New insights into grain hydrogels with reinforced textural properties: design of low-calorie jelly desserts technology

Abstract

Abstract Traditionally jelly desserts are sweet, calorie products which are appreciated due to their pleasant texture and a variety of taste. Sweet jelly desserts based on natural polysaccharides contain up to 20 % sucrose. Excessive consumption of sugar leads to various diseases. Number of studies is aimed at the partial or complete replacement of sugar with sweeteners in confectionery industry. The aim of this investigation is to design of low-calorie jelly desserts technology with non-starch polysaccharides, sweeteners and with addition of cereal flour. Commercial samples of following food hydrocolloids were used for preparation of food gels: konjac glucomannan, xanthan gum (Danisco, France); iota carrageenan (Sarda Starch Pvd. Ltd. India); locust bean gum from Ceratonia siliqua seeds (Sigma-Aldrich Co. LLC, USA). Fructose, Steviliya-E, sorbite, maltose syrup, honey were used as sweeteners. Flour from flax and amaranth seeds was used for improving texture properties and nutritional value of jelly desserts with sweeteners.