Journal
FOODS
Volume 12, Issue 7, Pages -Publisher
MDPI
DOI: 10.3390/foods12071478
Keywords
gummy candy; functional food; high-fiber product; fruit byproduct; confectionery industry
Categories
Ask authors/readers for more resources
The study investigates the nutritional content and antioxidant activity of Jaban watermelon exocarp powder, and evaluates the physicochemical and sensory properties of gummy candies prepared with different concentrations of the powder. The results show that higher concentration of JWE powder improves the moisture content, acidity, brightness, viscosity, and hardness of the gummy candies. The gummy candy with 35% JWE powder, 0.75% citric acid, and 0.5% agar gum receives the highest score from panelists.
The customer demand for healthier, fortified, and vegan products has recently received much attention. In this study, the vitamin C content, total phenolic compounds, total flavonoid, and anthocyanin, as well as the antioxidant activity of Jaban watermelon exocarp (JWE) powder were first investigated. Then, the gummy candies (GCs) were prepared with different concentrations of JWE powder (20, 35, and 50%), citric acid (0.75 and 1%), and agar gum (0.5 and 1%), and their physicochemical and sensory properties were evaluated. The results showed that the moisture content and water activity of GCs decreased, while the pH value increased with the increasing concentration of JWE powder. Moreover, the GCs became brighter and more yellowish. The rheological and textural analysis indicated that the viscosity and hardness of GCs improved in higher JWE powder levels (0.457 to 1.550 Pa center dot s and 1667 to 7232 g, respectively). Furthermore, the highest panelists' score was given to the GC 5 sample with 35% JWE powder, 0.75% acetic acid, and 0.5% agar gum.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available