Abstract
The aim of this investigation is to address the technological challenge of producing jelly desserts by replacing gelatin (overcome religious and ethical constraints) by non-starch polysaccharides (PS) of plant, bacterial or algal origin - individually (PS-1) or in binary mixtures (PS-1 – PS-2), to study the texture of desserts, responsible for gel network formation of dessert. Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. The polysaccharides assessed included alginate, pectin, konjac glucomannan, xanthan and guar gum, singly or in binary mixtures. The polysaccharides and their optimal concentrations were determined (konjac glucomannan 0.4%: xanthan gum 0.6%; locust bean gum 0.2%: xanthan gum 0.8%; iota-carrageenan 0.4%) as structuring agents for the production of desserts without gelatin. Organoleptic quality of trial products was evaluated by subjective assessment of taste, consistency, aroma and appearance. Analysis of texture indicators of desserts was carry out. Probable shelf-life was assessed by measurements of moisture content and water activity. Several organoleptically-acceptable and economically-viable new formulations were identified; one of these successfully reproduces the essential attributes of a well-established and widely-consumed traditional dessert.
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