Development of a novel rheological method for determining melting properties of gelatin-based gummies

In this study, a novel rheometer-based method was explored to determine the melting point of gummy, which is one of the most consumed confectionery products. The new method is based on the vertical deformation of a solid sample since melting points of the products were determined by performing onset analysis on the graph of gap values against temperature. Peltier system heating rate and sample thickness parameters were used to develop the method. To verify the obtained melting points, time sweep tests in the rheometer at constant temperature, conventional oven and water bath analysis, thermograms of the samples obtained from differential scanning calorimetry (DSC) and their microstructures at various temperatures with polarized light microscopy (PLM) were examined. Herein, it can be realized that the developed method detects the melting point of a gummy with a sensitivity of 1 °C when temperature increase rate and thickness values were 1 °C/min and 4000 ?m, respectively. As a result of the application of the novel method for the commercial samples, the melting points of C1 and C2 gummy samples were determined as 45 °C and verified by other experiments with one unit of precision. Therefore, the method has brought a different perspective to the melting temperature analysis with ease of use and short-term detection by sensitive and reproducible results. Besides, it has come to the forefront as it allows the studied materials to be used in solid form in the rheometer. © 2022 Elsevier B.V

A new trend among plant-based food ingredients in food processing technology: Aquafaba

In the new century, the most fundamental problem on a global scale is hunger and poverty reduction is one of the primary goals set by the United Nations. Currently, it is necessary to increase agricultural activities and to evaluate all agricultural products rich in nutrients without loss in order to feed the hungry population in the world. Considering that one of the most important causes of hunger in the world is inadequate access to protein content, legumes are one of the most valuable nutritional resources. In order to ensure the sustainability of legumes, alternative new ways of recycling their wastes are sought based on these multiple functions. For this purpose, recycling legume cooking waters to be used as food raw materials in various processes means reducing food waste. Recovery of nutritional components in legumes is also beneficial in vegan and vegetarian diets. In this review study, the importance of legumes in terms of global needs, their importance in terms of nutrition, the methods of obtaining the protein content of legumes, the functional properties of these proteins in the field of food processing, the gains of the evaluation and recovery of legume cooking water (Aquafaba), especially waste, were discussed. © 2021 Taylor & Francis Group, LLC