Influence of gelatin and isomaltulose on gummy jelly properties
Influence of gelatin and isomaltulose on gummy jelly properties
复制标题
明胶和异麦芽酮糖对软糖性质的影响
DOI：
--
复制
发表时间：
2018
期刊：
影响因子：
--
通讯作者：
T. T. Truc
中科院分区：
文献类型：
--
作者：
T. T. Y. Nhi;N. D. Vu;N. N. Quyen;P. Thinh;N. T. Tho;T. T. Truc
本研究的目的是采用 3 x 5 因子设计研究明胶 (G) 含量（9%、12% 和 15%）和异麦芽酮糖（IS）含量（20%、30%、40%、50% 和 100%）对软糖果冻物理和感官质量的影响。响应面方法可用于描述 G 和 IS 之间的相互作用对软糖果冻特性的影响。化学性质方面，水分活度（aw）范围为0.55-0.61，pH值为2.8-3.1。描述性分析发现，在IS含量恒定的情况下，增加G含量显着降低酸味强度，但显着增加甜度、韧性、粘性和硬度（p≤0.05）。然而，在由 100% IS 生产的软糖中，韧性和硬度显着下降 (p≤0.05)。在 IS 含量恒定的情况下，增加 G 会增加酸味、甜度、粘性、韧性和硬度的强度。由 100% IS 生产的软糖的喜爱度得分低于 40% IS 生产的软糖。含有 40% G 和 12% IS 的软糖在外观、透明度、酸味、质地和总体接受度方面给出了最高显着分数。
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.