Effect of gelatin content and oral processing ability on vitamin C release in gummy jelly

• Published in: Journal of food science and technology Vol. 59; no. 2; pp. 677 - 685
• Main Authors: Zhou, Xing-yu, Yu, Jing-hu, Yu, Hao
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.02.2022; Springer Nature B.V
• Subjects: Ascorbic acid; Bionics; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chewing; Design optimization; Food Science; Gelatin; Goodness of fit; Mastication; Nutrition; Original; Original Article; Regression analysis; Regression models; Saliva; Vitamin C; Gelatin content; Gummy jelly; Oral processing ability; Texture properties; Vitamin C
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-021-05061-0

In order to investigate the factors affecting the release of vitamin C (VC) in gummy jelly during oral processing, four levels of gelatin (3%, 6%, 9% and 12%) were selected and a bionic chewing robot was employed in chewing experiments. Textural profile analysis showed the hardness of gummy jelly increased from 91.7 N to 198.8 N when the gelatin content was raised from 3 to 12%. Single factor chewing experiment showed that the release of VC was positively correlated with chewing frequency (F chew ) and chewing strain (ST chew ), while negatively correlated with gelatin content, chewing speed (SP chew ) and volume of saliva (V saliva ). Orthogonal chewing experiment showed that the priority of the factors affected the release of VC was following: ST chew  > F chew  > SP chew  > V saliva . Multivariate linear regression analysis proposed a model to predict the amount of VC released and the goodness-of-fit of the model was 95.7%. The amount of VC released was the highest under the combination of F chew 12 times, ST chew 100%, V saliva 2 ml and SP chew 40 times/min. The optimal amount of gelatin addition was 6%. This study provided an effective reference for the formula design and chewing mode optimization of gummy jelly.