Development of delicately-flavoured functional jelly candy
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Date
2011-05-20
Authors
Cheng, Lai Hoong
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Malaysia
Abstract
In this study, acid-thinned starch were blended with various gums (e.g. pectin,
sodiumalginates, konjac gucomannan, carboxymethyl cellulose, and psyllium husk
powder). Apart from this, sucrose was partially substituted with sugar replacer such as
maltitol, isomalt and palatinose. The jelly candy and its slurry were then
characterized. Gums were found to confer textural characteristics such as softness,
elasticity, and moistness to starch based jelly candy. Among the sugar replacers
studied, maltitol was found to be able to enhance the stability, in addition to reduce
the calorie content of the jelly candy.