Title of article :
The properties of jelly candy made of acid-thinned starch supplemented with konjac glucomannan or psyllium husk powder
Author/Authors :
Habilla, C. Universiti Sains Malaysia - School of Industrial Technology - Food Technology Division, Malaysia , Sim, S.Y. Universiti Sains Malaysia - School of Industrial Technology - Food Technology Division, Malaysia , Aziah, Nor Universiti Sains Malaysia - School of Industrial Technology - Food Technology Division, Malaysia , Cheng, L.H. Universiti Sains Malaysia - School of Industrial Technology - Food Technology Division, Malaysia
From page :
213
To page :
220
Abstract :
In this study, acid-thinned starch was blended with konjac glucomannan or psyllium husk powder at a concentration of 3% w/w (starch basis). The blends were characterized by pasting analysis and rheological properties evaluation. Jelly candy was made from the blends and textural characteristics were studied. Pasting analysis showed that both gums were found to significantly increase some of the pasting parameters, such as peak viscosity, trough, breakdown, final viscosity and setback values. From the frequency sweep, it was found that addition of konjac glucomanan or psyllium husk powder increased the storage modulus (G’) and loss modulus (G’’) values, with psyllium added sample showing more prominent effect than konjac added ones, when compared to the control samples. All samples were found to demonstrate thixotropic flow behaviour. Jelly candy texture profile analysis revealed that konjac glucomannan or psyllium husk powder addition, although decreasing chewability, but rendered the jelly candy less sticky.
Keywords :
starch , psyllium husk , konjac glucomannan , jelly candy
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
Record number :
2559875
Link To Document :
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