The aim of the research was to determine nutritional value and sensory characteristics of gummy jellies as well as the effect of lactulose on laxation in students after ingesting gummy jellies. Lactulose gummy jellies and four samples of other gummy jellies from the Slovenian market were analysed. The nutritional value was determined by chemical analysis, which included the determination of water, fat, protein, total sugars, lactulose and ash content. Also the thermodynamic activity of water was determined. From the obtained results the energy value of gummy jellies was calculated. The nutritional values were compared with the declared ones. Texture properties of gummy jellies were measured by Texture Profile Analysis. Sensory analysis was performed to determine the intensity of selected sensory properties of gummy jellies with just about right (JAR) scale and the likeness of gummy jellies with a 9-point hedonic scale. A paired comparison test was also performed. Information about the frequency of gummy jellies consumption, the general digestive health and changes of digestion after consuming gummy jellies were obtained from students with questionnaires. Chemical analysis showed that samples of gummy jellies differed in nutritional value. Lactulose gummy jellies differed from other samples in textural properties. Lactulose gummy jellies were less sensory acceptable compared to other samples. Most of the students included in the study consume gummy jellies occasionally and in smaller amounts. Lactulose gummy jellies accelerated the defecation frequency, most often they started to work on the day of ingestion, less than five hours after ingestion the gummy jellies and the laxative effect lasted at least three hours.
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