Recipe Optimization Of Gelatin-based Gummy On Its Thermodynamic Stability And Taste

Gelatin-based gummy is a big group of jelly candy. It is highly accepted by theconsumers as the special taste such as high springiness and chewiness. But the gelatin-basedgummy has three main weakness: the low thermodynamic stability, sole taste and high price.Starch and polysaccharide can be used to overcome this weakness and have good economicbenefit. The desired quality of candy was got by the results of TPA and sensory evaluation.Based on that, the effects of formula, technology optimization and gelling complex (complexgelatin with starch\polysaccharide) on the quality (texture property\transparency and sensoryevaluation) of gelatin-based gummy were investigated systematically in the dissertation.Using both correlation analysis and PCA, five kinds of candy is studied about the TPAtexture analysis, descriptive sensory evaluation and consumer hedonic test. The character ofhighly accepted candy was got. The result show that: the candy with moderate hardness, highspringiness, high chewiness and moderate cohesiveness was most accepted by consumers.The hardness should be between900-1200g, the chewiness should be between800-1100g,The cohesiveness should be around0.91.Based on the desired quality of gelatin-based gummy, the effects of formula(gelatincontent, sugar content,water content and pH)on the quality (texture property and sensoryevaluation) of gelatin-based gummy were investigated through the single factor experiment.The result show that: the hardness and chewiness increased with increasing of additiveamount of gelatin and sugar, decreased with the glucose syrup. With increasing additiveamount of the citric acid, the hardness and chewiness increased at first and then decreased.The optimizing formula was: gelatin10.5%,sugar40%, glucose syrup44%, citric acid0.26%.The TPA result was that: hardness917.6g, springiness0.974, cohesiveness0.944,chewiness807.6g. The hardness and chewiness could satisfy the requirement of highacceptant candy, but the cohesiveness was higher.In order to solve the problem of high cohesiveness and low thermodynamic stability,the starch was added to the candy as gelatin substitutes. Through the test on three starch(oxidized potato starch, acid modified corn starch and oxidized corn starch), the conclusioncould be made that the oxidized potato starch had lower viscosity and higher transparencywhich was more suitable to add to the candy. When the substitute percentage increased, thehardness and cohesiveness decreased, the transparency and anti-deformation rate increased.When the substitute percentage was30%,the hardness was652g，the cohesiveness was0.91，the transparency was54.7，the anti-deformation rate was84.5%. The hardness was lower thanthe desired quality.In order to solve the problem of low hardness, the polysaccharide was added to the candy,then TPA, anti-deformation rate and sensory evaluation were tested. The LBG has synergisticeffect on gelatin and starch, which could increase the hardness significantly and brought goodsensory quality. when the additive amount was0.18%,the hardness increased to1059.5g, thecohesiveness was0.903,the chewiness was897.4g, the anti-deformation rate was94.3%. The effects of starch and LBG on the viscosity and rheology were studied. With theincreasing starch additives, the elastic modulus first increased, then decreased. Viscousmodulus and tan values increased constantly. The starch and LBG increased the viscosity.When the viscosity was higher than0.36Pa.s, it was not suitable for the processing as thehigher viscosity. The temperature of gelation increased from the30.8°C to33.9°C indicatingthat the starch and LBG increased the thermodynamic of the system.The influences of the gelatin, starch and LBG on the candy were studied through theorthogonal experiment. The results showed that the gelatin increased the hardness, chewinessof the soft sweets and made them stickier but decreased the springiness and transparency ofthe soft sweets. Starch and locust bean gum increased the hardness, chewiness of the softsweets and made them stickier but decreased the transparency of them. The best recipe by theorthogonal experiment was obtained: gelatin7.6%, starch3.0%, locust bean gum0.09%. Thehardness will increase as the starch retrogradation. The addition of monostearin will restrainthe starch retrogradation of the candy.