Effect of marine gelatin on the rheological and physical properties of gummy candy

Shaffie, Salina (2019) Effect of marine gelatin on the rheological and physical properties of gummy candy. [Project Paper] (Submitted)

Text lp FK 2019 18.pdf Download (4MB)

Abstract

Gummy Candy is the most versatile confectionary, often used to be mineral and vitamin supplement to children, teens and adults. Gelatin is the main ingredients in the formulation of Gummy Candy. However, the problem with commercialized gelatin is the source of the gelatin from cows and pigs, This limits the commercialized gummy candy due to religious beliefs. The main objective of this study was to evaluate different type of gelling agent (commercialized bovine gelatin, commercialized fish gelatin, extracted tilapia gelatin and Arabic gum) with different gelling agent concentration (9, 12, 15%) at different temperature for hydration of gelatin (70, 80, 90⁰C) on the rheological properties of gummy candy solution and textural properties of gummy candy. Value of pH, ⁰Brix, viscosity and G’,G” were studied of the gummy candy solutions and the textural properties are studied on the gummy candy that were chilled in a silicone mold at 10⁰C for 24 h. The results indicated that the concentration and type of gelling agent used in gummy candy affected the viscosity, gelling and melting temperature of the solution, as well as the hardness, gumminess and adhesiveness of the gummy candy. The result of gelling and melting temperature was only significant in the hardness of gummy candy from 80⁰C to 90⁰C that decreases for all gummy candy made from all different type of gelling agents. The textural properties of gummy candy made from 12% tilapia had shown the most similar values to commercialized haribo gummy candy.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	20 Nov 2024 07:34
Last Modified:	20 Nov 2024 07:34
URI:	http://psaspb.upm.edu.my/id/eprint/2216

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