Effect of Inulin on the Viability of Lactobacillus Acidophilus, Physical Chemical Properties and Sensory Properties of Gummy Candy

Gan, Pei Shan (2023) Effect of Inulin on the Viability of Lactobacillus Acidophilus, Physical Chemical Properties and Sensory Properties of Gummy Candy. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Due to the rising public awareness of health issues, probiotic foods have recently seen a rapid increase in the global market. The aims of this study were to develop a gummy candy with Lactobacillus acidophilus with different concentrations of inulin (T1: 9.01%, T2: 11.26%, T3: 13.51%); to study the effect of substituting sugar with inulin on the storage stability of gummy candy within 7 days . The viable cell count of L. acidophilus , pH and water activity were determined on day 0,4 and 7 . However, t he colour analysis and texture profile analysis only determined on day 0 and day 7. O ther than that, p roximate analysis and sensory evaluation were also conducted in this study. The log reduction of the L. acidophilus in T3 showed the lowest (0.47± 0.17 log cfu/mL). For all samples, the water activity did not show a significant difference (p > 0.05), while the pH values of the control on day 4 and T2 on day 0 showed a significant difference (p <0.05). T1 had the lowest colour change Δ E (1.36±0.07) as compared t o control (4.47±0.67), T2 (8.33±0.72) and T3 (6.38±0.90). Between the control and all treatments, there was a significant difference in the moisture content, crude fat content and total carbohydrate content (p < 0.05), but not in the crude fibre, crude pro tein and total ash content. T3 had the highest hardness, gumminess, chewiness and adhesiveness but the control had the highest resilience. Besides that, s pringiness and cohesiveness of all sample showed no significant difference (p > 0.05). The odour/smell and chewiness of commercial product was the highest but the sweetness, sourness, springiness and overall acceptability of T2 was the highest. In conclusion, T3 had better storage stability of L. acidophilus but further research is needed to improve the se nsory attribute and storage ability. Keywords: Gummy candy, inulin, Lactobacillus acidophilus , storage stability, sensory analysis