The The Study of Gelling Agent and Sweeteners in Jelly Gummy from Toddy Palm Sugar
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Abstract
The objectives of this research were to study types and quantities of gelling agents, type and quantity of sugar substitute sweeteners and their nutritional value in gummy jelly products made from toddy palm sugar. The gelatin content was studied at 5, 10 and 15% and sodium alginate was studied at 1 and 2% of total amount of ingredients. The results showed that the hardness and the chewing increased with the increase of gelatin content while the amount of gelling agent had no effect on springiness. The 9-point hedonic scale sensory acceptance test showed that the participants accepted a gummy jelly containing 10% gelatin and 1% sodium alginate. Study on the substitution of sweeteners, erythritol and maltitol, by substituting sucrose and sweetener were at a ratio of 100:0, 50:50 and 0: 100, respectively. The 9-point hedonic scale sensory acceptance test showed that the participants accepted gummy jellies using a 100:0 maltitol to sucrose ratio which could substitute maltitol for sucrose for 100%. The use of maltitol instead of sucrose in jelly gummy products increased the moisture content while the amount of ash, total carbohydrates and energy were reduced but there was no change in the protein content.
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