Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study

• Published in: Food science & technology 2024-11, Vol.211, p.116902, Article 116902
• Main Authors: Kopuk, Berkay, Gunes, Recep, Polat, Derya Genc, Tasan, Murat, Kurultay, Sefik, Palabiyik, Ibrahim, Toker, Omer Said, Konar, Nevzat, ElObeid, Tahra
• Format: Article
• Language: English
• Subjects: Confectionery; Crystallization; Nucleation; Soft candy; Sonocrystallization
• ISSN: 0023-6438
• DOI: 10.1016/j.lwt.2024.116902

This study aimed to evaluate the applicability of sonocrystallization, an innovative process, as a low-cost and time-efficient alternative for the crystallization of confectionery dough, which is a crucial step in the production of conventional toffee-type soft candy. In this regard, according to the design plan, sonocrystallization time and current were selected as independent variables. The samples (36 run) nucleated by sonocrystallization using the optimum conditions (1600 and 2400 mA, 20 min) were allowed to aging under different times (0, 2, 4, 6, 8, and 10 min) and temperatures (60, 65, and 70 °C) in order to determine crystal growth. According to the texture profile analysis results, all parameters except for cohesiveness were significantly affected by both the sonocrystallization and aging conditions (p 65 °C for durations of >6 min. The targets of the study were achieved by subjecting the samples to sonocrystallization at 2400 mA and aging at 70 °C for 8 min for crystal growth. [Display omitted] •Sonocrystallization (SC) was used in toffee type soft candy (TTSC) production.•SC application provided a similar product quality compared to conventional ones.•SC increased process efficiency by decreasing total processing time at least 76.7%.•SC and aging conditions had an effect on the crystalline network in TTSC matrix.