Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 50, Issue 2, Pages 331-339Publisher
WILEY
DOI: 10.1111/ijfs.12638
Keywords
Antioxidant activity; gelatin; gummy confections; pectin; pitaya fruit; textural analysis
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Funding
- Universiti Sains Malaysia (USM)
- Ministry of Higher Education (MOHE), Malaysia
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Gelatin (GGC) and high-methoxyl pectin (PGC)-based gummy confections incorporated with 20-25% (w/w) red pitaya fruit puree (RPFP; Hylocereus polyrhizus) were prepared at various ratios of gelling agent to water (gelatin:water approximate to 1:1, 1:1.5, 1:2; pectin:water approximate to 1:5, 1:7.5, 1:10). GGC and PGC showed higher antioxidant activity with increasing RPFP content. Hardness, gumminess and Young's moduli decreased significantly in GGC and PGC with increasing water content and RPFP, implying a marked decrease in rigidity and formation of flexible polymer gel networks. Descriptive sensory analysis deduced that RPFP could be used in making gummy candies with no adverse effect on the texture and overall acceptance. It was concluded that the incorporation of RPFP gave desirable texture, enhanced antioxidant activity and provided a natural vibrant red colour to the gummy confections.
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