Effects of gelling agents and sugar substitutes on the quality characteristics of carrot jelly
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In this study, the quality characteristics of carrot jellies prepared using different gelling agents (gelatin and carrageenan) and sugar substitutes (sucrose, sorbitol, and xylitol) were evaluated. The effects of gelling agents and sugar substitutes on the pH, °Brix, color, syneresis, melting-down rate, textural properties, and sensory acceptance of the jellies were determined. Textural analysis indicated that gelatin-based jellies containing sugar substitutes sorbitol and xylitol showed higher hardness than that of gelatin-based jelly containing sucrose. Among all samples, jellies containing 1.5% (w/v) carrageenan showed higher hardness, cohesiveness, and chewiness than those of other jellies, regardless of the sugar substitute. The pH and °Brix of carrageenan-based jellies were lower than those of gelatin-based jellies. The instrumental color values of jellies containing gelatin decreased with an increase in gelatin concentration. Gelatin-based jellies (3 and 5 %) containing sucrose and gelatin-based jelly (5%) containing xylitol showed lower syneresis than that in other jellies. Jelly containing 5% gelatin content had a lower melting-down rate compared with that containing 3% gelatin content. Moreover, carrageenan-based jellies showed a lower melting-down rate than that of gelatin-based jellies Carrot jellies containing 3% gelatin and xylitol showed a high score for sensory acceptance. Based on the results, the utilization of 3% gelatin and xylitol as a sugar substitute is suitable for producing carrot jellies showing high sensory preference and stability.
Abstract
In this study, the quality characteristics of carrot jellies prepared using different gelling agents (gelatin and carrageenan) and sugar substitutes (sucrose, sorbitol, and xylitol) were evaluated. The effects of gelling agents and sugar substitutes on the pH, °Brix, color, syneresis, melting-down rate, textural properties, and sensory acceptance of the jellies were determined. Textural analysis indicated that gelatin-based jellies containing sugar substitutes sorbitol and xylitol showed higher hardness than that of gelatin-based jelly containing sucrose. Among all samples, jellies containing 1.5% (w/v) carrageenan showed higher hardness, cohesiveness, and chewiness than those of other jellies, regardless of the sugar substitute. The pH and °Brix of carrageenan-based jellies were lower than those of gelatin-based jellies. The instrumental color values of jellies containing gelatin decreased with an increase in gelatin concentration. Gelatin-based jellies (3 and 5 %) containing sucrose and gelatin-based jelly (5%) containing xylitol showed lower syneresis than that in other jellies. Jelly containing 5% gelatin content had a lower melting-down rate compared with that containing 3% gelatin content. Moreover, carrageenan-based jellies showed a lower melting-down rate than that of gelatin-based jellies Carrot jellies containing 3% gelatin and xylitol showed a high score for sensory acceptance. Based on the results, the utilization of 3% gelatin and xylitol as a sugar substitute is suitable for producing carrot jellies showing high sensory preference and stability.
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