PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF SUGAR-FREE JELLY (original) (raw)

Effect of Gelation Addition on Physico-Chemical Characteristics of Bastard Oleaster Gummy Jelly

2020

Gummy jelly, a gelling-based confectionary product, was prepared by the combination of sugar, gelling agent, and other components. The objective of this present studies was to investigate the effect of different levels of gelation on physico-chemical characteristics of fruit gummy jelly product prepared from Bastard oleaster fruits. Bastard oleaster juice was mixed with water, sugar, citric acid, and the varied concentration of gelatin (at 8%, 9%, and 10% by weight of totally ingredients), then formed in molds and placed at 25?C for 2-4 hours until it dried. The physico-chemical characteristics of gummy jelly products were analyzed. It was found that pH value, total soluble solid, total acidity, and springiness of gummy jelly products showed statistically significant increase as the increasing of gelatin addition (p?0.05), in the following ranges, 3.51-3.66, 66.4-69.8?Brix, 1.19-1.65%, 8.41-9.19 N, respectively. In contrast, the moisture content decreased from 7.35% to 6.33% with th...

Study on Physico-Chemical and Texture Properties of Gelatin-Free Jelly Desserts

Ползуновский вестник, 2019

The aim of this investigation is to address the technological challenge of producing jelly desserts by replacing gelatin (overcome religious and ethical constraints) by non-starch polysaccharides (PS) of plant, bacterial or algal origin - individually (PS-1) or in binary mixtures (PS-1 – PS-2), to study the texture of desserts, responsible for gel network formation of dessert. Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. The polysaccharides assessed included alginate, pectin, konjac glucomannan, xanthan and guar gum, singly or in binary mixtures. The polysaccharides and their optimal concentrations were determined (konjac glucomannan 0.4%: xanthan gum 0.6%; locust bean gum 0.2%: xanthan gum 0.8%; iota-carrageenan 0.4%) as structuring agents for the production of desserts without gelatin. Organoleptic quality of trial products was evaluated by subjective assessment of taste, consistency, aroma and appearance. Analysis of textur...

Product development of low sugar ready-to-drink (RTD) soy jelly drink

2020

Soymilk was processed into a nutritious jelly drink product with low sugar level to overcome the problems of current comercial jelly drink. The optimum concentration of iotacarrageenan (0.1-0.3%) was determined based on sensory evaluation and texture analysis. The preferable sweetness level (2.5-7.5%) was determined based on sensory evaluation. The optimum combination of stevia and sucrose (g/l, 0.211:45, 0.27:45, 0.579:45, 0:75) was determined based on sensory evaluation. The effect of the heating time (30-60 min) and the effect of storage temperature (4 and 25 oC) were evaluated by using product characteristic and microbial activity. Results presented in this work suggest that iota-carrageenan was more suitable to be used to produce RTD soy jelly drink than kappa-carrageenan, with 2% addition as the optimum concentration. The combination of 4.5% sucrose and 0.0579% stevia could produce less sugar RTD soy jelly drink with good sensory acceptance. Standard heating process (30 minute...