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Optical, mechanical and sensory properties of based-isomaltulose gummy confections

Paper ID Volume ID Publish Year Pages File Format Full-Text
19744 43124 2014 8 PDF Available
Title
Optical, mechanical and sensory properties of based-isomaltulose gummy confections
Abstract

The replacement of traditional sugars by isomaltulose could be a revolution in the confectionery sector, since isomaltulose is a functional, digestible, non-cariogenic and low glycemic disaccharide. This study assesses the addition of isomaltulose (ranging between 30 and 70% in combination with fructose) with different percentages of gelatine (6–10%) in gummy confection by analysing its effect on composition, water activity (aw), pH, mechanical and optical properties, and sensory perception. Results show that the combination of 30% isomaltulose and 70% fructose in the total amount of sugars would be suitable for developing functional gummy confections. Besides its stability (aw (0.79±0.02) and °Brix (73.5±1.3)) and great similarity to commercial gummies in terms of optical and mechanical properties, it received high global acceptability and intention of buying scores. Additionally, the correlation between instrumental and sensory parameters leads to the conclusion that the instrumental texture could be suitable for evaluating consumer׳s global acceptability for this innovative product.

Keywords
Gummy confections; Isomaltulose; Fructose; Non-cariogenic; Glycemic index and insulinemic index
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Optical, mechanical and sensory properties of based-isomaltulose gummy confections
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 7, September 2014, Pages 37–44
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us