Correlation between physical and sensorial properties of gummy confections with different formulations during storage

Tireki S., ŞÜMNÜ S. G., ŞAHİN S.

Journal of Food Science and Technology, vol.58, no.9, pp.3397-3408, 2021 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 58 Issue: 9
  • Publication Date: 2021
  • Doi Number: 10.1007/s13197-020-04923-3
  • Journal Name: Journal of Food Science and Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Page Numbers: pp.3397-3408
  • Keywords: Gummy confection, Gelatine, Starch, Texture, Colour, Sensory analysis, PHOENIX-DACTYLIFERA L., TEXTURE, GELATIN, RETROGRADATION, POTATO, SUGARS, WHEAT
  • Middle East Technical University Affiliated: Yes


© 2021, Association of Food Scientists & Technologists (India).Gummy confections are popular products formulated with sucrose, glucose syrups, gelling agents, acids, flavourings and colouring agents. They have various commercial types in terms of formulation, texture, taste and colour, however, there is inadequate investigation on storage behavior of these products. The aim of this study is to investigate the effects of glucose syrup:sucrose ratio (1.1 and 1.5), starch (0% and 1.5%) and gelatine concentration (3% and 6%) on texture profile, colour and sensory properties of gummy confections during storage. It was also aimed to correlate sensorial changes with physical properties measured by instrumental techniques during storage at 10 °C, 20 °C and 30 °C. The highest increase in hardness was observed for formulation with 1.1 glucose syrup:sucrose ratio, no starch and 6% gelatine. Storage temperature had no significant effect on cohesiveness. It was seen that rate of colour change increased with storage time and temperature. Formulation with glucose syrup:sucrose ratio of 1.5, no starch and 6% gelatine had the highest sensory scores. This formulation was found to be the most stable formulation in terms of hardness and gumminess, meaning that it would need a stable mastication during storage. Sensorial changes of gummy confections were found to be correlated with instrumental results of texture and colour.