Text Box: Text Box: CHEMISTRY & NUTRITION Text Box: The effects of soy protein on the physico-chemical properties of starch-set gummi-type confections Text Box: Alex Siegwein and Dr. Vodovotz Text Box: Soft, chewy candies such as gummies are a large part of the US confectionery industry. Starch-set gummies offer an alternative to gelatin but are associated with shortness, a texture fault in gummi candies; therefore, the objective of this investigation is to improve the texture, and nutritional value, of starch gummies using soy protein isolate. Gummi candies made with fruit juice concentrate and set with modified wheat starch were compared to gummies formulated with a 50% starch-SPI substitution. Gummies were cooked in a batch process to a 65 oBrix followed by starch moulding and warm curing to 75 oB. Thermal, textural, and rheological analyses were used to characterize the physico-chemical properties of each formulation. Thermogravimetric analysis (TGA) results showed that the substitution of starch with SPI caused an increase in bulk-like water. DSC results showed that the Tg midpoint at ~ 28 oC did not change with SPI addition (P>0.05, but the Tg temperature range widened significantly (P>0.04) indicating increased system heterogeneity. Rheometric analysis showed that SPI incorporation induced rheopexy, possibly attributable to protein conformational changes (dilatancy observed in both formulations). Lastly, Instron texture analysis demonstrated that soy gummies exhibited more “gumminess”, likely due to increased cohesiveness caused by less mechanically starch-bound water. All results indicate that SPI can positively impact textural properties of gummi-type candies.