Effects of replacing starch by inulin on the physicochemical, texture and sensory characteristics of gummy jellies
Paola Delgado | Sancho Bañón
This contribution looks at the possibility of replacing acid-thinned corn starch by chicory inulin as gelling coagents in gummy jellies made with gelatin. A creamy gel could be formed after stirring (70°C/10 min) an inulin water solution (240 g kg−1) without previous cooking. Starch replacement by inulin (90 g kg−1 raw mass) in jellies provided a slightly softer, springier and stickier texture, enhanced strawberry, sweet and sour flavors, and hardly affected the red color. Inulin/Oligosaccharides remained without be degraded to free sugars in jellies after processing (mixing at 80°C and pH 3.2 for 5 min and further drying at 30% relative humidity and 25°C for 24 h). Therefore, chicory inulin acted as stable and neutral flavoring ingredient and can be used as gelling coagent to develop gummy jellies enriched in dietary fiber with potential prebiotic activity.
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