Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T061
DOI: https://doi.org/10.24326/ICDSUPL2.T061
Published online: 19 April 2023
ICDSUPL, 2, T061 (2023)
Vegan jelly candy technology – comparison of direct and microwave heating
Robert Waraczewski1*, Adam S. Grdeń1, Bartosz G. Sołowiej1
1 Department of Animal Food Technology, Sub-department of Dairy Technology and Functional Food, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704, Lublin, Poland
* Corresponding author: robert.waraczewski@up.lublin.pl
Abstract
Jelly candy are very common and desirable sweets worldwide. Their popularity comes from various shapes, flavors, aromas, and easily modified texture. The texture is one of the most important characteristics of the jelly candy, since it contributes to pleasurable mouthfeel and proper chewiness. To acquire the desirable texture not only the ingredients play the significant role but the technology too. Most jelly candy are made using gelatin however, more and more people resign from animal derived products in favor of plant-based food. Gelatin is a protein, while vegan gelling agents are most often polysaccharides, thus require a different processing technology to obtain the good quality jelly candy especially when using non-standard hydrocolloids like arrowroot (Maranta arundinacea) or kudzu (Pueraria montana (Lour.) Merr. var. lobata (Willd.) starch. There is very little information about proper technology of vegan jelly candy made from arrowroot and kudzu starch. In this work two different technologies of jelly candy made from arrowroot and kudzu starches were studied and compared – direct and microwave heating. To establish the differences, oscillation rheology test (tan (δ) = 1), storage modulus (G’), loss modulus (G”), water activity, ultrasonic viscosity and antioxidant properties assays were performed. Direct heating using an electrical stove proved inefficient due to much longer production time, higher energy consumption, and lower overall quality of jellies. Moreover, jelly candy produced using microwave heating were easier to mold, had more desirable texture, and no syneresis but their surface was more prone to drying. The microwave heating method is suggested in arrowroot and kudzu starch jelly candy production.
How to cite
R. Waraczewski, A.S. Grdeń, B.G. Sołowiej, 2023. Vegan jelly candy technology – comparison of direct and microwave heating. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2.T061