Effect of gelatin concentrations and glucose syrup to sucroseratios on textural and opticalproperties of gelatin gel

Abstract

The gel strength of gelatin gel depends on gelatin concentrations and sweetener is commonly
incorporated into gelatin products to improve the textural properties and clarity of the gel.
The effect of glucose syrup (0-40%) to sucrose (0-40%) ratios (0:0, 0:100, 30:70, 70:30,
100:0) and gelatin concentrations (7.75%, 800% and 8.25%) on textural properties and
optical properties were examined using Texture Analyzer and spectrophotometer. Gelatin gel
samples were prepared using a 5 cm (L) x 5 cm (W) x 2.5 cm (H) silicone mold. The addition
of sugars showedan increase ingumminess and hardness when compared to samples with
no sugars (p ≤ 0.5). At all levels of gelatin concentrations and sweetener ratios used, a small
difference in values of cohesivenessand springiness was observed; values ranging from 0.95-
0.99 and 0.93-1.00, respectively. The reflectance spectra of all gelatin gel samplesshowed
the same trend with two dips in the blue zone at 420 nm and 440 nm. CIELAB, L* increased
as increasing amount of glucose syrup, and C* increased with increasing sucrose. However,
the hue angel values showed that all gelatin gel samples were yellow, with different chroma.
The results from this study suggested that sugars had stronger effect on textural and optical
properties than gelatin concentration did.