Jelly formulated with different carbohydrate profiles: Quality evaluation

Jelly is a popular confectionery product but it has high content of easily digestible sugars, namely 70–85%. Therefore, modern confectioners are trying to develop new formulations jelly with reduced sweetness and sugar content. One the ways achieve that use starch syrup instead white sugar. Another benefit can slow down drying staling jelly.
 We studied three types (low-conversion, confectionery, high-conversion), glucose-fructose syrup, sugar-free samples based on them. was used as control sample. The main quality indicators were analyzed against standard values; sensory parameters determined by descriptor-profile analysis; water activity measured using HygroPalm Rotronic hygrometer. microbiological safety experimental assessed after 12 weeks their storage in plastic containers.
 sample had most optimal profile, moderate taste richness, good jelly-like texture, viscoelasticity, plasticity, color similar control, no effect wetting or stickiness. 1.4–2.4-fold decrease sugars 1.9–3.4-fold increase polysaccharides, compared control. During storage, high-conversion less likely dry out than others, decreasing greater extent. analysis showed absence pathogenic microorganisms coliform bacteria four samples.
 Using various allows for range different carbohydrate profiles longer shelf life.