Development of Confectionery Products with Functional Properties Using Non-Traditional Plant Raw Materials

Bagautdinov, I.I.; Gusev, A. A.; Nigmatzyanov, Almas; Chernenkov, Evgeniy; KALUZHINA, Olesya Yurievna

doi:10.1080/15428052.2023.2191878

Cited by 1 publication

(1 citation statement)

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“…Generally, consumers appreciate flavors derived from real fruits, and the overall sensory appeal of GCs is enhanced even with the addition of small amounts of fruit flavors. In this regard, Bagautdinov et al [ 49 ] investigated the sensory attributes and consumer preference for GCs flavored with different fruits, including strawberry, orange, and pineapple. The study found that the GCs with fruit flavors were highly favored by consumers, especially strawberry- and orange-containing GCs.…”

Section: Preparation Of Gcs Based On Novel Formulationsmentioning

confidence: 99%

Current Innovations in the Development of Functional Gummy Candies

Tarahi,

Tahmouzi,

Kianiani

et al. 2023

Foods

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Nowadays, consumers are aware of the necessity of following a healthy diet and there is demand for natural and nutritious food products, especially for children. Consequently, new trends in the food industry are focused on the development of foods with low levels of sucrose and artificial additives (e.g., flavors and colorants), as well as high antioxidant, protein, and fiber content. On the other hand, some consumers demand vegan, halal, and kosher-certified food products. In this regard, conventional confectionary products such as gummy candies (GCs) are increasingly losing their popularity. Therefore, the development of plant-based and functional GCs has gained the attention of researchers and manufacturers. This review highlights recent innovations in the development of GCs with alternative gelling agents and sweeteners, natural flavors and colorants, and the incorporation of medicines, fiber, protein and antioxidants into GCs. Additionally, it summarizes their effects on the techno-functional, sensory, and nutritional properties of GCs.

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Section: Preparation Of Gcs Based On Novel Formulationsmentioning

confidence: 99%