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《Modern Food Science and Technology》 2012-04
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Effects of Bloom and Dosage of Gelatin on the Quality of Gelatin Gummy

WU Xiu-dong1,ZHAO Mou-ming1,ZHAO Qiang-zhong1,MA Hao2(1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510541,China)(2.Dongguan Hsu Fu Chi Food Co.,Ltd,Dongguan 523118,China)  
The quality of gelatin gummy was estimated by the texture detection,the incubation test and the sensory evaluation.The effects of bloom and dosage of gelatin on the texture property,anti-distortion rate and sensory evaluation of gelatin gummy were studied.The results showed that improving bloom and dosage of gelatin can greatly increase the hardness and anti-distortion rate and slightly improve elasticity rate of the gummy.In addition,the gummy with high bloom and dosage of gelatin showed better compactness and chewiness.Gelatin gummy had moderate hardness,high elasticity,good heat stability and sensory quality with the best bloom and dosage of gelatin of 220 g and 6.00%,respectively.
【Fund】: 粤港关键领域重点突破项目(2009A020700002)
【CateGory Index】: TS246.56
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