Effect of hydrocolloids, sugar, and citric acid on strawberry volatiles in a gummy candy

Zhang, Yachen; Barringer, Sheryl A.

doi:10.1111/jfpp.13327

Cited by 18 publications

(11 citation statements)

References 24 publications

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“…As can be seen, within the nongelatin cluster, the products that contained pectin (P1, P5, P6, and P7) were significantly lower in hardness and toughness than those that did not contain pectin. Zhang and Barringer (2018) found that at the same gelling agent concentration (5%) and moisture content (16%), the hardness of pectin and starch jellies, as measured by a compression test, was not statistically different. Their finding does not coincide with our results.…”

Section: Resultsmentioning

confidence: 99%

Characterization and categorization of commercial confectionary gels through napping‐ultra flash profile (UFP) and hierarchical clustering analysis

Obas

Lee

Thomas

et al. 2021

Journal of Food Science

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The use of high‐solid gels (HSGs) in the confectionary and dietary supplement industries is rapidly expanding, increasing the interest in studying the relationships across their composition, sensory characteristics, thermal behavior, and texture. Thus, the objectives of this study were to characterize HSG product categories based on sensory characteristics and analytical parameters, and correlate analytical parameters with sensory descriptors generated through napping‐ultra flash profile (napping‐UFP). In one 90‐min session, 15 panelists performed two napping‐UFP exercises, categorizing and describing 13 confectionary HSGs by their overall degree of similarity and by their texture. Multiple factor analysis and hierarchical clustering were conducted on the napping‐UFP data. The products were also characterized by their moisture content, water activity (aw), thermal behavior, and texture profile. Principal component analysis and hierarchical clustering analysis were conducted on the analytical parameters; additionally, the analytical parameters were related to the sensory descriptors using Spearman's correlation. The panelists predominantly focused on texture to categorize the samples. The clustering of the samples across the napping‐UFP exercises resulted in two categories—gelatin and nongelatin‐containing products. Sensory descriptors generated by panelists during the napping‐UFP were significantly correlated to the measured analytical parameters. The difference in texture between the two clusters, associated with the presence of a small (3 J/g) gelatin triple‐helix structure as determined by differential scanning calorimetry (DSC), was significant enough to be perceived by panelists. These findings indicate that modified starch and pectin, impart different sensory characteristics than gelatin and have important implications for developing new formulations for HSGs in which gelatin‐like texture is desirable. Practical Application Increased consumer demands for nonanimal‐derived ingredients have fueled the food and pharmaceutical industries interest in both finding an economical replacement material for gelatin and gaining a deeper understanding of gelatin's textural and thermal properties. The results of this research have important implications for finding suitable ingredients to replace gelatin in high‐solid confectionary gels, as well as enhancing the quality of current gelatin‐containing HSGs. The triple‐helix is a powerful structural element that determined the textural properties perceived by panelists in HSGs. Consequently, the search for a replacement material for gelatin should focus on identifying materials that impart similar properties as the triple‐helix structure, helping to create products with gelatin‐like texture. Additionally, these findings begin to provide a better understanding of the thermal behavior of gelatin for enhancing the functionality, stability, and product integrity of HSG systems throughout shipping, storage, and consumption. Additional research is underway to explore in ...

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Section: Resultsmentioning

confidence: 99%

Characterization and categorization of commercial confectionary gels through napping‐ultra flash profile (UFP) and hierarchical clustering analysis

Obas

Lee

Thomas

et al. 2021

Journal of Food Science

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“…Citric acid is used as an antioxidant, a preservative and a taste coregent in hard candies at a concentration of 0–1% [ 54 ] and in gummy candies from 2.5% to 4.5% [ 55 ]. In this study, 0.96% citric acid concentration was not only used as a preservative for the chewable gel tablets but also to produce a better taste.…”

Section: Resultsmentioning

confidence: 99%

The Effect of Myristica fragrans on Texture Properties and Shelf-Life of Innovative Chewable Gel Tablets

et al. 2021

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Chewable gel tablets are an underdeveloped subject, even though there are many simple chewable tablets and gummy candies in the food and pharmaceutical industries. Chewable gel tablets are not as sweet, they can have an active substance, pharmacological effect, and a value of nutrition. The aim of this study was to prepare gelatin-based chewable tablets with Myristica fragrans as a preservative and to determine the shelf-life variability depending on storage conditions, and to evaluate texture changes. Firmness and springiness of gel tablets were measured by a texture analyzer and compared between different storage conditions and the shelf-life of tablets was established by mold growing time. Chewable gel tablets were prepared by using silicone form. Mold was most likely to grow on tablets that have been packaged in squeezable bags (after 14 days 60% of all formulations had a mold, p < 0.05). The most stable tablets (over 180 days) were in sealed boxes and contained nutmeg essential oil or its solution, or ethanolic nutmeg extract. The gel tablets’ firmness increased about 4 times when they were stored in opened plastic boxes and their springiness decreased about 1.65 times after 28 days in the mentioned conditions, p < 0.05. Nutmeg hydrolat had the highest influence on texture variation (p < 0.05).

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“…3 ). Most studies have shown that release from starch gels is greater than gelatine gels ( Boland, Buhr, Giannouli, & van Ruth, 2004 ; Kälviäinen, Roininen, & Tuorila, 2000 ; Piccone et al, 2011 ; Zhang & Barringer, 2018 ). Despite this, release was greater of some compounds from the gelatine phase, showing greater affinity for the gelatine phase in a mixed phase matrix, and also that understanding release from a single hydrocolloid matrix may not be directly applicable to a mixed hydrocolloid matrix.…”

Section: Resultsmentioning

confidence: 99%

Flavour distribution and release from gelatine-starch matrices

Brunet

Festring

et al. 2021

Food Hydrocolloids

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Microstructure design of protein-polysaccharide phase separated gels has been suggested as a strategy to nutritionally improve food products. Varying the phase volumes of a phase separated matrix may affect texture and overall flavour balance of the final product, which are both important for consumer acceptance. The aims of this study were to investigate how modifying the phase volumes of a gelatine-starch biphasic mixture affected aroma release, and how addition of sucrose affects phase separation, flavour distribution and aroma release. Biphasic gels of different microstructures with the same effective concentration of gelatine and starch in each phase were developed. Microstructure significantly affected aroma release in vitro but not in vivo when panellists (n = 5) chewed and swallowed the sample. Addition of sucrose (0–60%) to the biphasic mixture significantly reduced water activity, affected the microstructure and affected aroma distribution in each phase and subsequent release rates depending on the physicochemical properties of the aroma volatile. In general, affinity for the gelatine phase for the less hydrophobic, more volatile compounds was not significantly affected by sucrose concentration. Whereas an increased affinity for the starch phase for the more hydrophobic, less volatile compounds was observed with increased sucrose as the starch phase becomes more dispersed at sucrose concentrations between 40 and 60%. The results of this study may be of interest to researchers and industry to enable prediction of how reformulation, such as reduction of sucrose, to meet nutritional guidelines may affect the overall aroma balance of a phase separated food matrix.

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Effect of hydrocolloids, sugar, and citric acid on strawberry volatiles in a gummy candy

Cited by 18 publications

References 24 publications

Characterization and categorization of commercial confectionary gels through napping‐ultra flash profile (UFP) and hierarchical clustering analysis

Characterization and categorization of commercial confectionary gels through napping‐ultra flash profile (UFP) and hierarchical clustering analysis

The Effect of Myristica fragrans on Texture Properties and Shelf-Life of Innovative Chewable Gel Tablets

Flavour distribution and release from gelatine-starch matrices

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