Influences of red pitaya fruit puree and gelling agents on the physico-mechanical properties and quality changes of gummy confections

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.