Texture and Microstructure of Gelatin/Corn Starch-Based Gummy Confections
Tóm tắt
Texture of gummy gels prepared with gelatin and acid modified corn starch (AMCS) was quantified by instrumental techniques and the gel microstructure was examined by confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). Gelatin:AMCS gummy gels were divided in two groups: Group 1, containing different gelatin (0–10 wt%) and AMCS (0–10 wt%) concentrations, totalizing 10 wt% solids; and Group 2, which was prepared with a fixed gelatin concentration (8 wt%) and varied AMCS concentrations (0–5 wt%). All gummy gels were formulated with maltitol syrup and xylitol, shaped in cylindrical molds and submitted to instrumental texture profile analysis (TPA) tests and colorimetric analysis. Group 1 pure starch gels (10 % AMCS) presented the highest stringiness and adhesiveness. In samples of Group 2 the introduction of AMCS dramatically changed the structure of the gelatin gels. Thermodynamic incompatibility was evident even at the lowest AMCS concentration. Moreover, increasing AMCS concentrations lead to an increase in the number of hollow zones including starch granules inside them. In addition, introduction of AMCS in the samples of Group 2 caused an increase in hardness and opacity and a decrease in stringiness and adhesiveness. On the other hand, results from TPA tests showed that the addition of AMCS to gelatin gels in suitable proportions can be a feasible alternative in the formulation of gummy confections.
Tài liệu tham khảo
E. Chiellini, P. Cinelli, E.G. Fernandes, E.R.S. Kenawy, A. Lazzeri, Biomacromolecules 2, 806–811 (2001)
A.G. Ward, A. Courts, The Science and Technology of Gelatin (Academic, London, 1977)
J.D. Ferry, J.E. Eldridge, J. Phys, Colloid Chem. 53, 184–196 (1949)
P.J. Flory, E.S. Weaver, J. Am, Chem. Soc. 82, 4518–4525 (1960)
L. Guo, R.H. Colby, C.P. Lusignan, T.H. Whitesides, Macromolecules 36, 9999–10008 (2003)
M. Papageorgiou, S. Kasapis, R.K. Richardson, Food Hydrocoll. 8, 97–112 (1994)
S. Hsu, A.M. Jamieson, Polymer 34, 2602–2608 (1993)
M. Panouillé, V. Larreta-Garde, Food Hydrocoll. 23, 1074–1080 (2009)
L.L. DeMars, G.R. Ziegler, Food Hydrocoll. 15, 643–653 (2001)
H. Firoozmand, B.S. Murray, E. Dickinson, Food Hydrocoll. 23, 1081–1088 (2009)
H. Firoozmand, B.S. Murray, E. Dickinson, Langmuir 23, 4646–4650 (2007)
R.H. Tromp, F.V. Velde, J.V. Riel, M. Paques, Food Res. Int. 34, 931–938 (2001)
J.L. Doublier, C. Garnier, D. Renard, C. Sanchez, Curr. Opin. Colloid Interface Sci. 5, 202–214 (2000)
V. Veiga, D.H. Ryan, E. Sourty, F. Llanes, R.H. Marchessault, Carbohydr. Polym. 42, 353–357 (2000)
A. Abd Karim, M.H. Norziah, C.C. Seow, Food Chem. 71, 9–36 (2000)
R. Lees, Faults, Causes and Remedies: In Sweet and Chocolate Manufacture (Specialized Publications, England, 1980)
H.D. Belitz, W. Grosch, Food Chemistry (Springer Verlag, New York, 1999)
E.B. Jackson, Sugar Confectionery Manufacture (Van Nostrand Reinhold, New York, 1990)
A.M. Hermansson, K. Svegmark, Trends Food Sci. Technol. 7, 343–353 (1996)
P. Burey, B.R. Bhandari, R.P.G. Rutgers, P.J. Halley, P.J. Torley, Int. J. Food Prop. 12, 176–210 (2009)
J.F. Steffe, Rheological Methods in Food Process Engineering (Freeman, East Lansing, 1996)
F. van de Velde, J. van Riel, R.H. Tromp, J. Sci, Food Agric. 82, 1528–1536 (2002)
V.B. Tolstoguzov, Food Hydrocoll. 9, 317–332 (1995)
Grinberg VYa, V.B. Tolstoguzov, Food Hydrocoll 11, 145–158 (1997)
S.E. Harding, S.E. Hill, J.R. Mitchell, Biopolymer Mixtures (University Press, Nottingham, 1995)
C.G. de Kruif, R. Tuinier, Food Hydrocoll. 15, 555–563 (2001)
S.L. Turgeon, M. Beaulieu, C. Schmitt, C. Sanchez, Curr. Opin. Colloid Interface Sci. 8, 401–414 (2003)
G. Philips, P. Williams, D. Wedlock, Gums and Stabilisers in the Food Industry (IRL Press, Oxford, 1992)
S. Kasapis, J. Mitchell, R. Abeysekera, W. MacNaughtan, Trends Food Sci. Technol. 15, 293–304 (2004)