Enhanced functionalization of ozone-modified starch as a gelatin substitute in gummy candy formulations

Abstract

The present study aimed to modify potato starch through a combination of preheating and ozone treatment to develop a viable alternative to gelatin for use in gummy candy formulations. Ozonation conditions were optimized using response surface methodology (RSM) to achieve desirable characteristics, including hydrogel strength, water solubility, and paste clarity. The optimized modified starch was comprehensively analyzed for carbonyl and carboxyl group content, pH, color, Fourier-transform infrared (FT-IR) spectra, differential scanning calorimetry (DSC), and morphological properties. The optimized starch was incorporated into gummy candy formulations at varying concentrations. FT-IR analysis indicated increased carbonyl and carboxyl group content following ozonation, while morphological assessment revealed only minor surface alterations in starch granules. Ozonation decreased the gelatinization temperature, and color analysis showed increased L* and b* values in the modified starch. Incorporating the modified starch into gummy candies enhanced L* values, decreased b* values, and improved water activity (aw) and moisture retention compared to formulations containing native starch. Furthermore, the modified starch enhanced the gumminess, chewiness, hardness, and melting point of the candies. Notably, formulations with 25–50% substitution of ozone-modified starch exhibited textural, thermal, and sensory properties closely resembling those of gelatin-based candies and were preferred by the majority of panelists.