Improving Sugar-Free Gummy Jellies with Phycocyanin and UV Light
Author Information
Author(s): Bai Ying, Sun Yihan, Qiu Chenglei, Xiang Wenxin, Liu Yu, Wang Yujiao, Qi Hang
Primary Institution: Dalian Polytechnic University
Hypothesis
How does phycocyanin and UV irradiation affect the properties of sugar-free gummy jellies made from Undaria pinnatifida?
Conclusion
The study found that using phycocyanin with UV irradiation significantly improved the texture and stability of sugar-free gummy jellies.
Supporting Evidence
- UV irradiation increased the hardness of the gummy jelly from 268.4 g to 477.9 g.
- Chewiness improved from 247.4 to 415.1 with the addition of phycocyanin and UV treatment.
- The proportion of immovable water increased from 6.17% to 9.52%.
- UV treatment slowed down changes in texture and color during storage.
- Phycocyanin content was better preserved in UV-treated samples.
Takeaway
This study shows that adding a natural color from algae and using UV light can make healthier gummy candies taste better and last longer.
Methodology
The study involved preparing sugar-free gummy jellies with Undaria pinnatifida pulp and phycocyanin, followed by UV irradiation and various analyses including texture, color, and sensory evaluation.
Potential Biases
Potential bias in sensory evaluation due to the small sample size of evaluators.
Limitations
The study did not explore the long-term effects of storage beyond the accelerated conditions tested.
Participant Demographics
Twenty participants aged 21 to 30, balanced in gender and within a normal weight range.
Statistical Information
P-Value
<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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