Effects of Material composition on Physical Properties of a Highly Sweetened Condensed Agar Jelly during Gel Setting Process

Abstract

Effects of moisture content and ratio of corn syrup and sucrose on physical properties of a highly sweetened condensed agar jelly were examined during gel setting process.
The ultimate strength(G)of a jelly which contained more concentrated corn syrup and less moisture increased as the cooling time proceeded and reached to the highest final value. The G value of a jelly of a higher moisture content settled more rapidly, but the final rigidity remained to be lower value. Generally, the value of stress/strain of jelly increased rapidly at the first stage of cooling. However, the changes of these value of jellies which solely contained corn syrup were remarkable than those of other type of jellies. The break down values(BD: decrease of load at breakage of sample)of jellies which contained about 25 to 27% moisture remarkably increased through the cooling process. The value of BD/G of a jelly which solely contained corn syrup was smaller than those of jellies of other formulations containing sucrose.