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- Title
The properties of jelly candy made of acid-thinned starch supplemented with konjac glucomannan or psyllium husk powder.
- Authors
Habilla, C.; Sim, S. Y.; Aziah, Nor; Cheng, L. H.
- 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 low behaviour. Jelly candy texture proile analysis revealed that konjac glucomannan or psyllium husk powder addition, although decreasing chewability, but rendered the jelly candy less sticky.
- Subjects
STARCH; PSYLLIUM (Plants); KONJAK; CANDY; PLANTAGO; RHEOLOGY; JELLY candy
- Publication
International Food Research Journal, 2011, Vol 18, Issue 1, p213
- ISSN
1985-4668
- Publication type
Article