Product Development of Reduced Sugar Lychee Gummy Jelly with Calcium Supplement
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Abstract
This research aimed to develop reduced sugar Lychee gummy jelly with calcium supplement. The effect of maltitol as sugar substitute on the quality of the product was studied. The result showed that maltitol content affected the color L, a, b of the products (p£0.05). However, it was not significantly different (p>0.05) in sensory quality. Final product was composed of 36.25% maltitol, 23.61% glucose syrup, 17.08% Lychee juice, 9.44% water, 8.61% gelatin, 2.78% calcium lactate, 1.24% citric acid, 0.96% pectin, and 0.03% potassium sorbate. The food colorant and artificial Lychee flavor were applied to improve the product appearance. According to the consumer test, 83.72% of the consumers accepted the product. The mean hedonic scores (7-point hedonic scale) of color, flavor, chewiness, springiness, sweet, sour and overall liking were 6.2±0.9 5.8±1.0 5.6±1.2 5.6±1.3 5.8±1.2 5.9±1.0 and 5.9±0.9, respectively. Reduced sugar Lychee gummy jelly with calcium supplement contained 20.08% moisture content, 10.14% protein, 0.01% lipid, 1.10% ash, 1.44% fiber, and 68.67% carbohydrate. The total sugar was 18.63 g/100g, which reduced from reference formula 39.08 g/100g. Calcium content was 527 mg/100g, which increased to 520.4 mg/100g from reference formula. Therefore, it could be claimed “reduced sugar” and “calcium supplement”. Microbial analysis of the product indicated that Total Plate Count and Yeast and Mold were less than 10 CFU/g. Staphylococcus aureus (in 1 g) was not detected and Escherichia coli was < 3 MPN/g.
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