Document Type : Research Paper

Authors

• Zahra Erjaee ¹
• Mohammadreza Ghaznavi ²

¹ Assistant Professor, Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa, Iran

² Graduate Student, Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa,Iran

Abstract

Gummy candy is a type of jelly candy which is widely used in the food and pharmaceutical industries. The purpose of this research was to evaluate the possibility of using native Tragacanth gum as a suitable replacement for imported pectin in gummy formulations, in order to localize and reduce dependence on imports. For this purpose, gummy candy with natural formulations including date juice, orange puree, citric acid and gelatin were prepared. Beetroot color was used as an antioxidant and to create the desire color in gummy candy. Six different Gummy candies were prepared using 0.5, 1, 2 % pectin and 0.5, 1, 2 % Tragacanth gum. The samples were compared in terms of texture (hardness, elasticity, cohesiveness, gumminess, chewability), moisture, color (L*a*b*) and sensory factors. The results showed that with the increase of Tragacanth gum, the retention of moisture in gummy samples increased, and as a result, a strong network of gel was formed, which increased hardness, high chewability and gumminess. With the increase of moisture in pectin samples, the texture is soft and less gumminess and as a result the chewability decreases. Also, the brightness index L* in gummy candy containing a higher percentage of Tragacanth gum decrease significantly (P<0.05). At the same time redness (a*) and yellowness (b*) index increased in these samples. In sensory evaluations the sample containing 2% tragacanth was less acceptable in terms of color and taste. In general, tragacanth gum in amounts of 0.5% can be a good substitute for pectin in gummy formulations.

Keywords

• Gummy candy
• Tragacanth gum
• Pectin
• Date syrup

Main Subjects

• فرمولاسیون