Optimization of ginger gummy confection formulation based on chicken feet and grape concentrate using response surface methodology (RSM)

Gummy confections , as one of the favorite snacks among people meal especially children, have special position, stable and growing in confectionery industry. In this product, hydrocloids especially gelatin and sugar are the most important components of the formula. The purpose of this study is to investigate the effect of gelatin chicken feet at different levels (3, 5 and 7 percent) and grape concentration (60, 70, 80%) as a natural sweetener on the moisture, water activity and texture characteristicson ginger gummy confection using response surface methodology (RSM). Based on analysis of variance results, by increasing the gelatin concentration of chicken feet, the water activity of functiunal ginger gummy confection decreased significantly (p<0.01), while in the same condition, the texture parameters including hardness, cohesivness, adhesivness, stringiness, chewiness, gumminess and springness showed significant improvement (p<0.01). The effect of grape concentration had a direct and significant relationship with the brix, water activity and texture parameters such as hardness, gumminess, chewiness and springiness. The density of gelatin and grape concentrate don’t have significant effect on the gummy confections moisture (p>0.05). The amount of gelatin 4.95% and grape concentration 80% is determined as an optimal condition for ginger gummy formulations. In common optimization condition, there is no significantdifference between model predicted values and tested values (truevalues)(p>0.05) and the resulted gummy confection, had desirable characteristics concerning the qualitative parameters in view of sensory panellists.