Development of delicately-flavoured functional jelly candy
| dc.contributor.author | Cheng, Lai Hoong | |
| dc.date.accessioned | 2023-01-16T04:26:30Z | |
| dc.date.available | 2023-01-16T04:26:30Z | |
| dc.date.issued | 2011-05-20 | |
| dc.description.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. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/17234 | |
| dc.language.iso | en | en_US |
| dc.publisher | Universiti Sains Malaysia | en_US |
| dc.title | Development of delicately-flavoured functional jelly candy | en_US |
| dc.type | Technical Report | en_US |
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