Beet and Cane Sugar as Dried Agar Jelly Ingredient

Abstract

Effect on the quality of dried agar jelly was compared between fine granulated sugars of beet and cane as its ingredient. More rapid dehydration of raw agar jelly on drying at 20-50% RH when beet sugar was used, while dried jelly of agar-cane sugar absorbed slightly more moisture than that of agar-beet sugar during storage for one month at 30°C and 80% RH. Stability of added colors in dried jelly decreased as sugar concentration increased from 10 to 60%, and the stability was greater on agar-beet sugar than agar-cane sugar. Same trend between the two was also observed on that in sugar solutions.