Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Development and Characterization of Reduced-Calorie Gelatin-Based Gummy Jellies Containing Osmo-Dehydrated Santols

Suchada Maisont¹, Wantana Leebonoi², Sutatip Thonglem³and Jaroenporn Chokboribal^3*

¹Food Science and Technology Program, Phranakhon Rajabhat University, Bangkok, Thailand

²Biology Program, Phranakhon Rajabhat University, Bangkok, Thailand

³Materials Science Program, Phranakhon Rajabhat University, Bangkok, Thailand

Corresponding Author E-mail: chokboribal.j@gmail.com

Santol flesh are edible and, due to their sourness and astringency, osmo-dehydration using sugar is required in the process of producing confectioneries from santols. The flavor of santols was able to be better preserved using sugar infiltration. However, the sucrose-infiltrated (SI) santol prepared without any preservative can be stored at ambient temperature for only 2‒3 weeks due to their high water activities (a_w; 0.91±0.01). Preservative-free gelatin/sucrose/glucose syrup gummy jellies flavored with a paste of SI flesh and arils were developed as a low-water-activity processed santol product. Two-step blanching with hot water was also employed to inhibit the browning in peeled santols. Once cooled, the blanched fruits were peeled. The peeled santols were then soaked in a 3% w/v citric acid solution for 15 min. In the second step, the santol flesh was separated from the inner parts and cut into pieces. The cut santol pieces were kept in water before blanching and then subjected to another blanching process (30-180 s) followed by immediate cooling. There was no significant difference in overall sensory satisfaction among the santol gummy jellies containing the SI santol at 120, 130, 140, 150, or 200 g/100 g glucose syrup. However, the jelly prepared with 120 g of the SI santol exhibited the lowest a_w (0.74±0.01). Formulations containing 120 g SI santol with sucrose substitutions (0, 25, 50, 75, or 100%) using erythritol were then investigated. Crystallization of erythritol occurred in the jellies with 75 and 100% sucrose substitutions and resulted in sensorially inferior products. Springiness and cohesiveness of the jellies dramatically decreased whereas their hardness dramatically increased. There was no significant difference in any aspect of sensory attributes among the jellies containing 0, 25, or 50% erythritol. Further reductions in the a_w  were observed in the presence of erythritol. The formulation with 50% sucrose substitution exhibited the lowest a_w  (0.65±0.00). Therefore, the 50% sucrose/50% erythritol jelly supplemented with 120 g of SI santol was the best reduced-calorie formulation in terms of susceptibility to microbiological spoilage. It provided 332.06 kcal/100 g. Its hardness, springiness, and cohesiveness were 64.23±8.70 N, 4.85±0.05 mm, and 0.74±0.02, respectively. Infiltration with sweeteners can be employed to improve the palatability of fruits or herbs that are sour and/or astringent. The further processing of infiltrated fruits to a product with low water activity, such as gummy jellies, lengthens the shelf life of product.

Erythritol; Gelatin; Gummy jellies; Osmo-dehydrated; Santol

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