Farklı diyet lifi türlerinin şeker ilavesiz yumuşak şekerlerin fizikokimyasal, tekstürel ve besinsel özellikleri üzerine etkilerinin incelenmesi
Investigation of the effects of different dietary fibre types on the physicochemical, textural and nutritional properties of no sugar added soft candies
Yazar: DİLARA GEZİCİ
Danışman: DR. ÖĞR. ÜYESİ FATMA EBRU FIRATLIGİL
İstanbul Teknik Üniversitesi / Lisansüstü Eğitim Enstitüsü / Gıda Mühendisliği Ana Bilim Dalı / Gıda Mühendisliği Bilim Dalı
Derece: Yüksek Lisans, 2024
Konu: Gıda Mühendisliği = Food Engineering

Özet:
Günümüz sosyoekonomik koşullarının etkisi ile tüketicilerin sağlıklı beslenme ihtiyaçlarında yaşanan artış gıda ürünlerinden de beklentilerini değiştirmiştir. Son yıllarda tüketiciler ürünlerden yalnızca beslenme ihtiyacını karşılamasını değil buna ek olarak sağlıkları için pozitif bir etki yaratmasını beklemektedir. Bu kapsamda beğenilen orgonoleptik özellikleri ve ve düşük fiyatı ile özellikle çocuk tüketicilerin en çok tükettiği ürünlerden biri olan yüksek şeker oranına sahip yumuşak şekerler bu tez çalışmasının ana ürünü olarak seçilmiştir. Bu ürünlerden ilave şeker çıkarılarak yerine prebiyotik lif olan fruktooligosakkaritler (FOS) eklenmiş ve %30 vişne suyu konsantresi ile üretimleri sağlanmıştır. Bu ürünlere %2, %4 ve %6 oranlarında selüloz, bambu ve buğday lifi eklenerek bu liflerin fizikokimyasal özellikler, antioksidan miktarı ve biyoerişebilirlik üzerine etkileri araştırılmıştır. Fizikokimyasal analizlerde nem analizi için Karl Fischer yöntemi, renk analizi için ise Konica Minolta cihazı kullanılmıştır. Tekstür analizi için tekstür profil analizi (TPA) yöntemi kullanılmıştır. %2, %4 ve %6 oranlarda selüloz, bambu ve buğday içeren numunelere %80 metanol ile ekstraksiyon yapılarak toplam fenolik madde miktarı, toplam flavonoid madde miktarı, bakır (II) indirgen antioksidan kapasitesi (CUPRAC) ve 2,2-difenil-1-pikrilhidrazil (DPPH) antioksidan aktiviteleri spektrofotometrik yöntemler ile ölçülmüştür. Buna ek olarak tüm ürünlere in vitro gastrointestinal sindirim similasyonu yapılarak mide ve bağırsak fazlarından alınan numunelerin toplam fenolik madde miktarı, toplam flavonoid madde miktarı, bakır (II) indirgen antioksidan kapasitesi (CUPRAC) ve 2,2-difenil-1-pikrilhidrazil (DPPH) antioksidan aktiviteleri spektrofotometrik yöntemler ile ölçülmüştür. 
Yapılan fizikokimyasal analiz sonuçlarına göre nem değeri kontrol için %27,4 ± 0,5 olarak bulunurken, lif ilavesinin nem değerinde azalmaya sebebiyet verdiği sonucuna varılmış ve %2, %4 ve %6 oranlarında selüloz, bambu ve buğday lifi ilave edilmiş yumuşak şekerlerin nem değerleri %23,8 ± 0,2 ile %26,6 ± 0,9 aralığında tespit edilmiştir. Lif seviyesi sabit tutularak nem değerleri karşılaştırıldığunda ise bambu lifi ilaveli ürünlerin nem değerlerinin selüloz ve buğday lifi ilaveli ürünlerden daha yüksek olduğu görülmüştür. Renk analizi için a*, b*, L* ve ΔE* değerleri değerlendirilmiştir. Kontrol numunesi için a* değeri -0,11 ± 0,08 bulunurken, %2, %4 ve %6 oranlarında selüloz, bambu ve buğday lifi ilave edilmiş yumuşak şekerlerin a* değeri 0,41 ± 0,08 ile 5,42 ± 0,88 değerleri arasında bulunmuş ve lif ilavesinin a* değerinde artışa sebebiyet verdiği tespit edilmiştir. Kontrol numunesi için b* değeri 1,51 ± 0,13 bulunurken, %2, %4 ve %6 oranlarında selüloz, bambu ve buğday lifi ilave edilmiş yumuşak şekerlerin b* değeri 0,61± 0,04 ile 2,56 ± 0,25 değerleri arasında bulunmuş ve lif ilavesinin b* değerinde artışa sebebiyet verdiği tespit edilmiştir. Kontrol numunesi için L* değeri 22,8 ± 0,7 bulunurken, %2, %4 ve %6 oranlarında selüloz, bambu ve buğday lifi ilave edilmiş yumuşak şekerlerin L* değeri 21,5± 0,2 ile 22,6 ± 0,4 değerleri arasında bulunmuş ve lif ilavesinin L* değerinde azalmaya sebebiyet verdiği tespit edilmiştir. Kontrol numunesi için ΔE * değeri 15,8 ± 0,8 bulunurken, %2, %4 ve %6 oranlarında selüloz, bambu ve buğday lifi ilave edilmiş yumuşak şekerlerin ΔE * değeri 16,2± 0,4 ile 13,2 ± 0,3 değerleri arasında bulunmuştur. Selüloz, buğday ve bambu lifinde lif oranı artırıldıkça ΔE değerlerinde azalma tespit edilmiştir. 
Tekstür analizi sonuçlarına göre %2, %4 ve %6 selüloz lifi eklenmiş numuneler için sertlik değeri 82,5 ± 5,6 g ile 153,2 ± 7,4 g aralığında; %2, %4 ve %6 buğday lifi eklenmiş numuneler için sertlik değeri 83,8 ± 4,3 g ile 162,3 ± 7,9 g aralığında ve %2, %4 ve %6 bambu lifi eklenmiş numuneler için sertlik değeri 84,8 ± 6,2 g ile 171,1 ± 12,4 g aralığında değişmiştir. Kontrol numunesi için sertlik değeri 67,1 ± 5 g olarak bulunmuştur. Lif ilavesinin sertlik değerinde artışa sebebiyet verdiği tespit edilmiştir. Çiğnenebilirlik analizi sonuçlarına göre %2, %4 ve %6 selüloz lifi eklenmiş numuneler için  çiğnenebilirlik 3,87 ± 0,30 mJ ile 6,15 ± 0,39 mJ aralığında; %2, %4 ve %6 buğday lifi eklenmiş numuneler için  çiğnenebilirlik 3,67 ± 0,24 mJ ile 5,59 ± 0,29 mJ aralığında ve %2, %4 ve %6 bambu lifi eklenmiş numuneler için çiğnenebilirlik 3,68 ± 0,32 mJ ile 6,26 ± 0,91 mJ aralığında değişmiştir. Kontrol numunesi için çiğnenebilirlik değeri 3,48 ± 0,30 mJ olarak bulunmuştur.  Lif ilavesinin çiğnenebilirlik değerinde artışa sebebiyet verdiği tespit edilmiştir. Sakızımsılık analizi sonuçlarına göre sakızımsılık değerleri %2, %4 ve %6 selüloz lifi eklenmiş numuneler için 73,9 ± 5,4 g ile 122,3 ± 7,4 g aralığında; %2, %4 ve %6 buğday lifi eklenmiş numuneler için 72,0 ± 4,0 g ile 117,0 ± 5,1 g aralığında ve %2, %4 ve %6 bambu lifi eklenmiş numuneler için 73,2 ± 6,4 g ile 127,3 ± 13,9 g aralığında değişmiştir. Kontrol numunesi için sakızımsılık değeri 64,0 ± 4,9 g olarak bulunmuştur. Sonuçlar değerlendirildiğinde her üç lif çeşidinde de lif miktarı arttıkça sakızımsılık değerlerinde artış görülmüş. Yapışıklık analizi sonuçlarına  %2, %4 ve %6 selüloz lifi eklenmiş numuneler için yapışıklık 0,80 ± 0,02 ile 0,89 ± 0,01 aralığında; %2, %4 ve %6 buğday lifi eklenmiş numuneler için yapışıklık 0,72 ± 0,02 ile 0,86 ± 0,02 aralığında ve %2, %4 ve %6 bambu lifi eklenmiş numuneler için yapışıklık 0,86 ± 0,02 ile 0,74 ± 0,03 aralığında değişmiştir. Kontrol numunesi için yapışıklık değeri 0,95 ± 0,03 olarak bulunmuştur. Sonuçlar değerlendirildiğinde her üç lif çeşidinde de lif miktarı arttıkça yapışkanlık değerlerinde azalış görülmüştür. Esneklik değerleri %2, %4 ve %6 selüloz lifi eklenmiş numuneler için 5,13 ± 0,06 mm ile 5,34 ± 0,14 mm aralığında; %2, %4 ve %6 buğday lifi eklenmiş numuneler için 4,87 ± 0,09 mm ile 5,19 ± 0,12 mm aralığında ve %2, %4 ve %6 bambu lifi eklenmiş numuneler için 4,96 ± 0,07 mm ile 5,13 ± 0,09 mm aralığında değişmiştir. Kontrol numunesi için esneklik  değeri 5,54 ± 0,17 mm  olarak bulunmuştur.  Kontrol numunesinin esneklik  değeri ile lif eklemesi yapılan ürünlerin esneklik değerleri karşılaştırıldığında ve lif oranındaki artışın esneklik değerinde azalmaya sebebiyet verdiği tespit edilmiştir. 
Kontrol numunesi için toplam fenolik madde değeri 80,1 ± 11,0 mg GAE/100 g olarak bulunurken lif eklemesi yapılmış ürünlerde toplam fenolik madde değeri 75,3 ± 8,9 mg GAE/100 g ile 84,8 ± 3,1 mg GAE/100 g aralığında bulunmuştur. En yüksek toplam fenolik madde değeri BO6 numunesinde elde edilirken, en düşük toplam fenolik madde CL6 numunesinde elde edilmiştir. Kontrol numunesi için toplam flavanoid madde değeri 137,2 ± 18,3 mg rutin/100 g olarak bulunurken lif eklemesi yapılmış ürünlerde toplam flavanoid madde değeri değerleri 94,5 ± 11,2 mg GAE/100 g ile 198,7 ± 17,4 mg rutin/100 g aralığında bulunmuştur. En yüksek toplam flavanoid madde değeri değeri BO6 numunesinde elde edilirken, en düşük toplam flavanoid madde değeri değeri CL6 numunesinde elde edilmiştir. Kontrol numunesi için CUPRAC değeri 174,8 ± 20,7 mg TE/100 g olarak bulunurken lif eklemesi yapılmış ürünlerde CUPRAC değerleri 160,9 ± 22,4 mg TE/100 g ile 241,7 ± 28,5 mg TE /100 g aralığında bulunmuştur. En yüksek CUPRAC değeri BO6 numunesinde elde edilirken, en düşük CUPRAC değeri WH4 numunesinde elde edilmiştir. Kontrol numunesi için CUPRAC değeri 174,8 ± 20,7 mg TE/100 g olarak bulunurken lif eklemesi yapılmış ürünlerde CUPRAC değerleri 160,9 ± 22,4 mg TE/100 g ile 241,7 ± 28,5 mg TE /100 g aralığında bulunmuştur. En yüksek CUPRAC değeri BO6 numunesinde elde edilirken, en düşük CUPRAC değeri WH4 numunesinde elde edilmiştir. %6 buğday lifi, %2 bambu lifi, %4 bambu lifi ve %6 bambu lifi içeren şeker ilavesiz yumuşak şekerlerin toplam fenolik madde miktarının, toplam flavonoid madde miktarının ve antioksidan kapasitesinin %2 selüloz lifi, %4 selüloz lifi ve %6 selüloz lifi içeren şeker ilavesiz yumuşak şekerlere kıyasla daha yüksek değerlerde olduğu tespit edilmiştir. Bunun nedeninin olarak buğday ve bambu liflerinin kaynaklarından gelen antioksidanlar olduğu sonucuna varılarak ve bu antioksidanların özellikle %6 gibi yüksek lif oranlarına çıkıldığında etkilerini gösterdiği belirlenmiştir. 
In vitro gastrointestinal sindirim similasyonu sonuçları değerlendirildirilip toplam fenolik madde biyoerişebilirlik değerleri incelendiğinde kontrol numunesi için biyoerişebilirlik değeri %249   ±  %8 olarak gerçekleşirken lif eklenmiş numunelerde biyoerişebilirlik değerleri %236 ± %25 ile %157 ± %6 arasında değişmektedir. Toplam flavanoid madde biyoerişebilirlik oranları incelendiğinde kontrol numunesi için biyoerişebilirlik oranı %128   ±  %6 olarak gerçekleşirken lif eklenmiş numunelerde biyoerişebilirlik değerleri %74 ± %9 ile %176 ± %12 arasında değişmektedir. CUPRAC biyoerişebilirlik değerleri incelendiğinde kontrol numunesi için biyoerişebilirlik değeri %332 ±  %32 olarak gerçekleşirken lif eklenmiş numunelerde biyoerişebilirlik değerleri %165 ± %15 ile %476 ± %48 arasında değişmektedir. DPPH biyoerişebilirlik değerleri incelendiğinde kontrol numunesi için biyoerişebilirlik oranı %251 ± 22 olarak gerçekleşirken lif eklenmiş numunelerde biyoerişebilirlik oranı %123 ± %24 ile %240 ± %45 arasında değişmektedirIn vitro gastrointestinal sindirim similasyonu sonunda elde edilen verilere göre %2, %4 ve %6 oranlarında selüloz lifi içeren yumuşak şekerlerin toplam fenolik madde, toplam flavonoid  madde ve CUPRAC antioksidan kapasitesi biyoerişebilirliğinin %2, %4 ve %6 oranlarında buğday ve bambu lifi içeren yumuşak şekerlere göre daha yüksek seviyelerde olduğu belirlenmiştir. %2 oranda buğday lifi ve %2 oranda bambu lifi içeren yumuşak şekerlerin DPPH biyoerişebilirliğinin %2, %4 ve %6 oranlarında selüloz lifi ve %4 ve %6 oranlarında buğday ve bambu lifi içeren yumuşak şekerlere göre daha yüksek seviyelerde bulunmuştur. 
Genel anlamda bir değerlendirme yapıldığında %2, %4 ve %6 oranlarda  selüloz, buğday ve bambu lifi içeren ürünlerde mide ve bağırsak fazlarında lif miktarı arttıkça tespit edilen toplam fenolik madde miktarı, toplam flavanoid madde miktarı  ve antioksidan kapasitesinde azalmaya rastlanmıştır. %2, %4 ve %6 oranlarında selüloz, buğday ve bambu lifi içeren ürünlerin bağırsak sindirimi sonundaki toplam fenolik madde, CUPRAC ve DPPH antioksidan kapasite biyoerişebilirlikleri, %2, %4 ve %6 oranlarında selüloz, buğday lifi içeren ürünlerin ise bağırsak sindirimi sonundaki toplam flavonoid madde biyoerişebilirlikleri %100 oranından fazla bulunmuştur. Çalışma sonucunda ürün analizi sonuçlarında yüksek antioksidan miktarıyla öne çıkan numuneler buğday ve özellikle bambu numuneleri olmasına rağmen selüloz lifi içeren ürünlerin toplam fenolik madde, toplam flavonoid madde ve CUPRAC antioksidan aktivite biyoerişebilirliğinin bambu ve buğday numunelerinden fazla olmasının nedeni lif kaynağı ve dolayısı ile içeriğinden ileri gelen farklılıklar olarak belirtilmiştir.

Abstract:
With the effect of today's socioeconomic conditions, the increase in the healthy nutrition needs of consumers has changed their expectations from food products. In recent years, consumers expect products not only to meet their nutritional needs but also to have a positive impact on their health. In this context, soft candies with high sugar content, which are one of the most consumed products especially by child consumers with their popular orgonoleptic properties and low price, have been selected as the main product of this thesis study. Due to the fact that they are affordable and show well-known organoleptic qualities, they are among the commodities that are eaten the most, particularly among younger customersWithin the scope of this thesis, soft candies with 30% sour cherry juice concentrate and no added sugar were produced to contain 2%, 4% and 6% cellulose, wheat and bamboo fibre  In addition, a control sample was produced without cellulose, wheat and bamboo fibre. Instead of sugar prebiotic fructooligosaccharide fibers are used. At the final formulation fiber content of products are calculated between 40-45%. The effects of increasing the proportions of cellulose, wheat and bamboo fibres and fibre diversity on physicochemical properties such as moisture content, colour properties (a*, b*, L*), textural properties (hardness, chewiness, gumminess, stickiness, springness), antioxidant content and bioaccessibility were investigated.
Karl Fischer method was used for moisture analysis and Konica Minolta device was used for colour analysis of products containing 2%, 4% and 6% cellulose, wheat and bamboo with 30% cherry concentrate without added sugar. Textural properties were analysed by texture profile analysis (TPA) method using Brookfield TexturePro CT3 TPA conditions were carried out in 2 cycles with 6 mm target, 10 g load, 1.2 mm/s speed. Total phenolic content of the samples were analysed by Folin - Ciocalteau method, total flavanolide content was analysed using rutin reagent and antioxidant activity was analysed by CUPRAC and DPPH methods.  In addition to these, in vitro gastrointestinal digestion simulation was applied to the products and total phenolic matter, total flavanoid matter and antioxidant activity (CUPRAC and DPPH) analyses were performed on the samples taken after gastric and intestinal digestion. Bioaccessibility of the products after intestinal digestion was calculated.
According to the results of moisture analysis, the moisture value of the control sample without cellulose, bamboo and wheat fibre was found to be 27.4 ± 0.5%, while the moisture values of the soft candies with 2%, 4% and 6% added cellulose, bamboo and wheat fibre ranged from 23.9 ± 0.2% to 26.6 ± 0.9%. In the scope of color analyses, a*, b* and L* values of sampler are measured. According to the a* value results, when the a* values of the control sample and the a* values of the products with fibre addition are compared and the effect of the increase in the fibre ratio on the a* value is evaluated, it is seen that the addition of fibre to the product and the increase in the fibre ratio cause an increase in the a* value. The average a* value of the samples to which cellulose fibre was added at 2% level was higher than the samples to which bamboo and wheat fibre was added, no statistical difference was found in the products to which bamboo and wheat fibre was added. There was no statistical effect of fibre type on a* value in soft candies to which cellulose, bamboo and wheat fibre were added at 4% and 6% fibre levels.According to the b* value results, when the b* values of the control sample and the b* values of the fibre added products are compared and the effect of the increase in the fibre ratio on the b* value is evaluated, it is seen that adding fibre to the product and increasing the fibre ratio causes an increase in the b* value. In soft candies to which cellulose, bamboo and wheat fibres were added at 2% level, although there was a difference between the values of the sample containing cellulose fibre and the control sample, no statistical difference was found. Among the samples to which fibre was added at 2% level, the fibre with the highest b* value was bamboo fibre, while the fibre with the lowest b* value was cellulose fibre. While the b* value of the products with cellulose and bamboo fibre were found to be statistically different from each other, the b* value of the product with wheat fibre was found to be similar to the b* value of the product with both bamboo and cellulose fibre. At 4% and 6% levels, although the values of cellulose, wheat and bamboo fibre at these levels were different, no statistical difference was found between them.According to the L* value results, when the L* values of the control sample and the L* values of the products with fibre addition are compared and the effect of the increase in the fibre ratio on the L* value is evaluated, it is seen that the addition of fibre to the product and the increase in the fibre ratio cause a decrease in the L* value.  The fibre with the highest L* value at 2% level was bamboo fibre, while the fibre with the lowest L* value was wheat fibre. While the L* values of wheat and bamboo fibres were found to be statistically different from each other, the L* value of cellulose fibre was found to be similar to both bamboo and wheat fibres. At 4% level, the fibre with the highest L* value was bamboo fibre, while the fibre with the lowest L* value was cellulose fibre. While the L* values of wheat and bamboo fibre were found to be statistically similar to each other, the L* value of cellulose fibre was found to be similar only to the L* value of wheat fibre. When the L* values of the samples to which fibre was added at 6% level were compared, no difference was found between both fibre types. The reason for this decrease in L* values may be that insoluble fibres added to a translucent medium such as soft sugar cause light scattering. It is also thought that the opacification caused by the fibres may also cause a decrease in L* value.
Textural properties like hardness, chewiness, gumminess, cohesiveness, springness are determined. According to the results of TPA analysis, hardness values ranged between 82.5 ± 5.6 g and 153.2 ± 7.4 g for samples with 2%, 4% and 6% cellulose fibre; between 83.8 ± 4.3 g and 162.3 ± 7.9 g for samples with 2%, 4% and 6% wheat fibre; and between 84.8 ± 6.2 g and 171.1 ± 12.4 g for samples with 2%, 4% and 6% bamboo fibre. The hardness value for the control sample was found to be 67.1 ± 5 g. When the results were evaluated, an increase in hardness values was observed in all three fibre types as the fibre amount increased and this increase was found to be statistically significant (p<0.05).  In parallel with these results, the hardness value of the control sample was found to be lower than the fibre added samples, this difference is statistically significant. In addition, the effects of fibre types on the hardness value were examined by keeping the fibre levels constant. At all three fibre addition levels, the hardness values of the bamboo fibre added samples were the highest and the hardness values of the cellulose fibre added samples were the lowest.Chewiness values ranged between 3.87 ± 0.30 mJ and 6.15 ± 0.39 mJ for samples with 2%, 4% and 6% cellulose fibre addition; 3.67 ± 0.24 mJ to 5.59 ± 0.29 mJ for samples with 2%, 4% and 6% wheat fibre, and 3.68 ± 0.32 mJ to 6.26 ± 0.91 mJ for samples with 2%, 4% and 6% bamboo fibre. The chewiness value for the control sample was found to be 3.48 ± 0.30 mJ. When the results were evaluated, an increase in chewiness values was observed in all three fibre types as the fibre amount increased and this increase was found to be statistically significant. When the chewiness values of the samples made with three fibre types at 2% fibre addition level were compared among themselves, cellulose, When the chewiness values of the samples made with three fibre types at 4% fibre addition level were compared among themselves, the chewiness values of the samples made with cellulose and wheat fibre were statistically different from each other, while the chewiness values of the samples made with bamboo fibre were similar to those made with both cellulose and wheat fibre.When the chewiness values of the samples made with three fibre types at 6% fibre addition level were compared among themselves, the chewiness values of the samples made with wheat and bamboo fibre were statistically different from each other, while the chewiness values of the samples made with cellulose fibre were similar to the samples made with both cellulose and wheat fibre.The gumminess values ranged between 73.9 ± 5.4 g and 122.3 ± 7.4 g for the samples with 2%, 4% and 6% cellulose fibre; between 72.0 ± 4.0 g and 117.0 ± 5.1 g for the samples with 2%, 4% and 6% wheat fibre; and between 73.2 ± 6.4 g and 127.3 ± 13.9 g for the samples with 2%, 4% and 6% bamboo fibre. The gumminess value for the control sample was found to be 64.0 ± 4.9 g. When the results were evaluated, it was observed that the gumminess values increased as the fibre amount increased in all three fibre types and this increase was statistically significant. In parallel with these results, the stickiness value of the control sample was found to be lower than the fibre added samples, this difference is statistically significant. When the gumminess values of the samples made with three fibre types at 2%, 4% and 6% fibre addition levels were compared among themselves and with the control, it was seen that the fibre type had no statistical effect on the gumminess value.Cohesiveness values ranged between 0.80 ± 0.02 and 0.89 ± 0.01 for samples with 2%, 4% and 6% cellulose fibres; between 0.72 ± 0.02 and 0.86 ± 0.02 for samples with 2%, 4% and 6% wheat fibres; and between 0.86 ± 0.02 and 0.74 ± 0.03 for samples with 2%, 4% and 6% bamboo fibres. The cohesiveness value for the control sample was 0.95 ± 0.03. When the results were evaluated, it was observed that the cohesiveness values decreased as the fibre amount increased in all three fibre types and this decrease was found to be statistically significant. When the cohesiveness values of the samples made with three fibre types at 2%, 4% and 6% fibre addition levels were compared, the cohesiveness values of the samples made with bamboo and wheat fibre were the same with each other, while the cohesiveness value of the samples with cellulose fibre was found to be statistically higher than the samples with bamboo and wheat fibre. Springeness values ranged between 5.13 ± 0.06 mm and 5.34 ± 0.14 mm for the samples with 2%, 4% and 6% cellulose fibres; between 4.87 ± 0.09 mm and 5.19 ± 0.12 mm for the samples with 2%, 4% and 6% wheat fibres; and between 4.96 ± 0.07 mm and 5.13 ± 0.09 mm for the samples with 2%, 4% and 6% bamboo fibres. The springness value for the control sample was found to be 5.54 ± 0.17 mm.  When the b* values of the control sample and the b* values of the products with fibre addition are compared and the effect of the increase in the fibre ratio on the flexibility value is evaluated, it is seen that the addition of fibre to the product and the increase in the fibre ratio cause a decrease in the flexibility value. At all three fibre addition levels, the springness values of the samples with cellulose fibre were found to be the highest compared to the samples made with bamboo and wheat.
According to results of total phenolic content (TPC) analysis while the TPC value for the control sample was found to be 80.1 ± 11.0 mg GAE/100 g, the TPC values for the fibre added products were in the range of 75.3 ± 8.9 mg GAE/100 g to 84.8 ± 3.1 mg GAE/100 g. The highest TPC value was obtained in BO6 sample, while the lowest TPC value was obtained in CL6 sample. At all fibre levels, the total phenolic matter values of the products containing bamboo fibre were higher than the total phenolic matter values of the products containing cellulose fibre and wheat fibre.  When fibre levels were kept constant, no statistically significant difference was found between fibre types at all fibre levels. According to results of total flavanoid content (TFC) analysis, TFC value for the control sample was 137.2 ± 18.3 mg rutin/100 g, the TFC values for the fibre added products were found in the range of 94.5 ± 11.2 mg GAE/100 g to 198.7 ± 17.4 mg rutin/100 g. The highest TFC value was obtained in BO6 sample, while the lowest TFC value was obtained in CL6 sample. The total flavonoid values of the control sample were compared with the fibre added samples separately for each of the 2%, 4% and 6% levels. At 2%, 4% and 6% levels, the TFC value of the control sample was statistically the same as the wheat fibre added samples, but different from the cellulose and bamboo fibre added samples. At all fibre levels, the TFC values of the bamboo fibre added samples were higher than the TFC values of the wheat and cellulose fibre added samples, which was found to be statistically significant. At all fibre levels, the TFC values of the samples to which wheat fibre was added were higher than the TFC values of the samples to which cellulose fibre was added, this was statistically insignificant at 2% and 4% levels while it was statistically significant at 6% fibre level. According to results of antioxidant activity (CUPRAC) analysis, CUPRAC value for the control sample was 174.8 ± 20.7 mg TE/100 g, the CUPRAC values for the fibre added products were found in the range of 160.9 ± 22.4 mg TE/100 g to 241.7 ± 28.5 mg TE/100 g. The highest CUPRAC value was obtained in BO6 sample, while the lowest CUPRAC value was obtained in WH4 sample. In the products to which cellulose fibre was added, CUPRAC values decreased with the increase in fibre amount at all levels, but this decrease was not statistically significant .In wheat samples, there was a statistically insignificant decrease in CUPRAC value from 2% level to 4% level, while a statistically significant increase was found at 6% level In the products to which bamboo fibre was added, CUPRAC values increased with the increase in fibre amount at all levels, but this increase was not statistically significant. At 2% level, the CUPRAC value of bamboo fibre was higher than cellulose and wheat fibre, and the difference with wheat fibre was statistically significant .At 4% level, the CUPRAC value of bamboo fibre was higher than cellulose and wheat fibre, and these differences were statistically significant.At 6% level, the CUPRAC value of wheat fibre was higher than bamboo and cellulose fibre, and the difference with cellulose fibre was statistically significant. According to results of antioxidant activity (DPPH) analysis, DPPH value for the control sample was 81.9 ± 15.5 mg TE/100 g, the DPPH values for the fibre added products were found in the range of 65.7 ± 4.2 mg TE/100 g to 122.9 ± 18.3 mg TE/100 g. The highest DPPH value was obtained in BO6 sample, while the lowest DPPH value was obtained in WH4 sample. DPPH values of the control sample were compared with the fibre added samples separately for each of the 2%, 4% and 6% levels. No significant difference was found between the DPPH values of the control sample and the fibre added samples at 2% and 4% levels (p > 0.05). At 6% level, the DPPH value of the control sample was found to be different from the DPPH values of the bamboo fibre samples. DPPH values of CL2, CL4, CL6, WH2, WH4 samples were found to be lower than the control by decreasing between 2% and 19.7%, while the DPPH values of WH6, BO2, BO4 and BO6 samples were found to be higher than the control by increasing between 3.6% and 50%.At all levels, DPPH values obtained from bamboo fibre added samples were higher than those obtained from wheat and cellulose fibre. While this difference was not significant at 2% level, it was found statistically significant for 4% wheat fibre, and significant for both wheat and cellulose fibre at 6% level. In all of the total phenolic content,  total flavonoid content analyses, CUPRAC and DPPH antioxidant capacity analyses, TPC, TFC, CUPRAC and DPPH values of CL2, CL4, CL6, WH2, WH4 samples were lower than the control, while the values of WH6, BO2, BO4, BO6 samples were higher than the control. The reason for the high antioxidant values in wheat fibre at 6%, and bamboo fibre at 2%, 4% and 6% levels may be the antioxidants they have due to the sources of the fibres. The highest correlation coefficient was found between total phenolic and total flavonoid analyses, while the lowest correlation coefficient was found between DPPH and CUPRAC antioxidant capacity analyses.
When the in vitro gastrointestinal digestion results were examined, the highest TPC, TFC and antioxidant activity values for the stomach phase were obtained in the CL2M sample, while the antioxidant content values were lower than the control in all samples with 2%, 4% and 6% cellulose, wheat and bamboo fibre added. In all three of cellulose, wheat and bamboo fibres, there was a tendency to decrease in antioxidant content and capacity as the fibre content increased, but these decreases were not statistically significant in general. The highest TPC, TFC and CUPRAC values for the intestinal phase were found in sample CL2B and the highest DPPH value was found in sample BO2B. TPC values of all samples with 2%, 4% and 6% added cellulose, wheat and bamboo fibre and TFC values of all of these samples, except for sample CL2B, were found to be lower than the control, but this decrease was not statistically significant for all data. CUPRAC values of CL2B, CL4B and CL6B samples (only CL2B was statistically significant) were higher than the control. Total phenolic matter and CUPRAC antioxidant activity of CL2B, CL4B and CL6B samples were higher than WH2B, WH4B, WH6B and BO2B, BO4B and BO6B samples.  For TPC and TFC, a decrease in TPC and TFC values was detected in all three fibre types of cellulose, wheat and bamboo fibres as the fibre amount increased within the fibre type, but this decrease (except for the difference in TFC values of CL2B and CL6B samples) did not create a statistically significant difference (p > 0.05). When the biodegradability results were evaluated together, the TPC, TFC and CUPRAC biodegradability ratios of CL2, CL4 and CL6 samples were found to be higher than WH2, WH4, WH6 and BO2, BO4 and BO6 samples. When all of these cases are evaluated together, it is concluded that the TPC, TFC and CUPRAC bioaccessibility of cellulose fibre is higher than wheat and bamboo fibres, and a decreasing trend in bioaccessibility rates was detected as the fibre amount increased in all samples.
As a result of this thesis, it was suggested that the same study should be carried out with sugar-containing formulations instead of FOS-containing formulation and the results should be compared and the experiments should be repeated under in vivo conditions. In addition, insoluble fibres can be evaluated as a solution to the problem of adhesion in soft candies and in order to reduce the high cost due to the high cherry juice concentrate and FOS in the formulation, the use of pulp and waste of various red vegetables and fruits instead of cherry juice concentrate can be evaluated.