Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Texture and Microstructure of Gelatin/Corn Starch-Based Gummy Confections

Full text
Author(s):
Marfil, Paulo H. M. [1, 2] ; Anhe, Ana C. B. M. [3] ; Telis, Vania R. N. [1]
Total Authors: 3
Affiliation:
[1] Sao Paulo State Univ UNESP, Dept Food Engn & Technol, BR-15054000 Sao Paulo - Brazil
[2] Univ Fed Triangulo Mineiro, Dept Food Engn, BR-38064200 Uberaba, MG - Brazil
[3] Rene Rachou Res Inst CPqRR FIOCRUZ, Lab Med Entomol, BR-30190002 Belo Horizonte, MG - Brazil
Total Affiliations: 3
Document type: Journal article
Source: FOOD BIOPHYSICS; v. 7, n. 3, p. 236-243, SEP 2012.
Web of Science Citations: 28
Abstract

Texture of gummy gels prepared with gelatin and acid modified corn starch (AMCS) was quantified by instrumental techniques and the gel microstructure was examined by confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). Gelatin:AMCS gummy gels were divided in two groups: Group 1, containing different gelatin (0-10 wt%) and AMCS (0-10 wt%) concentrations, totalizing 10 wt% solids; and Group 2, which was prepared with a fixed gelatin concentration (8 wt%) and varied AMCS concentrations (0-5 wt%). All gummy gels were formulated with maltitol syrup and xylitol, shaped in cylindrical molds and submitted to instrumental texture profile analysis (TPA) tests and colorimetric analysis. Group 1 pure starch gels (10 % AMCS) presented the highest stringiness and adhesiveness. In samples of Group 2 the introduction of AMCS dramatically changed the structure of the gelatin gels. Thermodynamic incompatibility was evident even at the lowest AMCS concentration. Moreover, increasing AMCS concentrations lead to an increase in the number of hollow zones including starch granules inside them. In addition, introduction of AMCS in the samples of Group 2 caused an increase in hardness and opacity and a decrease in stringiness and adhesiveness. On the other hand, results from TPA tests showed that the addition of AMCS to gelatin gels in suitable proportions can be a feasible alternative in the formulation of gummy confections. (AU)