Development and shelf-life determination of senior-friendly strawberry jelly

Abstract

Senior-friendly strawberry jelly was developed using strawberry juice, sugar, xanthan gum, and locust bean gum. The experimental variables included strawberry juice (30.0-40.0%, w/w) and sugar (7.5-10.0%, w/w) concentrations and the xanthan gum/locust bean gum ratio (0.3-4.0), and interactions among these variables were predicted using a response surface methodology. The optimal concentrations of strawberry juice and sugar and the ratio of xanthan gum/ locust bean gum, determined against jelly hardness, were found to be 40.0, 10.0, and 1.5%, respectively. The hardness, gumminess, and chewiness of strawberry jelly increased significantly during storage at 5 and 15 o C (p<0.05). The lightness of the gum decreased significantly at both temperatures (p<0.05), whereas the hue angle increased during storage at 15 o C. The zero-order kinetics was used to predict the shelf-life of the prepared jelly (R²=0.89-0.96), which was determined to be 38 and 26 days at 5 and 15 o C, respectively.

Determination of Material Requirements for 3D Gel Food Printing Using a Fused Deposition Modeling 3D Printer

“…The main ingredients that comprise 80% of the gum mixture used in this study were locust bean and xanthan gums. The two gum mixtures, when used together, demonstrated a synergistic effect in forming a solid and thermoreversible gel with improved syneresis and enhanced stability compared with their individual use [28]. This explains the excellent shape stability of the C formulations.…”