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Investigation of sensory and instrumental methods to predict shelf-life of jelly gums
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Date
2017
Author
Tireki, Suzan
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The main aim of this study was to correlate sensorial changes with instrumental techniques to predict shelf life during storage of jelly gums. Effects of glucose syrup:sucrose ratio, starch and gelatine content on quality and sensorial properties of jellies were investigated. Glucose syrup: sucrose ratio, starch and gelatine contents affected hardness significantly. Moisture content, water activity, total soluble solids, pH, springiness and gumminess was influenced by only glucose syrup:sucrose ratio. Moisture content changes after a week at 30°C were similar to those after 8 weeks at 15-22°C. At 30°C, the rate of change in water activity was more than double as compared to 10°C and 20°C. Formulations with glucose syrup:sucrose ratio of 1.5 were more stable in terms of pH and colour. Glass transition temperatures increased after storage. Formulation with glucose syrup:sucrose ratio of 1.5, no starch and 6% gelatine was the most stable formulation in terms of hardness and gumminess. Moisture diffusion coefficients were determined to be between 5.93×10-10m2/s and 5.46×10-10m2/s. In sensory analysis, starch content was more effective on appearance and gelatine was more effective on texture of jellies. Storage of about 8 weeks at 30°C was equivalent to storage of 52 weeks at 15-22°C when sensory taste liking was correlated with sugar profile. Therefore, 30°C could be selected for accelerated shelf life testing. Jellies with no starch, 6% gelatine and glucose syrup:sucrose ratio of 1.5 had the most stable formulation in terms of critical parameters with high sensory scores and shelf life was determined as 52 weeks.
Subject Keywords
Gums.
,
Candy.
,
Food
,
Food
,
Food
URI
http://etd.lib.metu.edu.tr/upload/12621272/index.pdf
https://hdl.handle.net/11511/26538
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Graduate School of Natural and Applied Sciences, Thesis
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S. Tireki, “Investigation of sensory and instrumental methods to predict shelf-life of jelly gums,” Ph.D. - Doctoral Program, Middle East Technical University, 2017.