Texture profile of jelly agar cup products and evaluation of recommendation and warning labels related to choking risk
Abstract
Jelly agar in plastic cup packaging (jelly agar cup) is a practical, economical dessert with a chewy texture, but it can
cause choking. The texture profile of commercial jelly agar cups needs to be studied to obtain an overview of choking
risks that may occur. This risk is informed to consumers through recommendations and warnings on the label, so
consumer understanding is important to prevent undesirable conditions. The purpose of this study was to obtain
the texture profile of the jelly agar cup and see its relation with choking risk, and evaluate jelly agar cup label
information and consumer perceptions, especially recommendations and warnings. Texture profile was determined
on parameters of cohesiveness, hardness, adhesiveness, springiness, and chewiness. Label identification was carried
out on primary and secondary packaging. Consumer perceptions of the label were obtained through a survey. Data
showed that jelly agar cups that cause choking risk are products with jelly powder hydrocolloid (contains gum and
agar or carrageenan) and carrageenan at fairly high concentrations. The high hardness and cohesiveness values of
jelly agar cup produce a firmer texture, difficult to chew and swallow. Jelly agar cups that have included
recommendations tend to have high cohesiveness values and use konnyaku flour. Secondary packaging has higher
regulatory compliance than primary packaging. Warning information regarding choking risk prevention hasn’t been
regulated. Respondents’ perceptions of jelly agar cup label, especially recommendation and choking risk warnings,
and food additives, are dominated by agree and strongly agree choices more than 75%.
Keywords: choking risks, consumers, hydrocolloids, jelly agar cups, recommendation and warning information
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References
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