Rheology and structure of gelatin-free jelly candies prepared with dry-fractionated pea and corn starches

Dry-fractionated (DF) starches are considered co-products of protein production and remain underutilized in food applications, where isolated starches are generally preferred. This study aimed to characterize DF pea starch, compare it with conventional corn starch, and evaluate their potential as sustainable alternatives to gelatin in jelly candies. Gelatin-based jelly candies were prepared as the control (G). DF pea starch exhibited a higher amylose content and water solubility index compared to corn starch. Least gelling concentration (LGC) was determined to be 16 % for DF pea starch, 12 % for corn starch, and 6 % for gelatin. Based on these values, three jelly candy formulations were developed by increasing the starch content by 4 % and 8 % above the respective LGC. Microscale and macroscale structural behaviors were evaluated using rheological tests and texture profile analysis (TPA), respectively. All jelly candies demonstrated a solid-like structure, as evidenced by a predominance of storage modulus (G′) over loss modulus (G″). DF pea-based jelly candies showed a significantly higher consistency index (1528 ± 58) than those made with corn starch (555 ± 158). However, DF pea starch candies had the lowest degree of structural recovery (mean value of 1.03 %), indicating a fragile gel network, as confirmed by the texture map and TPA results. DF pea-based jelly candies exhibited a more intense color compared to the other samples. These findings suggest that, despite some structural limitations that may require further optimization, DF pea starch is promising as a plant-based gelling agent in the formulation of vegan jelly candies.