FARKLI KARBONHİDRAT FORMÜLASYONLARI İLE ÜRETİLMİŞ AYVA SUYU KONSANTRESİ KATKILI SERT ŞEKERLERİN KALİTE ÖZELLİKLERİNİN İNCELENMESİ

In this study, it was aimed to produce hard candy with quince juice concentrate by using different carbohydrate formulations. Hard candy was produced for each carbohydrate formulation (100% sucrose, 75% sucrose + 25% glucose, 75% sucrose + 25% fructose) using the traditional open boiler production method. Color, glass transition temperature (Tg) and hygroscopicity values, sugar composition and sensory properties of the products were examined. The L *, a * and b * values of hard candies produced using 100% sucrose were found to be the highest. Addition of glucose and fructose to sugar formulations caused a decrease in the Tg value of the products. The highest hygroscopicity value was found in the hard candies produced using 75% sucrose + 25% fructose formulation. The difference in the carbohydrate formulation affected the sugar composition of the products. Hard candies containing glucose in their formulation were scored highest in terms of overall acceptance