Effect of gelatin content and oral processing ability on vitamin C release in gummy jelly
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 in...
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Published in | Journal of food science and technology Vol. 59; no. 2; pp. 677 - 685 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
New Delhi
Springer India
01.02.2022
Springer Nature B.V |
Subjects | |
Online Access | Get full text |
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Summary: | 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. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0022-1155 0975-8402 |
DOI: | 10.1007/s13197-021-05061-0 |