PRODUCTION OF JELLY SUGAR FROM ORGANIC MOLASSES

Abstract

In this study, the possibilities of using organic molasses, which is a natural carbohydrate and energy source, instead of glucose-fructose syrup in the production of gel-sugar were investigated. It was aimed to enrich the antioxidant content by adding vitamin C to the final product and to increase the absorption of iron from molasses in the human body. Gel candies produced using organic grape, mulberry and carob molasses have been successful in terms of the formation and stability of the desired gel form. Physical, chemical, microbiological, sensory, and statistical analyzes were performed in each product. Total phenolic content, vitamin C amount, free radical scavenging activity (DPPH), HMF and flavonoid content of grape, mulberry and carob gel candies were determined as 886.37, 1065.81, 3171.29 µg GAE/g DM; 11.44, 12.80, 16.74 mg AA/g DM; 132.29, 157.61, 331.45 mg TE/100g DM and 3.61 4.20, 2.54 mg HMF/100g DM, 37.07, 67.70, 67.73 mg Rutin /100g DM respectively. According to the physico-chemical and textural analyze results, the best quality product has been found as carob gel sugar however grape gel sugar was the most desired one based on sensory evaluation. The results revealed that molasses gel candies produced using grape, mulberry and carob molasses may have industrial production potential.