Studies on Shelf-Life Evaluation of Reduced Sugar Jelly Confection
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Date
2017
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Abstract
The aim of this project is to reduce the sugar level in the jelly confectionery
without affecting the sensory attributes and to increase the storage property
of the jelly. Fructose oligo saccharide (FOS) was used to replace the sugar.
Three different concentration of FOS was used at 6, 12, and 18 %. Jelly
was prepared with a reduced amount of sucrose, citric acid, sodium
benzoate, tri sodium citrate and low- esterified pectin. Blueberry pulp was
added to the jelly. Physico-chemical parameters and microbiological load,
were analyzed after storage of 15th, and 30th day. From the overall results it
can be concluded that the storage period has effect on the prepared reduced
sugar jelly, but their quality remains good and has maximum consumer
acceptance.
Description
TNV_IJCMAS_2017_6(7)2399-2404
Keywords
Veterinary Science