Studies about jelly as an ingredients??
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Jelly is a popular ingredient in various food products. Several studies have been conducted on the use of jelly in different applications. Foshchan et al. investigated the rational use of food raw materials in the production of jelly products, focusing on the use of gelatin and modified starch as cheaper alternatives to traditional ingredients . Tochigi et al. studied the inflammatory response induced by different jelly products, highlighting the importance of considering nutritional components in dietary management for patients with dysphagia . Azizah examined the influence of different gelling agents and xilo-oligosaccharides on the physical and sensory characteristics of jelly candy . Ali et al. developed a natural and healthy jelly candy using fresh fruit, comparing it to commercial options, and evaluated its physico-chemical, phytochemical, microbial, and sensory profiles . Rosida and Taqwa investigated the effect of carrageenan and gelatin on the quality of salacca jelly candy, focusing on its physical, chemical, and organoleptic characteristics .
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| Papers (5) | Insight |
|---|---|
02 Aug 2019 2 Citations | The provided paper is about the development of salacca jelly candy using carrageenan and gelatin as ingredients. There is no specific mention of other studies about jelly as an ingredient in the paper. |
22 Jul 2021 | The paper mentions a few studies on the production of functional jelly candies using fruit and vegetable ingredients, their wastes, or plant extracts. |
Open access 01 Jan 2012 2 Citations | The provided paper is about the production of jelly candy using carrageenan and konjac as gelling agents, with the addition of Xilo-oligosaccharides (XOS) as a functional ingredient. There is no specific mention of studies about jelly as an ingredient in the paper. |
1 Citations | The provided paper investigates the inflammatory response induced by two jelly products with different nutritional components. It does not discuss other studies specifically about jelly as an ingredient. |
| The provided paper discusses the use of gelatin and modified potato or pea starch as ingredients in the production of jelly products. It does not specifically mention other studies about jelly as an ingredient. |
Related Questions
Studies about jelly?4 answersJelly is a popular food product made from fruit extracts and gel-forming materials. Several studies have been conducted on the preparation and quality of jelly. Bogha et al. found that adding Aloe vera gel to Guava-Pineapple jelly improved its nutritional value and sensory attributes. Kumar and Deen studied the preparation and shelf-life of jelly made from wood apple fruit and determined that it was safe for consumption for up to 6 months. Panchal et al. analyzed the proximate composition of dragon fruit and developed a recipe for dragon fruit jelly with good organoleptic quality, which was safe for consumption for up to 3 months. Rizki Amalia et al. focused on corn jelly candy and found that a formulation with 110 grams of corn juice was highly favored by panelists in terms of color, texture, aroma, and flavor. Haddad and Oliveira analyzed commercial jellies and found that formulations without acidulants had lower acidity and different texture parameters, suggesting the possibility of developing jellies with fewer additives while maintaining desirable sensory characteristics.
What are the studies that used sweet potato as an ingredients?4 answersSweet potato has been studied as an ingredient in various research papers. Mustacisa-Lacaba and Villanueva conducted a study in the Philippines to improve sweet potato production and address the challenges faced by farmers. Sedeek, Meselhy, and Fawzy reviewed preclinical and clinical studies on different varieties of sweet potatoes, highlighting their potential as a functional food. Ani, Alfa, Adeola, Ajuzie, Ajani, Omotoye, and Akinlade formulated complementary foods using orange-fleshed sweet potato, acha grain, soybean, and groundnut, aiming to prevent vitamin A deficiency in infants. Hariadi, Sagita, Rahmawati, Triyono, Hidayat, Mayasti, Kurniawan, Purwandoko, Anggara, and Andriansyah developed purple sweet potato yogurt using hedonic testing, showcasing the innovative use of sweet potato as a natural dye. Additionally, a study focused on the production of sweet potato granola, highlighting the nutritional benefits of sweet potato and its acceptability as a food product.
What are the the studies that used in arriwat jelly as an ingredients?5 answersStudies have been conducted on the use of aronia juice as an ingredient in jelly. Hwang and Shon found that stick jelly prepared with aronia juice showed increased antioxidant activity and higher levels of total polyphenols and flavonoids. Another study by 황은선 and 뉴안도티 found that jelly prepared with different amounts of aronia juice exhibited improved quality characteristics, including increased hardness and chewiness, as well as higher levels of total polyphenols and flavonoids. These findings suggest that aronia juice can be used as an ingredient in jelly to enhance its antioxidant potential and overall quality.
What studies uses banana blossom as ingredients?5 answersBanana blossom has been used as an ingredient in several studies. Panyayong and Srikaeo developed vegetable purees using banana inflorescences for individuals with dysphagia. Sammeng, Marsaoly, and Ruaida processed banana blossom into shredded samples and assessed their nutritional content. Rudi et al. investigated the potential of chemically modified banana blossom peels as an adsorbent for removing manganese from water. Tariga, Quitan, and De Vera conducted an organoleptic assessment of banana blossom cupcakes fortified with honey. Hardoko et al. studied the effect of banana blossom addition in fish floss on organoleptic parameters, peroxide value, and water content. These studies demonstrate the diverse applications of banana blossom as an ingredient in various food products and as a potential adsorbent for water treatment.
Ph modify color of the jelly?5 answersThe pH of a jelly can modify its color. Different pigments in the jelly can react to changes in pH, resulting in a color change. For example, an onion pigment extracted from the outer skin of an onion can be used to color a jelly or custard pudding. The color change in some fungi is also pH-dependent, with the hymenia in basidiocarps changing to blue or green when mounted in dilute aqueous KOH. pH can also affect the pigments responsible for fruit, vegetable, and meat color, as well as the water-holding capacity and tenderness of muscle foods. Therefore, controlling the pH during processing is important to achieve the desired color and texture in food products.
Is petroleum jelly a common product?4 answersPetroleum jelly is a common product that is used in various applications. It is used in cosmetic compositions to counteract skin dryness and provide non-greasy but efficacious moisturization. Petroleum jelly has also been used as a contact medium in extracorporeal shock wave lithotripsy (ESWL) to reduce pain. Additionally, it is used in oil and fat processed foods as a filling and topping material for confectionery and bakery products, providing excellent visual aspect, palate feeling, and taste. Furthermore, petroleum jelly is used in the production of improved lubricating jellies with enhanced viscosity-temperature characteristics and lubricating properties. Overall, petroleum jelly is a versatile product that finds applications in various industries and is widely used in everyday life.