Sucrose addition to the gummy confections helps to reduce haziness, to enhance thermal stability and to promote gel structure (Holm et al. It is mainly used as sweetener in combination with glucose syrups. Sucrose contributes to the texture and sensory properties of gummy confections. Delgado and Banon ( 2015) investigated the mechanical properties of gummies containing 8.02% acid thinned corn starch and 3.39% gelatine. ( 2012) studied texture and microstructure of gummies prepared with gelatine and acid modified corn starch at changing levels between 0 and 10%. Siegwein ( 2010) used acid thinned wheat starch up to 11% in starch confectionery.
Retrogradation of starch was known to be inhibited by the presence of sugar (Kohyama and Nishinari 1991), low water content and presence of other gelling agents (Sworn 2011). The structure of gel starts to retrograde during storage at room temperature (Ratnayake and Jackson 2008). In starch gels, the system does not remain static after gelation. Thin boiling type of starches are generally used in gummies (Belitz and Grosch 1999). Excluding moulding purpose, the role of starch in gummies is to give base to the gel and to contribute to the textural properties. 2014) in the production of gummy confections. 2012), pectin (DeMars and Ziegler 2001) and xanthan gum (Kim et al. In most of the studies, gelatine was combined with other gelling agents such as starch (Delgado and Banon 2015 Marfil et al. Gelatine is used for proper chewiness, texture and gelling in confectionery formulations. Sugar confectionery products have a wide texture range from soft to hard depending on the gelling agent type and the grade of glucose syrup used in the formulation (Hull 2010). Gummy formulations are typically composed of sucrose, glucose syrup, gelling agents, acids, flavourings, colouring agents and other ingredients. Gummy confections are sugar confectionery products, which have the industrial production steps of mixing, cooking, cooling, moulding, conditioning, demoulding, coating and packaging (Jackson 1990). Sensorial changes of gummy confections were found to be correlated with instrumental results of texture and colour. This formulation was found to be the most stable formulation in terms of hardness and gumminess, meaning that it would need a stable mastication during storage. Formulation with glucose syrup:sucrose ratio of 1.5, no starch and 6% gelatine had the highest sensory scores. It was seen that rate of colour change increased with storage time and temperature. Storage temperature had no significant effect on cohesiveness. The highest increase in hardness was observed for formulation with 1.1 glucose syrup:sucrose ratio, no starch and 6% gelatine. It was also aimed to correlate sensorial changes with physical properties measured by instrumental techniques during storage at 10 ☌, 20 ☌ and 30 ☌. The aim of this study is to investigate the effects of glucose syrup:sucrose ratio (1.1 and 1.5), starch (0% and 1.5%) and gelatine concentration (3% and 6%) on texture profile, colour and sensory properties of gummy confections during storage. They have various commercial types in terms of formulation, texture, taste and colour, however, there is inadequate investigation on storage behavior of these products. Gummy confections are popular products formulated with sucrose, glucose syrups, gelling agents, acids, flavourings and colouring agents.
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