Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds

Abstract

Jelly candies have a poor nutritional value due to their primary ingredients, which include gelling agents and sugar. In comparison to commercial jelly candy, the aim of this study is developing a natural and healthy jelly candy using fresh fruit comparing with commercials. Three types of jelly candies were prepared (T1: 75% strawberry + 25% beetroot; T2: 50% strawberry + 50% beetroot; T3: 25% strawberry + 75% beetroot). Physico-chemical, phytochemical, microbial, and sensorial profiles of jelly candy were evaluated. The results showed the superior recipe was T1, which recorded the highest values of bioactive compound content. Therefore, it also had the highest antioxidant activity 52.55%. Otherwise, T2 was considered the most favorable recipe for sensory evaluation, which recorded the highest value of overall acceptability and other sensory properties. Decreasing moisture content in all treatments compared with control had a great effect of preventing microbial growth in all samples except control. Therefore, this study creates a new healthier alternative product with the same sensory parameters of commercial jelly candy for all consumer types, especially children. ACKNOWLEDGMENT: All authors are thankful to the Food Science Department and Food Processing Technology Program at the Faculty of Agriculture, Cairo University, Egypt for helping them for conducting a few practical experiments in their laboratories.

Pre-Harvest Application of Salicylic Acid, Abscisic Acid, and Methyl Jasmonate Conserve Bioactive Compounds of Strawberry Fruits during Refrigerated Storage

“…Ten strawberry fruits were ground in a blinder for juice extraction. A digital refractometer (model PR101, Co. Ltd., Tokyo, Japan) was used to determine the TSS% in the extracted strawberry juice [27]. The pH of extracted strawberry juice was measured using a digital pH meter (HI 9219, Smithfield, RI, USA).…”

PENGARUH KONSENTRASI GULA TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK PERMEN JELLY BUAH TOMI-TOMI (Flacourtia inermis, Roxb)

“…Dewasa ini pangsa pasar produk-produk konfeksioneri seperti permen baik permen keras (hard candy), permen lunak (soft candy), permen jelly, maupun nougat semakin meningkat karena memiliki harga yang tidak terlalu mahal dan indikator-indikator organoleptik yang diinginkan, yang dengan demikian meningkatkan konsumsi permen per hari secara global (Ali et al, 2021) . Permen Jelly merupakan produk yang memiliki nilai kalori yang tinggi yang dibuat dari bahan dasar gula, air, dan sirup fruktosa.…”

A Chemometric Investigation on the Functional Potential in High Power Ultrasound (HPU) Processed Strawberry Juice Made from Fruits Harvested at two Stages of Ripeness

“…Considering their chemical composition and biological potential, strawberries can be considered a functional food [7]. Therefore, strawberry fruits are used in the production of various functional products such as functional dairy products [8,9], functional gluten-free products [10], functional fermented beverages [11] and products [12], functional marmalade [13], functional jelly candies [14], functional fruit juices [15], functional fruit drinks [16] and nectars [17].…”