Effect of Sugars and Sugar-alcohols on the Texture of Pectin Jelly

Abstract

The effects of sugars and sugar-alcohols on the texture of pectin jellies were studied.
In the case of high methoxyl pectin jellies, the curve patterns of jelly strength were found to vary according to the different kinds of sugars used; and the effect of pH on the jelly strength varied with the different concentrations and kinds of sugars.
For low methoxyl pectin jellies, the jelly strength generally increased with the increase in the concentration of sugars. But for the jellies containing sorbitol and xylitol, the increases in the concentration of these sugar-alcohols did not change the jelly strength. The organoleptic test of preference for low methoxyl pectin jellies containing various sugars at an equivalent sweetness, indicated that corn syrup jelly was significantly unfavorable, while jellies containing other sugars showed no significant difference.