Production and optimization of chewy multivitamin from fish gelatin

Mohamad Roslan, Nor Wahida (2020) Production and optimization of chewy multivitamin from fish gelatin. [Project Paper] (In Press)

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Abstract

Multivitamin gummy confectionery is a chewable-based gelatin that provides a nutritional value to consumer to promote good health and well-being without compromising taste, texture or convenience since, the texture and mouth-feel of gelatin-based candy is already familiar among the consumers. However, in the available pharmaceutical industry, multivitamin gummy candies are produced from gelatin sources derived from the skin and bones of pigs and cows that are not acceptable to the Halal and Kosher food markets. In addition, the incidence of bovine spongiform encephalopathy (BSE) caused anxiety to bovine gelatin. As a result, fish products have become a new source of gelatin for the production of multivitamin gummy candy to overcome safety concerns and religious reasons. The main objective of this study to formulate and characterize the properties of multivitamin gummy candies prepared by fish and bovine gelatin with different concentrations of gelatin (9, 12, 15%) at different hydrating temperature (70, 80, 90°C). The effect on their physico-chemical, rheological and textural properties with different concentration of gelatin at different hydrating temperature also been studied. The result indicated the properties of multivitamin gummy candy of bovine gelatin were significantly greater even though their moisture content was 20% lower than with fish gelatin. They also had higher hardness (4656.76g±386.52) and gumminess (2375.16±267.88) compared to hardness (4095.14g±315.58) and gumminess (2287.54±271.26) with fish gelatin while other properties, such as springiness (0.854±0.05; 0.807±0.03) and chewiness (1875.68±289.01; 1889.0±50.66) for each gummy candies were close to each other. As the concentration of gelatin increased, there is no significant different in *Brix as while the moisture content would decreased from 25.34 to 23.97%. The pH increased ranging of 3.93 to 4.47 so the viscosity in solutions also increased around 0.34 to 0.99 Pa.s due to the higher cross-linked between protein molecules and hydrogen bonds. The melting (38°C to 40.67°C) and gelling (30.67°C to 37.33°C) temperature increased when the concentration of gelatin increased from 9% to 12% (w/v). However, further increased of gelatin concentration would decreased the melting (40.67°C to 39.33°C) and gelling (37.33°C to 35.33°C). The increased concentration of gelatin also increased hardness and gumminess parameter but decreased in springiness (0.89±0.03 to 0.81±0.03) and cohesiveness (0.67±0.07 to 0.46±0.03). In addition, there is no major difference in "Brix, pH and moisture content at different hydration temperatures. The studies discovered the melting (38°C to 41.5°C) and gelling (30.67°C to 32.67°C) temperature, viscosity (0.25±0.05 to 0.34±0.19Pa.s) and hardness (2723.38g±296.24 to 2925.18g±204.32) parameter increased when hydration temperature increased from 70°C to 80°C. However, at 90°C, these properties was consistently reduced. Other textural parameter such springiness (0.90±0.03 to 0.89±0.02), cohesiveness (0.67±0.07 to 0.41±0.03), gumminess (1828.16±129.69 to 1143.73±60.89) and chewiness (1319.54±256.69 to 1025.57±73.25) also consistently decreased when hydration temperature increased from 70°C to 90°C. Based on the optimization of the production process of multivitamin gummy candies, the ratio of gelatin concentration^) and hydrating temperature(°C) were 9:79.9 and 9:72.5 respectively for each production of multivitamin gummy candies by fish and bovine gelatin to obtain the final product with desired textural properties. Since the present of multivitamin in formulation increased the value of candies, sensory analysis was conducted. Based on the sensory analyses conducted, it showed that commercial multivitamin gummy candies is preferable choice. However, both bovine and fish gelatin were also ideal choice for use in confectionery products because it has similar textural properties to commercial multivitamin gummy candies.

Item Type:	Project Paper
Subjects:	T Technology > TP Chemical technology
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	11 Nov 2025 07:35
Last Modified:	27 Nov 2025 09:23
URI:	http://psaspb.upm.edu.my/id/eprint/2592

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