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The effect of malt, pectin, and gelatin concentrations on elasticity, color and sensory evaluation of soursop (Annona muricata L.) jelly candy
Author(s) -
Tran Thi Yen Nhi,
Ngoc Duc Vu,
N. N. Quyen,
Phạm Văn Thinh,
Nguyen Thi Mong Tho,
Trần Thanh Trúc
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/991/1/012013
Subject(s) - annona muricata , pectin , food science , gelatin , chemistry , ingredient , antioxidant , browning , shelf life , botany , biology , biochemistry
The confectionery industry produces a wide variety of sugary products for children. The juice of soursop ( Annona muricata L.) was selected as a flavorant to produce jelly candies with high nutritional value. Addition of food additives such as gelatin, pectin and malt is essential in jelly candy production. Therefore, the present study investigated the effect of adding different concentrations of pectin (0.2-0.8%), malt (12-18%) and gelatin (12-18%) to the elasticity and color change of the resulted soursop jelly candy. Results have shown that a combination of 14% gelatin, 0.4% pectin and 12% malt produced the candies with highest elasticity. Increasing malt concentration further was found to reduce the candy elasticity. The jelly candies also showed oxidative browning after four days of preservation. The sensory acceptance value is feasible and is higher than the commercial circulation point. The present study was the first to produce jelly candy from soursop juice, introducing a high-value confectionery product that could be a promising candidate for industrial-scaled production. Further studies on antioxidant activity, as well as safety and nutritional value of the product are also required.

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