Effect of Different Sweeteners on the Quality of Torch Ginger (Etlingeraelatior (Jack) R.M. Smith) Gummy Jelly

Kamontip Kanpairo

Abstract


Gummy jelly is a high sugary snack, which negatively influences the health of some consumers. Recently, many consumers prefer low energy product and avoid taking high caloric food containing sucrose. This research was aimed to compare the usage of different sweeteners including sorbitol, xylitol, and sucralose in gummy jelly. The sucrose was replaced by these sweeteners at the percentage of 0, 25 and 50 (w/w). The result was shown that the different types and amount of substitutes was affected the physical and chemical properties and sensory acceptance. The addition of sucrose substitutes tended to increase the moisture and reduced the viscosity of the product. There was no significant difference (p > 0.05) in overall liking between replacement of 50 percent of the sucrose with sucralose and the control.  The gummy jelly substituted by sucralose has total solid 80.84˚brix, aw 0.83, and the percentage of moisture content, ash, lipid and total sugar were 19.16, 1.59, 0.02 and 65.71, respectively. The total calorie was 2,703.33 cal/ g. It was found that the gummy jelly kept in aluminum foil laminate (OPP/ALU/LLDPE) was extended the shelf life for up to 4 weeks at 30oC without detecting any microorganisms during first two weeks. However, after storing for more two weeks, the results found that the growth of total microorganism was still less than 104 CFU/g.


Keywords: gummy jelly, sweetener, torch ginger, acceptability, product quality


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