Effects of replacing starch by inulin on the physicochemical, texture and sensory characteristics of gummy jellies

This contribution looks at the possibility of replacing acid-thinned corn starch by chicory inulin as gelling coagents in gummy jellies made with gelatin. A creamy gel could be formed after stirring (70 degrees C/10min) an inulin water solution (240gkg(-1)) without previous cooking. Starch replacement by inulin (90gkg(-1) raw mass) in jellies provided a slightly softer, springier and stickier texture, enhanced strawberry, sweet and sour flavors, and hardly affected the red color. Inulin/Oligosaccharides remained without be degraded to free sugars in jellies after processing (mixing at 80 degrees C and pH 3.2 for 5min and further drying at 30% relative humidity and 25 degrees C for 24h). Therefore, chicory inulin acted as stable and neutral flavoring ingredient and can be used as gelling coagent to develop gummy jellies enriched in dietary fiber with potential prebiotic activity. RESUMENEste estudio analiza la posibilidad de sustituir almidon de maiz por inulina de achicoria como agente co-gelificante en caramelos de goma elaborados con gelatina. A partir de una solucion acuosa de inulina (240 g kg(-1)) se pudo formar un gel cremoso mediante agitacion (70 degrees C /10 min) sin necesidad de coccion previa. La sustitucion de almidon por inulina (90 g kg(-1) masa cruda) en los caramelos proporciono una textura ligeramente mas blanda, elastica y adhesiva, potencio los sabores a fresa, dulce y acido, y apenas afecto el color rojo. La inulina anadida no se degrado a azucares simples tras el procesado (mezclado a 80 degrees C y pH 3,2 durante 5 min y posterior secado a 30% H.R. y 25 degrees C durante 24 h). Por tanto, la inulina ha resultado ser un ingrediente estable y de sabor neutro que puede ser empleado para desarrollar caramelos de goma enriquecidos en fibra dietetica con potencial actividad prebiotica.