Application of the mixture of Carrageenan and enzyme digested Konjac gum in jelly sweets

The mixture of Carrageenan and enzyme digested Konjac gum was added into the jelly sweets to improve the elasticity and chewiness of Carrageenan jelly sweets.The mixture of KGM-2 and κ- Carrageenan was used in the jelly sweets production under an optimized condition and the mixture was compared with the jelly sweets only added κ- Carrageenan in it using a standard of sensory evaluation and texture analysis. The results indicated that the gel mixture kC- KGM-2 greatly reduced the amount of κ- Carrageenan with a better elasticity and chewiness.