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Influences of red pitaya fruit puree and gelling agents on the physico‐mechanical properties and quality changes of gummy confections
Author(s) -
Hani Norziah M.,
Romli Siti Rashima,
Ahmad Mehraj
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12638
Subject(s) - pectin , food science , gelatin , texture (cosmology) , chemistry , water activity , water content , biochemistry , geotechnical engineering , artificial intelligence , computer science , engineering , image (mathematics)
Summary Gelatin ( GGC ) and high‐methoxyl pectin ( PGC )‐based gummy confections incorporated with 20–25% (w/w) red pitaya fruit puree ( RPFP ; Hylocereus polyrhizus ) were prepared at various ratios of gelling agent to water (gelatin:water ≈ 1:1, 1:1.5, 1:2; pectin:water ≈ 1:5, 1:7.5, 1:10). GGC and PGC showed higher antioxidant activity with increasing RPFP content. Hardness, gumminess and Young's moduli decreased significantly in GGC and PGC with increasing water content and RPFP , implying a marked decrease in rigidity and formation of flexible polymer gel networks. Descriptive sensory analysis deduced that RPFP could be used in making gummy candies with no adverse effect on the texture and overall acceptance. It was concluded that the incorporation of RPFP gave desirable texture, enhanced antioxidant activity and provided a natural vibrant red colour to the gummy confections.