Effect of Different Sweeteners on the Quality of Torch Ginger (Etlingeraelatior (Jack) R.M. Smith) Gummy Jelly
Abstract
Gummy jelly is a high sugary snack, which negatively influences the health of some consumers. Recently, many consumers prefer low energy product and avoid taking high caloric food containing sucrose. This research was aimed to compare the usage of different sweeteners including sorbitol, xylitol, and sucralose in gummy jelly. The sucrose was replaced by these sweeteners at the percentage of 0, 25 and 50 (w/w). The result was shown that the different types and amount of substitutes was affected the physical and chemical properties and sensory acceptance. The addition of sucrose substitutes tended to increase the moisture and reduced the viscosity of the product. There was no significant difference (p > 0.05) in overall liking between replacement of 50 percent of the sucrose with sucralose and the control. The gummy jelly substituted by sucralose has total solid 80.84˚brix, aw 0.83, and the percentage of moisture content, ash, lipid and total sugar were 19.16, 1.59, 0.02 and 65.71, respectively. The total calorie was 2,703.33 cal/ g. It was found that the gummy jelly kept in aluminum foil laminate (OPP/ALU/LLDPE) was extended the shelf life for up to 4 weeks at 30oC without detecting any microorganisms during first two weeks. However, after storing for more two weeks, the results found that the growth of total microorganism was still less than 104 CFU/g. Keywords: gummy jelly, sweetener, torch ginger, acceptability, product qualityReferences
Akesuwan, A. (2009). Quality of Reduced-Fat Chiffon Cakes Prepared with Erythritol- Sucralose as Replacement
for Sugar. Pakistan Journal of Nutrition, 8(9), 1383-1386.
AOAC. (2000). Official Methods of Analysis.17th ed. Association of official analytical chemists. Gaithersburg: Md.
Aurora, A. S. 2005. Sugars and Sweeteners in Foods. Food Safety and Technology FST. ,16, 1-7.
BAM. (2001). Bacteriological Analytical Manual. 8th ed. Association of official Analytical Chemists
Gaithersburg: Md.
Deepanya, W. (2008). Development of Gummy Jelly Tamarind Product. Phetchabun: Phetchabun Rajabhat University. (in Thai)
Evageliou, V., Mazioti, M., Mandala, I. & Komaitis, M. (2010). Compression of gellan gels. Part II: Effect of sugars. Food Hydrocolloids, 24(4), 392- 397.
Huayhongtong, M. (2011). Effect of Gelatin Sugar and Glucose Syrup content on Qualities of Cashew Apple Gummy Jelly. Master’s Thesis. Department of Science in Food Catering Technology. King Mokut,s Institute of Technology Ladkrabang. (in Thai)
Jackson,B. (2000). Fundamentals of sugar confectionary. The Manufacturing Confectioner, 80, 35 – 41.
Kanpairo, K., & Srisuk, S (2016). Development of Low Calories in Torch ginger (Etlingeraelatior (Jack) R.M. Smith) Gummy jelly with Sucralose.In Proceedings of the 14th Naresuan Research Conference. (pp. 309-315). (in Thai)
Khamwachiraphitak, M., Rodlek, P., Kitjao, M., Singthong, S., Punnataku, K., Autchaliyapota, B., maruekarajtinplaeng, S. & Brurawat, B. (2016). Influence of Fructose Syrup and Sucralose on Some Characteristic of Mixed Fruits Jams. VRU Research & Development Journal Science & Technology, 11(2), 15-23. (in Thai)
Kongbangkerd, T. (2003). Food Microbiology. Phitsanulok: Naresuan University. (in Thai)
Kontongeen, M., Punglikit, W., Suriyaphan, O., & Hongvaleerat, C. (2012). Extending Shelf-life of Luk-chup by Hurdle Technology. Agricultural Science. Journal, 43(2), 189-192. (in Thai).
Laos, K. A., Kirs, E.B., Kikkas, A., C & Paalme, T.D. (2007). Crystallization of the super saturated sucrose solutions in the presence of fructose, glucose and corn syrup. In European Congress of Chemical Engineering. (pp. 16-20)
Lin, S.D., Hwang, C.F. & Yeh, C.H. (2003). Physical and sensory characteristics of chiffon cake prepared with erythritol as replacement for sucrose, Journal of Food Science, 68(6), 2107-2110.
Liu, F., Cao, X., Wang, H. & Liao, X. (2010). Changes of tomato powder qualities during storange. Powder Technology, 204(1), 159-166.
Marinovich, M., Galli, L. C., Bosetti, C., Galli, s. & vecchia, L. C. (2013). Aspartame, low-calorie sweeteners and disease: Regulatory safety and epidemiological. Food & Chemical Toxicology, 60, 109-115
Nadeem, H.S., Torun, M. & Ozdemir, F. (2011). Spray drying of the mountain tea (Sideritis stricta) water extract by using different hydrocolloid carriers. LWT - Food science and technology. 44(7), 1626-1635.
Rattanapanon, N. (2008). Food Chemistry. Bangkok: Odean Store. (in Thai)
Rodeo, B. A., Rodeo, S. A. & Azoobel, R. (2009). Toxicity of sucralose in humenn. International journal of Mophology, 27(1), 239 -244.
Rozzi, N. L., (2007). Sweet Facts about Maltitol. Retrieved July 28, 2016, from http://nfscfaculty.tamu.edu/talcott/courses/FSTC605/Food%20Product%20Design/Maltitol.pdf.
Sakloetsakun, D., Chanpho, K. & Daodee, S. (2015). Effects of gelling and sweetening agents on characteristics of Maprang crude extract’s (Bouea macrophylla Griff) jelly product. Isan Journal of Pharmaceutical Science. 11(1), 290-295. (in Thai)
Sanon, W. (2009). Development of Reduced Calorie Thai Styled Egg Custard and Fatty acid Proportion Improvement with Sucralose and Cereal Cream. Master’s Thesis. Department of Home Economics. Kasetsart University. (in Thai)
Soontornnon, P. (2008). Antioxidants in Etlingera elatior (Jack) R.M. Smith. Master’s Thesis. Department of Biochemistry. Prince of Songkla University. (in Thai)
Srisangwan, N. (2012). Nutritional Improvement of A-Lua and Foi-Thong Desserts by Using Nonsugar Sweetener. Master’s Thesis. Department of Food Technology . Silpakorn University. (in Thai)
Suwanna, M (2000). Chocolate & confectionery Technology. Bangkok: Chulalongkorn University.
Tanthipiriya, J 2006. (2006). Partial Substitution of Sugars by Sweeteners "Sucralose" in Pomelo Jam Product. Nakhonpathom: Nakhonpathom Rajabhat University. (in Thai)
Woo, A. (1998). Use of organic acids in confectionery. The Manufacturing Confectioner, 78 (8), 63-70.
for Sugar. Pakistan Journal of Nutrition, 8(9), 1383-1386.
AOAC. (2000). Official Methods of Analysis.17th ed. Association of official analytical chemists. Gaithersburg: Md.
Aurora, A. S. 2005. Sugars and Sweeteners in Foods. Food Safety and Technology FST. ,16, 1-7.
BAM. (2001). Bacteriological Analytical Manual. 8th ed. Association of official Analytical Chemists
Gaithersburg: Md.
Deepanya, W. (2008). Development of Gummy Jelly Tamarind Product. Phetchabun: Phetchabun Rajabhat University. (in Thai)
Evageliou, V., Mazioti, M., Mandala, I. & Komaitis, M. (2010). Compression of gellan gels. Part II: Effect of sugars. Food Hydrocolloids, 24(4), 392- 397.
Huayhongtong, M. (2011). Effect of Gelatin Sugar and Glucose Syrup content on Qualities of Cashew Apple Gummy Jelly. Master’s Thesis. Department of Science in Food Catering Technology. King Mokut,s Institute of Technology Ladkrabang. (in Thai)
Jackson,B. (2000). Fundamentals of sugar confectionary. The Manufacturing Confectioner, 80, 35 – 41.
Kanpairo, K., & Srisuk, S (2016). Development of Low Calories in Torch ginger (Etlingeraelatior (Jack) R.M. Smith) Gummy jelly with Sucralose.In Proceedings of the 14th Naresuan Research Conference. (pp. 309-315). (in Thai)
Khamwachiraphitak, M., Rodlek, P., Kitjao, M., Singthong, S., Punnataku, K., Autchaliyapota, B., maruekarajtinplaeng, S. & Brurawat, B. (2016). Influence of Fructose Syrup and Sucralose on Some Characteristic of Mixed Fruits Jams. VRU Research & Development Journal Science & Technology, 11(2), 15-23. (in Thai)
Kongbangkerd, T. (2003). Food Microbiology. Phitsanulok: Naresuan University. (in Thai)
Kontongeen, M., Punglikit, W., Suriyaphan, O., & Hongvaleerat, C. (2012). Extending Shelf-life of Luk-chup by Hurdle Technology. Agricultural Science. Journal, 43(2), 189-192. (in Thai).
Laos, K. A., Kirs, E.B., Kikkas, A., C & Paalme, T.D. (2007). Crystallization of the super saturated sucrose solutions in the presence of fructose, glucose and corn syrup. In European Congress of Chemical Engineering. (pp. 16-20)
Lin, S.D., Hwang, C.F. & Yeh, C.H. (2003). Physical and sensory characteristics of chiffon cake prepared with erythritol as replacement for sucrose, Journal of Food Science, 68(6), 2107-2110.
Liu, F., Cao, X., Wang, H. & Liao, X. (2010). Changes of tomato powder qualities during storange. Powder Technology, 204(1), 159-166.
Marinovich, M., Galli, L. C., Bosetti, C., Galli, s. & vecchia, L. C. (2013). Aspartame, low-calorie sweeteners and disease: Regulatory safety and epidemiological. Food & Chemical Toxicology, 60, 109-115
Nadeem, H.S., Torun, M. & Ozdemir, F. (2011). Spray drying of the mountain tea (Sideritis stricta) water extract by using different hydrocolloid carriers. LWT - Food science and technology. 44(7), 1626-1635.
Rattanapanon, N. (2008). Food Chemistry. Bangkok: Odean Store. (in Thai)
Rodeo, B. A., Rodeo, S. A. & Azoobel, R. (2009). Toxicity of sucralose in humenn. International journal of Mophology, 27(1), 239 -244.
Rozzi, N. L., (2007). Sweet Facts about Maltitol. Retrieved July 28, 2016, from http://nfscfaculty.tamu.edu/talcott/courses/FSTC605/Food%20Product%20Design/Maltitol.pdf.
Sakloetsakun, D., Chanpho, K. & Daodee, S. (2015). Effects of gelling and sweetening agents on characteristics of Maprang crude extract’s (Bouea macrophylla Griff) jelly product. Isan Journal of Pharmaceutical Science. 11(1), 290-295. (in Thai)
Sanon, W. (2009). Development of Reduced Calorie Thai Styled Egg Custard and Fatty acid Proportion Improvement with Sucralose and Cereal Cream. Master’s Thesis. Department of Home Economics. Kasetsart University. (in Thai)
Soontornnon, P. (2008). Antioxidants in Etlingera elatior (Jack) R.M. Smith. Master’s Thesis. Department of Biochemistry. Prince of Songkla University. (in Thai)
Srisangwan, N. (2012). Nutritional Improvement of A-Lua and Foi-Thong Desserts by Using Nonsugar Sweetener. Master’s Thesis. Department of Food Technology . Silpakorn University. (in Thai)
Suwanna, M (2000). Chocolate & confectionery Technology. Bangkok: Chulalongkorn University.
Tanthipiriya, J 2006. (2006). Partial Substitution of Sugars by Sweeteners "Sucralose" in Pomelo Jam Product. Nakhonpathom: Nakhonpathom Rajabhat University. (in Thai)
Woo, A. (1998). Use of organic acids in confectionery. The Manufacturing Confectioner, 78 (8), 63-70.
Downloads
Published
2018-07-09
Issue
Section
Research Article
