orange, strawberry and black mulberry).The mean water content and activity of samples were 23.38% and 0.73, respectively. The acidity and diastase number of samples ranged between 40.12 and 46.09 meq/kg and 15.43–0.00, respectively. While diastase activity of honey was preserved more than 95% by cold mixing technique in candy form, it was completely lost in the hot mixing technique. Increasing of gelatine dose, increased the hardness, adhesiveness, chewiness and gumminess values of candies. Additionally, the glucose, fructose and sucrose contents of cold mixed honey jelly candies were determined as 403.23 ± 5.24, 491.10 ± 7.61 and 1.38 ± 0.12 g/kg, respectively. Addition of fruit juices increased the acidity value and sugar and proline contents of samples. The sensorial acceptability score for honey jelly candies obtained more than 3.5 on a 5-point hedonic scale.In conclusion, a new jelly candy as a healthier alternative to the existing ones was produced by minimal processing with honey and fruit juices instead of sugar syrup and artificial additives without inactivation of bioactive compounds of honey.
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In the citing paper
“Jelly candy was consumed at a high rate, which can negatively affect health, especially in children.”
From Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds (2021) · cites this paper as [3]
In the citing paper
“The negative effect of this type of sweets may be due to the formation of contaminants during processing using heat treatment such as acrylamide and 5-hydroxymethyl-2-furaldehyde.”
From Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds (2021) · cites this paper as [3]
In the citing paper
“Also, using artificial flavoring and coloring agents [3,4,5].”
From Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds (2021) · cites this paper as [3]
In the citing paper
“Several studies noticed that the jelly fruit candy contains high moisture content, Muzzaffar et al., [9] reported that the moisture content of fresh pumpkin candy was 20.1%; Mutlu et al., [3] mentioned that the moisture content of honey jelly candy was 23.38%.”
From Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds (2021) · cites this paper as [3]
In the citing paper
“In this respect, [3] reported that the hot mixing technique at 115 °C improved the titrable acidity and reduced the pH value of the honey jelly candies.”
From Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds (2021) · cites this paper as [3]
In the citing paper
“This explained that high sugar concentration in jelly candy makes a colligative effect and gelatin water absorbance capacity Mutlu et al., [3].”
From Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds (2021) · cites this paper as [3]
Citations
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Sorted by citations
Fabrication of pea protein gels with modulated rheological properties using high pressure processing
Zhang, S., Han, J., & Chen, L. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109002 · Cited by 53
Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds
Ali, M. R., Mohamed, R. M., & Abedelmaksoud, T. G. (2021) · Food systems · doi:10.21323/2618-9771-2021-4-1-82-88 · Cited by 44
“, [3] mentioned that the moisture content of honey jelly candy was 23.”
BackgroundMethodResultInfluential
Metadata
- Authors
- Mutlu, C., Tontul, S. A., & Erbaş, M.
- Affiliations
- Balıkesir University (TR)
- Akdeniz University (TR)
- Corresponding author
- Erbaş, Mustafa
- Venue
- LWT
- Publisher
- Elsevier BV
- Published
- 2018-07
- Volume
- 93
- Pages
- 499-505
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W2794544230
- Cited by
- 138
- References
- 1
- Citations by year
- 2026: 11 · 2025: 21 · 2024: 27 · 2023: 26 · 2022: 18 · 2021: 15 · 2020: 11 · 2019: 7 · 2018: 1
- FWCI
- 7.75
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- LWT (publishedVersion)
- Funders
- Akdeniz University
- Scientific and Technological Research Council of Turkey (2209-A)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Insect Science › Bee Products Chemical Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- honey, artificial sweeteners, gelatin, fruit juice, orange juice, strawberry juice, diastase activity, water activity, texture profile analysis, sensory acceptability, proline, children's food
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