Glutathione-enriched fruit based candies: ıngredient optimization impact on storage stability and product quality

Abstract

In this study, the effects of sodium alginate, gum arabic and whey protein isolate in the production of glutathione enriched fruit-based freeze-dried candies were investigated. Response Surface Methodology was employed to optimize the formulation. Drying efficiency rehydration efficiency, moisture content, color, texture, thermal, and sensory properties were determined to monitor product quality and storage stability. The optimum formulation was determined as 0.99 g/100 g of sodium alginate mixture, 1.05 g/100 g of gum arabic mixture, and 12.26 g/100 g of whey protein isolate mixture according to storage stability, moisture content, and rehydration efficiency. It was observed that WPI positively affected drying efficiency, while sodium alginate had a greater effect on texture compared to other additives. Products containing WPI received higher total acceptability than others. Sodium alginate positively influenced hardness and breakability. Component optimization further increased Tg and had a positive impact on breakability and hardness values than components used alone.