EVALUATION OF THE POSSIBILITY OF LOW-CALORIE GUMMY CANDY PRODUCTION USING INULIN AND STEVIOSIDE

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MOHAMMADI AKBAR ABADI E.; ABBASI S.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:69 Page(s): 319-329

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Title

EVALUATION OF THE POSSIBILITY OF LOW-CALORIE GUMMY CANDY PRODUCTION USING INULIN AND STEVIOSIDE

Author(s)

MOHAMMADI AKBAR ABADI E. | ABBASI S. | Issue Writer Certificate

Keywords

GUMMY CANDYQ1

INULINQ2

STEVIOSIDEQ1

EXTENSIBILITYQ1

SENSORY EVALUATIONQ1

Abstract

Gummy candies are popular foodstuffs among consumers that despairingly suffer from two primary concerns of low nutritional value and high sugar contents. This study mainly tried to shed light on the possibility of producing functional and diet GUMMY CANDY by exploiting gelatin, various INULINs (TEX and CLR), and STEVIOSIDE (biosweetner), especially targeting consumers with obesity and diabetes epidemics. Six different concentrations (1, 2, 3, 4, 5, and 6 percent) of TEX (in combination with 9, 8, 7, 6, 5, and 4 percent of gelatin, respectively) and five concentrations (1, 2, 3, 4, and 5 percent) of CLR (in combination with 9, 8, 7, 6, and 5 percent of gelatin, respectively) were employed. In final formulation, sugar was completely eliminated and a fixed content of STEVIOSIDE was supplanted. The empirical results lend credibility on the fact that gelatin cannot be supplanted by INULIN completely. Based on our preliminary experiments, 17 different GUMMY CANDY formulations were produced and their EXTENSIBILITY (using texture profile analyser), SENSORY EVALUATION, and moisture content were investigated. In terms of mechanical properties, results showed the amounts of peak load, work, and final load measures reduced conspicuously in the sample which was made up of INULIN and sucrose as well as the one with INULIN and STEVIOSIDE. Nevertheless, no significant difference was observed in deformation at peak load in comparison to conventional one. Furthermore, regarding SENSORY EVALUATION, the sample associated with 4g gelatin, 6g INULIN (TEX), and 35g sucrose as well as the sample with 6.4g gelatin, 10g INULIN (TEX), and 0.1 g STEVIOSIDE (when subject to oven for 12 hours) achieved the highest acceptance. Therefore, the results were optimistic harbingers of introducing a novel GUMMY CANDY that not only was health-friendly product but also enticed consumers’ pleasures.

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APA: Copy

MOHAMMADI AKBAR ABADI, E., & ABBASI, S.. (2017). EVALUATION OF THE POSSIBILITY OF LOW-CALORIE GUMMY CANDY PRODUCTION USING INULIN AND STEVIOSIDE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(69), 319-329. SID. https://sid.ir/paper/72224/en

Vancouver: Copy

MOHAMMADI AKBAR ABADI E., ABBASI S.. EVALUATION OF THE POSSIBILITY OF LOW-CALORIE GUMMY CANDY PRODUCTION USING INULIN AND STEVIOSIDE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(69):319-329. Available from: https://sid.ir/paper/72224/en

IEEE: Copy

E. MOHAMMADI AKBAR ABADI, and S. ABBASI, “EVALUATION OF THE POSSIBILITY OF LOW-CALORIE GUMMY CANDY PRODUCTION USING INULIN AND STEVIOSIDE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 69, pp. 319–329, 2017, [Online]. Available: https://sid.ir/paper/72224/en

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