Influence of gelatin and isomaltulose on gummy jelly properties

Abstract

The purpose of this research was to study the effects of gelatin (G) content (9, 12, and 15%) and isomaltulose (IS) content (20, 30, 40, 50, and 100%) on the physical and sensory quality of gummy jelly using 3 x 5 factorial design. The response surface methodology can be used to describe the interaction between G and IS on gummy jelly properties. For chemical properties, the water activity (aw) was in a range of 0.55 - 0.61 and the pH was 2.8 - 3.1. From the descriptive analysis, it was found that at constant IS content, increasing G content significantly decreased the intensity of sourness but significantly increased sweetness, toughness, stickiness and hardness (p≤0.05). However, in gummy jelly produced from 100% IS, the toughness and hardness decreased significantly (p≤0.05). At constant IS content, increasing G increased the intensity of the sourness, sweetness, stickiness, toughness, and hardness. Gummy jelly produced from 100% IS had a lower liking score than 40% IS. Gummy jelly containing 40% G and 12% IS gave a maximum significant score in appearance, transparency, sourness, texture and overall acceptance. © All Rights Reserved.