Abstract
In order to investigate the factors affecting the release of vitamin C (VC) in gummy jelly during oral processing, four levels of gelatin (3%, 6%, 9% and 12%) were selected and a bionic chewing robot was employed in chewing experiments. Textural profile analysis showed the hardness of gummy jelly increased from 91.7 N to 198.8 N when the gelatin content was raised from 3 to 12%. Single factor chewing experiment showed that the release of VC was positively correlated with chewing frequency (Fchew) and chewing strain (STchew), while negatively correlated with gelatin content, chewing speed (SPchew) and volume of saliva (Vsaliva). Orthogonal chewing experiment showed that the priority of the factors affected the release of VC was following: STchew > Fchew > SPchew > Vsaliva. Multivariate linear regression analysis proposed a model to predict the amount of VC released and the goodness-of-fit of the model was 95.7%. The amount of VC released was the highest under the combination of Fchew 12 times, STchew 100%, Vsaliva 2 ml and SPchew 40 times/min. The optimal amount of gelatin addition was 6%. This study provided an effective reference for the formula design and chewing mode optimization of gummy jelly.
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The datasets used or analyzed during the current study are available from the corresponding author on reasonable request.
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We appreciated Ms. Xie for checking spelling and sentence errors in the manuscript.
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This study was supported by Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology (FMZ201901), National Natural Science Foundation of China (51775244) and Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology (FMZ201907).
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X-YZ completed all the experiments covered in the paper, interpreted the data regarding the chewing experiments, and was the main contributor to the manuscript. J-HY developed the research method for this study. HY performed the significance analysis of the data collected from all the chewing experiments.
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Zhou, Xy., Yu, Jh. & Yu, H. Effect of gelatin content and oral processing ability on vitamin C release in gummy jelly. J Food Sci Technol 59, 677–685 (2022). https://doi.org/10.1007/s13197-021-05061-0
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DOI: https://doi.org/10.1007/s13197-021-05061-0