The Possibility of Supplanting Gelatin with Inulin in Producing Diet Gummy Candy

This study is aimed at the study of the possibility of producing a functional and diet gummy candy by exploiting gelatin, inulin, stevioside, and other ingredients. The empirical results lend credibility on the fact that gelatin cannot be supplanted by inulin completely. Actually, our findings disclosed the capability of inulin in replacing of gelatin up to 60%. Totally 3 different gummy candy formulations were produced. Textural characteristics and sensory evaluation of samples were performed using texture profile analyser and 10 experienced panelists, respectively. In terms of mechanical properties, results showed the amounts of peak load, work, and final load measures reduce conspicuously in the sample which was made up of inulin and sucrose as well as the one with inulin and stevioside. Nevertheless, no significant difference was observed in deformation at peak load measure respect to ordinary sample. Furthermore, regarding sensory evaluation, the sample associated with 4% gelatin, 6% inulin, and 35% sucrose achieved the highest acceptance and thus could be heralded as the best formula.

کلیدواژه ها:

Gelatin ، Inulin ، Stevioside