Improving of fruit juice filled jelly candy

Jelly candies are a type of hydrocolloid-based candy that belongs to the class of soft candies, which is consumed by children and young people all over the world. In this study, it was aimed to produce pectin-based fruit juice filled jelly candy containing gelatin and collagen in different proportions. In the first stage of the thesis, the brix, pH, viscosity values and sensory properties of the jelly candies were compared. It was determined that the increasing of the gelatin and collagen was caused the increasing viscosity of syrups. After sensory analysis, jelly candy that produced with a pectin-based mixture containing 1% gelatin-1% collagen was preferred to use at next steps. Preferred jelly candies were packaged with polypropylene material by heating and rolling process. Packaged jelly candies were stored for 30 days. Changes in moisture, water activity, color, hardness and stickness properties during storage were examined. It was observed that heat sealing had a positive effect on product properties. The inner filling prepared with alginate-coated fruit juice was placed in a pectin-based outer coating in the laboratory conditions. In this product, the moisture and water activity of the inner filling and outer coating were followed for 30 days. While there was no significant change in the outer coating water activity values, the water activity value of inner filling decreased from 0.70 to 0.40. For this reason, the targeted liquid feature of the juice was lost. These results were also confirmed by sensory evaluation. Filled jelly candies was appreciated in terms of taste, but received low appreciation in terms of elasticity, softness and appearance.