The dependence of sucrose, glucose syrup, furcellaran and citric acid concentrations on the properties and self-life stability of jelly
Special Symposium - Innovations in Food Technology (LMC Congress)
Innovations in Food Technology - Poster Session (LMC/Food - P1)
Keywords: jelly, shelf-life stability, textural properties, water activity
Jellies are one of the largest segments of sugar confectionery production. They are sweets made from sucrose, glucose syrup, water, gelling agent and citric acid. As the properties of jelly will vary significantly depending on its composition, the aim of the present work was to investigate the dependence of sucrose-glucose syrup intercourse (85:0 – 35:50), furcellaran (1-3.5%) and citric acid (0-1.5%) concentrations on the properties and shelf-life stability of jelly. Water activity measurement and texture analysis were carried out to characterize the changes occurring in storage up to 5 months.
Higher concentrations of citric acid tend to weaken the strength of the jellies. Increasing the furcellaran and glucose syrup concentrations increased the strength of the jellies. The textural properties of the jellies didn’t change during 5 months.
