Determining the minimum drying time of gummy confections based on their mechanical properties

Abstract

The objective was to determine the minimum drying time required for gummy confections to achieve adequate strength for subsequent handling. Four different fruit confections, containing starch and gelatin as gelling agents, were formed in starch powder molds and dried at 21°C and 35% RH for up to 24 h. Changes in jelly texture were monitored by using Textural Profile Analysis (TPA). Physical parameters related to rheological properties, such as moisture, soluble solids, water activity and pH were also measured. Hardness, gumminess and chewiness increased (P ≤ 0.05) from 12 to 16 h and then stabilized, while cohesiveness and springiness were not affected (P > 0.05) by drying time. The texture stabilized before the moisture content became constant. Modest correlation between data concerning texture, dehydration or pH was found. Texture changes were accurately predicted (R 2 = 0.96) using polynomial regression equations. TPA was seen to be a useful tool for adjusting the drying time of gummy confections.El objetivo fue determinar el tiempo mínimo de secado requerido para que los caramelos de goma logren alcanzar una resistencia adecuada para su posterior manipulación. Cuatro gomas de fruta diferentes, que contenían almidón y gelatina como agentes gelificantes, se formaron en moldes de almidón-polvo y se secaron a 21°C y 35% HR durante un tiempo de hasta 24 h. Los cambios en la textura de las gomas se monitorizaron mediante el análisis del perfil de textura "TPA". También se midieron parámetros físicos relacionados con las propiedades reológicas, tales como la humedad, sólidos solubles, la actividad de agua y el pH. Los valores de dureza, gomosidad y masticabilidad aumentaron (P ≤ 0,05) de las 12 a las 16 h y después se estabilizaron, mientras que los valores de cohesividad y elasticidad no estuvieron afectados (P > 0,05) por el tiempo de secado. La textura se estabilizó antes de que el contenido en humedad permaneciera constante. Hubo una modesta correlación entre los datos de textura, secado y pH. Los cambios de textura pudieron ser estimados con precisión (R 2 = 0,96) utilizando ecuaciones de regresión polinómica. TPA resultó una herramienta útil para ajustar el tiempo de secado de los caramelos de goma.

Effect of d‐psicose substitution on gelatin based soft candies: A TD‐NMR study

“…Texture of the product is primarily dependent upon the formation of the gel network that is strongly affected from on the nature of biopolymers used on the formulation . Firm structures of gummy confection are conferred by gelling agents such as starch, pectin, or gelatin . Gelatin is mostly used in the production of jelly candies because the final product reveals desirable transparency and hardness that are accepted as the two vital characteristics affecting consumers' preference .…”

“…Gelatin is a commonly used biopolymer, which is obtained through a hydrolytic reaction of collagen, which is the most abundant mammalian protein. The structure of gummy jellies is supported by a soft colloidal system consisting of sugars, water, gelling agents, and other components, and gel formation occurs with the aid of the plasticizer effect of water …”

“…[1] Firm structures of gummy confection are conferred by gelling agents such as starch, pectin, or gelatin. [2] Gelatin is mostly used in the production of jelly candies because the final product reveals desirable transparency and hardness that are accepted as the two vital characteristics affecting consumers' preference. [1] Gelatin is a commonly used biopolymer, which is obtained through a hydrolytic reaction of collagen, which is the most abundant mammalian protein.…”

“…The structure of gummy jellies is supported by a soft colloidal system consisting of sugars, water, gelling agents, and other components, and gel formation occurs with the aid of the plasticizer effect of water. [2] Due to the high sugar content of soft candies, utilization of sweeteners with low calorie values in these products are gaining particular interest. Nevertheless, the expensive or chemical origin of the sweeteners restricts the use of these sweeteners.…”

Rheological and colour properties of apple jellies supplemented with inulin with various degrees of polymerisation

“…Due to the diversity of inulin properties, it has been gathering increasing interest as an additive/substitute in various products and branches of the food industry. This includes the meat industry (Keenan et al , ), the bakery industry (Rodríguez‐García et al , ), the dairy industry (Tárrega et al , ; Esmaeilnejad Moghadam et al , ) and the soft candy industry (Delgado & Bañón, ). However, data on the use of inulin in dessert products are scarce.…”