Gummy candies produced with acid‐thinned cassava starch: Physical and sensory evaluation
2022
Pereira, Dafne Garcia | Benassi, Marta de Toledo | Beleia, Adelaide Del Pino
The objective of this work was to apply acid‐thinned cassava starch to the production of gummy candies. The acid‐thinned cassava starch candies formulations with 12% and 16% were compared with a control with 8% acid‐thinned corn starch for physical and sensory characteristics. The different sources and amounts of starches influenced the color and texture profiles. Corn starch candies were lighter and more yellow. The hardness and chewiness were similar for candies with 12% cassava starch and 8% corn starch; the higher content of cassava starch (16%) led to gummy candies with almost twice the hardness and chewiness. The differences found in the physical analyses were confirmed by sensory descriptive analysis. No difference in preference was observed between gummy candies with corn starch (8%) and cassava starch (12%), which were the preferred ones. It was possible to obtain gummy candies with acid‐thinned cassava starch at 12%, which is promising. NOVELTY IMPACT STATEMENT: Acid‐thinned cassava starch in the production of gummy candies is promising. Gummy candies with acid‐thinned cassava starch have unique physical characteristic. Cassava starch gummy candies are equally preferred as corn starch standard ones.
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