EFFECT OF GELATION ADDITION ON PHYSICO-CHEMICAL CHARACTERISTICS OF BASTARD OLEASTER GUMMY JELLY

Gummy jelly, a gelling-based confectionary product, was prepared by the combination of sugar, gelling agent, and other components. The objective of this present studies was to investigate the effect of different levels of gelation on physico-chemical characteristics of fruit gummy jelly product prepared from Bastard oleaster fruits. Bastard oleaster juice was mixed with water, sugar, citric acid, and the varied concentration of gelatin (at 8%, 9%, and 10% by weight of totally ingredients), then formed in molds and placed at 25?C for 2-4 hours until it dried. The physico-chemical characteristics of gummy jelly products were analyzed. It was found that pH value, total soluble solid, total acidity, and springiness of gummy jelly products showed statistically significant increase as the increasing of gelatin addition (p?0.05), in the following ranges, 3.51-3.66, 66.4-69.8?Brix, 1.19-1.65%, 8.41-9.19 N, respectively. In contrast, the moisture content decreased from 7.35% to 6.33% with the loss of vitamin C content, 6.88-4.79 mg ascorbic acid/100 g gummy product (p?0.05). There were no significant differences in hardness, cohesiveness, gumminess, and chewiness, except of springiness among three gelatin concentrations of gummy jelly samples. The results revealed that gelatin addition was effective in improving the physico-chemical texture characteristics of gummy jelly products.