Effect of Yoghurt and Glucose Syrup on Physical and Sensorial Properties of Low-Sugar Gummy Jelly
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Abstract
The objective of this research was to study the effect of yoghurt and glucose syrup on the physical and sensory properties of low-sugar gummy jelly. Two types of yoghurt were investigated: commercial yoghurt A and a mixture of commercial yoghurt A and commercial drinking yoghurt B (AB mix), in combination with three levels of glucose syrup. The results showed that the combined effect of the main factors significantly influenced the pH, cohesiveness, and color values (L*, a*, and b*) of the yoghurt gummy jelly (p<0.05). The use of the yoghurt AB mix in combination with increasing levels of glucose syrup resulted in decreases in pH, cohesiveness, and L* value (p<0.05), while the a* and b* values increased (p<0.05). When considering the individual effects of the main factors, the type of yoghurt affected hardness and gumminess, whereas the amount of glucose syrup affected hardness and springiness (p<0.05). The use of the yoghurt AB mix resulted in increases in both hardness and gumminess values (p<0.05). Increasing the concentration of glucose syrup led to increases in hardness and springiness (p<0.05). Sensory evaluation revealed that yoghurt gummy jelly prepared using the yoghurt AB mix and glucose syrup at 15% and 17.5% received the highest scores for flavor, taste, texture, and overall liking (p<0.05). This research is the first to report the use of at least 50% yogurt in the production of low-sugar gummy jelly.
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References
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