Abstract
Turkish delights (lokum) are traditional confectionery products that contain mainly sucrose as the sugar source and starch as the gelling agent. However, manufacturers sometimes might prefer to use corn syrup instead of sucrose to decrease the cost. This jeopardizes the originality of Turkish delights and leads to production of adulterated samples. In this study, Turkish delights were formulated using sucrose (original sample) and different types of corn syrups (SBF10, SCG40, and SCG60). Results clearly indicated that corn-syrup-containing samples had improved textural properties and were less prone to crystallization. However, this case affected authenticity of the products negatively. Both time domain nuclear magnetic resonance (TD NMR) and fast field cycling nuclear magnetic resonance (FFC NMR) techniques were found to be effective to discriminate the original samples from the corn-syrup-containing samples. In addition, quantitative analysis of FFC NMR showed that, apart from the rotational motions, molecules in Turkish delights (mainly water and also sugar molecules) undergo two types of translational dynamics.
Highlights
Soft candy products are the perfect examples for the composite gel systems, which are composed of high amounts of sugar together with different types of gelling agents, such as starch, gelatin, or pectin.[1]
The main objective of this study is to reveal the potential of both time domain nuclear magnetic resonance (TD NMR) and fast field cycling nuclear magnetic resonance (FFC NMR) techniques to detect the authenticity and quality of Turkish delights
The fast field cycling (FFC) NMR experiments were conducted at 2 different temperatures, i.e., at room temperature (25 °C) to simulate storage conditions and at 4 °C to see the effect of the temperature on molecular dynamics and confirm the theoretical model applied for analysis
Summary
Soft candy products are the perfect examples for the composite gel systems, which are composed of high amounts of sugar together with different types of gelling agents, such as starch, gelatin, or pectin.[1]. Received: February 14, 2021 Revised: June 6, 2021 Accepted: June 9, 2021 Published: June 21, 2021 Article products, such as milk,[10] olive oil,[11] frankfurter,[12] and wine and fruit juices.[13] During TD NMR experiments, T1 (spin−lattice) and T2 (spin−spin) relaxation times of the samples was measured using different pulse sequences.[14] T1 times were generally associated with crystal structures found in samples,[15] while T2 times can be used to understand polymer−polymer and polymer−water interactions in gel systems,[16] gelation behavior of different types of proteins,[17] and emulsification and hydration behavior of various food systems.[18] As a result of the multi-compartment nature of gel systems, multi-exponential analysis of relaxation decays is a more useful approach to obtain information about the different proton pools that exist in gel matrices, and these proton pools can be used as a fingerprint to analyze the quality and microstructure of the food gels.[19] This multi-exponential approach was used in various studies in which low-field TD NMR was used to characterize the different types of confectionery gels, such as Dallulose-containing gelatin,[1] starch,[20] and pectin[21] based soft candies, and in all of these studies, existence of different proton pools with different T2 relaxation times was emphasized. The main objective of this study is to reveal the potential of both TD NMR and FFC NMR techniques to detect the authenticity and quality of Turkish delights
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