Determining the minimum drying time of gummy confections based on their mechanical properties

Abstract

The objective was to determine the minimum drying time required for gummy confections to achieve adequate strength for subsequent handling. Four different fruit confections, containing starch and gelatin as gelling agents, were formed in starch powder molds and dried at 21°C and 35% RH for up to 24 h. Changes in jelly texture were monitored by using Textural Profile Analysis (TPA). Physical parameters related to rheological properties, such as moisture, soluble solids, water activity and pH were also measured. Hardness, gumminess and chewiness increased (P ≤ 0.05) from 12 to 16 h and then stabilized, while cohesiveness and springiness were not affected (P > 0.05) by drying time. The texture stabilized before the moisture content became constant. Modest correlation between data concerning texture, dehydration or pH was found. Texture changes were accurately predicted (R2 = 0.96) using polynomial regression equations. TPA was seen to be a useful tool for adjusting the drying time of gummy confections.