Texture and Microstructure of Gelatin/Corn Starch-Based Gummy Confections

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dc.contributor.authorMarfil, Paulo H. M. [UNESP]
dc.contributor.authorAnhe, Ana C. B. M.
dc.contributor.authorTelis, Vania R. N. [UNESP]
dc.contributor.institutionUniversidade Federal do Triângulo Mineiro (UFTM)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionRene Rachou Res Inst CPqRR FIOCRUZ
dc.date.accessioned2014-05-20T15:30:23Z
dc.date.available2014-05-20T15:30:23Z
dc.date.issued2012-09-01
dc.description.abstractTexture of gummy gels prepared with gelatin and acid modified corn starch (AMCS) was quantified by instrumental techniques and the gel microstructure was examined by confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). Gelatin:AMCS gummy gels were divided in two groups: Group 1, containing different gelatin (0-10 wt%) and AMCS (0-10 wt%) concentrations, totalizing 10 wt% solids; and Group 2, which was prepared with a fixed gelatin concentration (8 wt%) and varied AMCS concentrations (0-5 wt%). All gummy gels were formulated with maltitol syrup and xylitol, shaped in cylindrical molds and submitted to instrumental texture profile analysis (TPA) tests and colorimetric analysis. Group 1 pure starch gels (10 % AMCS) presented the highest stringiness and adhesiveness. In samples of Group 2 the introduction of AMCS dramatically changed the structure of the gelatin gels. Thermodynamic incompatibility was evident even at the lowest AMCS concentration. Moreover, increasing AMCS concentrations lead to an increase in the number of hollow zones including starch granules inside them. In addition, introduction of AMCS in the samples of Group 2 caused an increase in hardness and opacity and a decrease in stringiness and adhesiveness. on the other hand, results from TPA tests showed that the addition of AMCS to gelatin gels in suitable proportions can be a feasible alternative in the formulation of gummy confections.en
dc.description.affiliationUniv Fed Triangulo Mineiro, Dept Food Engn, BR-38064200 Uberaba, MG, Brazil
dc.description.affiliationSão Paulo State Univ UNESP, Dept Food Engn & Technol, BR-15054000 São Paulo, Brazil
dc.description.affiliationRene Rachou Res Inst CPqRR FIOCRUZ, Lab Med Entomol, BR-30190002 Belo Horizonte, MG, Brazil
dc.description.affiliationUnespSão Paulo State Univ UNESP, Dept Food Engn & Technol, BR-15054000 São Paulo, Brazil
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIdFAPESP: 06/56015-2
dc.format.extent236-243
dc.identifierhttp://dx.doi.org/10.1007/s11483-012-9262-3
dc.identifier.citationFood Biophysics. New York: Springer, v. 7, n. 3, p. 236-243, 2012.
dc.identifier.doi10.1007/s11483-012-9262-3
dc.identifier.issn1557-1858
dc.identifier.orcid0000-0002-2553-4629
dc.identifier.urihttp://hdl.handle.net/11449/39775
dc.identifier.wosWOS:000307438000007
dc.language.isoeng
dc.publisherSpringer
dc.relation.ispartofFood Biophysics
dc.relation.ispartofjcr2.051
dc.relation.ispartofsjr0,740
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectAcid modified corn starchen
dc.subjectGelatinen
dc.subjectTPAen
dc.subjectScanning electron microscopyen
dc.subjectConfocal laser scanning microscopyen
dc.subjectGelsen
dc.titleTexture and Microstructure of Gelatin/Corn Starch-Based Gummy Confectionsen
dc.typeArtigo
dcterms.licensehttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dcterms.rightsHolderSpringer
unesp.author.orcid0000-0002-2553-4629[3]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE