Evaluation of texture in jelly gums incorporating berries and aromatic plants

• Autor(a) principal: Guiné, Raquel P. F.
• Data de Publicação: 2020
• Outros Autores: Correia, Paula, Reis, C., Florença, S.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.19/6346
• topic: textural properties; compression test; puncture test; fruit gums

In the confectionery market, jelly gums are one of the most relevant sectors, being frequently consumed by many people, from children to adults. The present work intended to evaluate the textural properties in newly developed jelly gums made with berry fruits and herbs, given the critical role of texture in products with a gel-like structure. Four types of gums were developed (Strawberry & Anise, Strawberry & Mint, Raspberry & Mint, Blueberry & Mint) and their texture was evaluated through two types of test (compression with a 75 mm probe and puncture with a 2 mm probe) allowing to calculate several textural properties. The results showed some differences between the two faces of the jelly gums analysed, i.e., on the top and on the bottom. As for the compression test, the Strawberry & Anise gums were among the softer (25.6 N) and with lower resilience (36.3%) and chewiness (16.9 N), despite being more adhesive (-0.5 N.s). As for the puncture test, the sample Strawberry & Mint had highest adhesiveness (-2.0 N.s) but lowest stickiness (-0.38 N). Additionally, very strong correlations were encountered between some of the properties studied (r = 0.861 or r 0 0.822), and factor analysis allowed defining three factors, the first clearly associated with the puncture properties while the other two were related to the compression properties. This work allowed concluding that the jelly gums presented different textural properties, particularly when assessed trough different types of measurements. Hence, the use of different types of test for texture analysis is recommended, since the results are complementary. This is relevant when developing food products intended for industrial production and commercialization.