Each participant performed four tests with each sample and recorded the changes in blood glucose after food consumption. Every three-day interval, participants took CG, P-SG, T-SG, and glucose solution, respectively, and the theoretical glucose conversion content was kept the same in all groups for each trial. The effects of different types of gummies on glycemic response in healthy adults were evaluated on the basis of the participants’ glycemic index (GI) and glycemic load (GL) values. A prospective crossover study was then conducted on 17 healthy adults. Maltitol and erythritol as sweetener alternatives were applied in gummy candies (total and partial sugar substitutes gummy, T-SG and P-SG), with sucrose-based gummies used as comparisons (CG). The purpose of this study is to investigate the effects of the gummy dosage form and sugar types on the glycemic response control. ![]() The general perception is that gummies raise blood sugar levels, but the truth is that gummies with the right formula can control glycemic response. Gummies have been one of the most popular and highly favored candies due to their chewable properties, simplicity to swallow, and delicious taste. 2017 97(1):57–60.Sugar reduction in food has attracted great health concerns worldwide. Application of differential scanning calorimetry. Gelatinisation of starch in mixtures of sugars. Concentration of soy protein isolate affects starch-based confections’ texture, sensory and storage properties. A new insight into the gelatinization process of native starches. The effect of sugars on the gelatinization of starch. Liquorice confectionery, Confectionery Production, January, 1977, 22–25. Effect of water potential on sol-gel transition and intermolecular interaction of gelatin near the transition temperature. Miyawaki O, Norimatsu Y, Kumagai H, Irimoto Y, Kumagai H, Sakurai H. Extrusion processing of restructured peach and peach starch gels. Texture and structure of gelatin/pectin-based gummy confections. Influence of raw materials on licorice, 40th PMCA Production Conference, PMCA, 1986. On the applicability of Flory-Huggins theory to ternary starch-water-solute systems. Habeych E, Guo X, van Soest J, van der Goot A, Boom R. Microscopy technique for confectionery gels. Gelatin Manufacturers Institute of America, Gelatin Handbook. Hydrocolloids and their use in the confectionery industry. Confectionery gels: A review on formulation, rheological and structural aspects. 2004 86:401–11.īurey P, Bhandari BR, Rutgers RPG, Halley PJ, Torley PJ. Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavour compounds from model gel systems. Pasting, paste and gel properties of starch-hydrocolloid combinations. Table 12.1 provides a comparison of various attributes of gummy and jelly candies based on different stabilizers.īeMiller JN. Other hydrocolloids (such as agar, gum arabic, carrageenan, etc.) are often used in mixtures with other hydrocolloids to impart new characteristics and textures. Each hydrocolloid imparts its own unique texture and organoleptic properties to the candy. ![]() The most common hydrocolloids are gelatin, starch, and pectin. Candies made with other hydrocolloids are generally called jellies. Traditionally, the term gummy (sometimes written as gummi) is reserved for candies made with gelatin, although this practice is not strictly followed around the world. The hydrocolloid gel also influences appearance, flavor release, and textural attributes. ![]() Licorices and licorice-like products mainly use flour as their source of stabilizer and for this chapter flour will be used in the same context as a hydrocolloid. (sometimes called a stabilizer) that provides a network to hold relatively high moisture content sugar syrup. Gummies and jellies are a class of confections based on a hydrocolloid
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