The properties of jelly ...

The properties of jelly candy made of acid-thinned starch
supplemented with konjac glucomannan or psyllium husk powder
Abstract: In this study, acid-thinned starch was blended with konjacglucomannan or psyllium husk powder
at a concentration of 3% w/w (starch basis). The blends were characterized by pasting analysis and rheological
properties evaluation. Jelly candy was made from the blendsand textural characteristics were studied. Pasting
analysis showed that both gums were found to significantly increase some of the pasting parameters, such as
peak viscosity, trough, breakdown,final viscosity and setback values. From the frequency sweep, it was found
that addition of konjac glucomanan or psyllium husk powder increased the storage modulus (G’) and loss
modulus (G’’) values,with psyllium added sample showing more prominent effect than konjac added ones,
when compared to the control samples. All samples were found to demonstrate thixotropic flow behaviour. Jelly
candytexture profile analysis revealed that konjac glucomannan or psyllium husk powder addition, although
decreasing chewability, but rendered the jelly candy less sticky.
Keywords: starch, psyllium husk,konjac glucomannan, jelly candy
Introduction
Chewy candies are made with different gelling
agents and sweeteners that offer characteristic textures
and eating properties. The most common chewycandies besides chewing gums are jellies, caramels,
nougats and taffies. The vast variety available was
invented and developed by confectioners through
trial and error without proper investigation.That is
why; candy making is commonly recognized as an art
rather than as a science, henceforth it is not surprising
that literature on candy is relatively scarce.
Jelly candy prepared withacid-thinned starch
has a tender yet firm texture. Acid-thinned starch
was commonly used due to its high gel strength
and capability in inducing rapid set upon cooling
(Thomas and Atwell, 1999)....