Abstract
ABSTRACTThis contribution looks at the possibility of replacing acid-thinned corn starch by chicory inulin as gelling coagents in gummy jellies made with gelatin. A creamy gel could be formed after stirring (70°C/10 min) an inulin water solution (240 g kg−1) without previous cooking. Starch replacement by inulin (90 g kg−1 raw mass) in jellies provided a slightly softer, springier and stickier texture, enhanced strawberry, sweet and sour flavors, and hardly affected the red color. Inulin/Oligosaccharides remained without be degraded to free sugars in jellies after processing (mixing at 80°C and pH 3.2 for 5 min and further drying at 30% relative humidity and 25°C for 24 h). Therefore, chicory inulin acted as stable and neutral flavoring ingredient and can be used as gelling coagent to develop gummy jellies enriched in dietary fiber with potential prebiotic activity.
Highlights
In recent years, the enrichment of candies with dietary fiber has come to be seen as a suitable strategy to increase their nutritional quality, including gummy jellies (Koh, Jiang, Kasapis, & Foo, 2011)
Chicory inulin acted as stable and neutral flavoring ingredient and can be used as gelling coagent to develop gummy jellies enriched in dietary fiber with potential prebiotic activity
This may be explained by the different sorption properties of gelatinized starch and inulin
Summary
The enrichment of candies with dietary fiber has come to be seen as a suitable strategy to increase their nutritional quality, including gummy jellies (Koh, Jiang, Kasapis, & Foo, 2011). The use of gels based on gelatin and modified starch is extensive in the industry and provides products characterized by a firm structure, while being soft and chewy (Burey, Bhandari, Rutgers, Halley, & Torley, 2009). Both gelling agents act synergistically: gelatin provides springy and transparent gels, while starch increases the hardness and opacity of gelatin candies without affecting their fracturability or springiness (Marfil, Anhê, & Telis, 2012). Inulin is a nondigestible polysaccharide belonging to the fructan group It is formed of fructose chains (linked by β-(2-1)D-fructosyl-fructose bonds) (Ritsema & Smeekens, 2003) and is obtained industrially from chicory root (Cichorium intybus). A gel-like structure with a white creamy appearance and a spreadable texture is formed when inulin is thoroughly mixed with water or other aqueous liquids (André et al, 1996; Franck, 2002)
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