INFLUêNCIA DE DIFERENTES INGREDIENTES NA TEXTURA DE BALAS MOLES PRODUZIDAS COM E SEM GOMA GELANA

摘要

Estudou-se a influência de três ingredientes, a?úcarimpalpável (formula??o padr?o), cacau em pó e polpa demorango desidratado, na firmeza de balas moles produzidascom e sem goma gelana (nome genérico do polissacarídioproduzido pela fermenta??o controlada do microrganismoPseudomonas elodea). Na forma nativa ( high acyl), a gomagelana pode produzir géis macios e elásticos e na formamodificada ( low acyl) géis duros e quebradi?os. As amostrasforam produzidas com a goma gelana low acyl. Cadaingrediente foi testado em três diferentes concentra??es (5,7 e 10%) e adicionados na etapa de estiramento da massade bala. As amostras foram avaliadas quanto ao parametrode firmeza (dureza) utilizando-se textur?metro e osresultados avaliados estatisticamente pelo teste ANOVA.As amostras também foram analisadas quanto ao teor deumidade pela metodologia de Karl Fisher. Para as balasproduzidas sem goma gelana, o acréscimo na concentra??odos ingredientes testados influenciou diretamente o aumentoda firmeza. Já para as balas produzidas com a adi??o degoma gelana, o uso de 5% dos ingredientes resultou emmaior firmeza e de 7% em menor firmeza. Concluiu-se que aadi??o de diferentes ingredientes em formula??o base, como objetivo de variar o sabor, possibilita a produ??o de balascom texturas distintas a partir da mesma linha de fabrica??o. INFLUENCE OF DIFFERENT INGREDIENTS ON SOFT CANDIES TEXTUREPRODUCED WITH THE ADDITION OF GELLAN GUMAbstract The influence of three ingredients were studied, sugar powder, cocoa powder andstrawberry dried pulp in the hardness of soft candies produced with and without theaddition of gellan gum (generic name for the polysaccharide obtained by the controlledfermentation of the microorganism Pseudomonas elodea). At its native form (high acyl)the gellan gum can produce soft and elastic gels and at its modified form (low acyl) hardand fragile gels. The samples were produced using the low acyl gellan gum. Threedifferent concentrations from each ingredient were tested (5, 7 and 10%) and theywere added at the pulling time in the process. The hardness of the samples wasmeasured in a texture analyzer and the results were statistically analyzed by ANOVAtest. The samples had their humidity verified by the Karl Fischer methodology. For thecandies produced without gellan gum, their hardness increased proportionally to thepercentage of the added ingredients. For the candies produced with gellan gum, theaddition of all the tested ingredients at 5% concentration resulted to the highest hardnesswhile the 7% concentration showed the lowest hardness. It was concluded that theaddition of different ingredients to the basic formulation, with the objective of varyingflavor, possibilitates the production of candies with distinct textures from the samefabrication line.