Effects of gelling agents and sugar substitutes on the quality characteristics of carrot jelly

Abstract

In this study, the quality characteristics of carrot jellies prepared using different gelling agents (gelatin and carrageenan) and sugar substitutes (sucrose, sorbitol, and xylitol) were evaluated. The effects of gelling agents and sugar substitutes on the pH, °Brix, color, syneresis, melting-down rate, textural properties, and sensory acceptance of the jellies were determined. Textural analysis indicated that gelatin-based jellies containing sugar substitutes sorbitol and xylitol showed higher hardness than that of gelatin-based jelly containing sucrose. Among all samples, jellies containing 1.5% (w/v) carrageenan showed higher hardness, cohesiveness, and chewiness than those of other jellies, regardless of the sugar substitute. The pH and °Brix of carrageenan-based jellies were lower than those of gelatin-based jellies. The instrumental color values of jellies containing gelatin decreased with an increase in gelatin concentration. Gelatin-based jellies (3 and 5 %) containing sucrose and gelatin-based jelly (5%) containing xylitol showed lower syneresis than that in other jellies. Jelly containing 5% gelatin content had a lower melting-down rate compared with that containing 3% gelatin content. Moreover, carrageenan-based jellies showed a lower melting-down rate than that of gelatin-based jellies Carrot jellies containing 3% gelatin and xylitol showed a high score for sensory acceptance. Based on the results, the utilization of 3% gelatin and xylitol as a sugar substitute is suitable for producing carrot jellies showing high sensory preference and stability.

Sucrose and glucose reduction using fructo-oligosaccharides and xylitol in pectin jelly candy

“…The hygroscopicity of xylitol to retain water and the ability to reduce water activity (free water) in pectin gels can reduce syneresis [56]. The syneresis percentage results obtained in this study correspond to research by [57]. In that study, the use of xylitol in carrot jelly reduced syneresis.…”

Carrageenan From Kappaphycus alvarezii (Rhodophyta, Solieriaceae): Metabolism, Structure, Production, and Application

“…Reconstitution at 50°C revealed that 2% carrageenan produced a stable yoghurt product with no visible syneresis for hours, indicating a promising application in the production of long-life yoghurt powder ( Pratama et al, 2018 ). Confectionery jellies containing 1.5% (w/v) carrageenan demonstrated greater hardness, chewiness, cohesiveness, and syneresis, as well as lower melting rates, than gelatin-based jellies ( Park et al, 2021 ). Furthermore, carrageenans aid in the formation of gels and the retention of moisture in meat products, which is especially appealing in low-fat meats because fat reduction frequently results in undesirable, tough textures ( Trius et al, 1996 ).…”

Formulasi Chewable Gummy Daun Kelor (Moringa oleifera) dengan Gelling Agent Konjak Glukomanan dan Kappa Karagenan

“…Penurunan persen sineresis disebabkan jejaring polimer semakin rapat seiring dengan peningkatan konsentrasi gelling agent. Hal ini menyebabkan kemampuan chewable gummy dalam menahan molekul air semakin kuat [31].…”

“…Chewable gummy dengan gelling agent kappa karagenan menunjukkan persen sineresis yang lebih tinggi dibandingkan konjak glukomanan. Kappa kara-genan membentuk gel yang kaku namun rapuh, sehingga molekul air mudah bergerak menuju permukaan chewable gummy [31].…”