Studies about jelly as an ingredients?
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Various studies have explored the use of jelly in food products. Research has focused on optimizing jelly products by utilizing cost-effective ingredients like gelatin and modified starch, such as pea or potato starch, in place of traditional expensive components like agar . Additionally, investigations have delved into the inflammatory responses induced by different jelly products with varying nutritional compositions, highlighting the importance of considering ingredients in dietary management for patients with dysphagia . Furthermore, studies have examined the incorporation of functional ingredients like Xylo-oligosaccharides (XOS) into jelly candies using alternative gelling agents like carrageenan and konjac, showcasing the impact on physical and sensory characteristics of the final product . Moreover, there are studies focusing on developing healthier jelly candies using fresh fruits, emphasizing the nutritional and sensory profiles of these natural alternatives compared to commercial options .
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02 Aug 2019 2 Citations | The provided paper does not discuss studies about jelly as an ingredient. The paper focuses on the development of salacca jelly candy using carrageenan and gelatin as ingredients. |
22 Jul 2021 | The paper does not specifically mention studies about jelly as an ingredient. The paper is about the development of functional strawberry and red beetroot jelly candies. |
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 other studies about jelly as an ingredient in the paper. |
| 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. | |
1 Citations | The provided paper investigates the differences in the severity of inflammatory response induced by intratracheal injection of two jelly products with different nutritional components. It does not discuss other studies about jelly as an ingredient. |
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