Effect Of Selected Non-Starch Polysaccharides And Bulk Sweeteners On The Properties Of Acid-Thinned Starch Jelly Candy

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dc.contributor.authorChapakiya, Habilla
dc.date.accessioned2019-06-19T06:23:24Z
dc.date.available2019-06-19T06:23:24Z
dc.date.issued2012-07
dc.description.abstractJelly candy samples based on acid thinned starch were developed. The effects of selected anionic non-starch polysaccharides (NSP: pectin, carboxymethyl cellulose, and alginates), and low-calorie bulk sweeteners (isomalt, maltitol and isomaltulose) on the physical properties of starch-based jelly candy were studied for selected properties such as pasting properties, viscoelasticity, flow properties, textural properties, storage stability, sensory properties, and glycemic index. Addition of the selected NSP was found to significantly increased peak viscosity of starch paste and this suggests that NSP added may increase viscous load during cooking of acid thinned starch slurry, especially when alginates and carboxymethyl cellulose were added. Presence of pectin enhanced the workability of the slurry and the jelly candies produced were more regularly shaped and smoother when compared to the other samples. These effects were attributed to an increase in flow time dependency and an enhanced viscoelasticity. When comparing the effects of sugar substitution with isomalt, maltitol and isomaltulose, storage modulus (G‘) value decreased with increase in substitution concentration, and greater effect was shown in isomalt and isomaltulose samples. Apart from this, isomalt and maltitol were found to be more effective in increasing time dependency of the candy slurry than isomaltulose. As for the textural properties, with maltitol substitute, the jelly candy samples showed stable hardness, lower springiness, higher gumminess and resilience properties over the storage period of 180 days. The highest possible substitution level of maltitol determined was 30%, above which the samples received very low acceptability by sensory panellists. With 30% sucrose substitution with maltitol, sample showed a glycemic index (GI) of 58.75, which falls in the category of medium GI food (56 > GI > 69).en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8328
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectThe effects of selected anionic non-starch polysaccharidesen_US
dc.subjecton the physical properties of starch-based jelly candyen_US
dc.titleEffect Of Selected Non-Starch Polysaccharides And Bulk Sweeteners On The Properties Of Acid-Thinned Starch Jelly Candyen_US
dc.typeThesisen_US
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