Physicochemical and Sensory Properties of Vegan Gummy Candies Enriched with High-Fiber Jaban Watermelon Exocarp Powder

Abstract

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·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.

Physicochemical Properties, Bioactive Compounds Degradation Kinetics, and Microbiological Counts of Fortified Pomegranate Gummy Candy (GC) during Ambient Storage

“…Regarding a single sample of GC, the results suggest an initial measurement of 38.53 mg GAE/GC on Day 0, which subsequently decreased to 30.05 mg GAE/GC by Day 15. Notably, despite undergoing degradation, the phenolic compound content remained remarkably high, surpassing 2000 mg GAE/100 g. This surpassing of levels observed in previous studies is of particular interest, whereby Ali et al (2021) reported 299 mg GAE/100 g in strawberry and red beetroot candy, while Tarahi et al (2023) documented 520 mg GAE/100 g in gummy candies formulated with Jaban watermelon exocarp powder. As a result, our pomegranate gummy candy exemplified a potential sample showcasing an abundant phenolic profile.…”

“…While Gunes et al 2022) listed that common aw was in the range of 0.45 and 0.75, these levels were below the critical values for microbial growth. Meanwhile, Buerman et al (2019) and Tarahi et al (2023) reported that the aw of confectionery products usually ranged from 0.54-0.66. However, the GC products should have higher aw because of their soft and jelly nature, which ranges acceptably from 0.7 to 0.8 (Periche et al, 2014).…”

Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows

“…This behavior can be advantageous for releasing compounds that are present in the chewing gum matrix. Finally, the optical properties of confectionery products have a significant effect on their overall perception and consumption (54). The color properties of pastille and marshmallow samples containing different additives were determined by examining L*, a*, b*, C* (chromaticity), and h° (hue angle; Table 4).…”

Current Innovations in the Development of Functional Gummy Candies

“…After molding, GCs are cooled and dried by air convection in chambers or tunnels to achieve a dry-sticky texture in the shortest possible time, with a relatively high-water content varying between 15 and 30% [ 8 ]. Although gelatin offers a variety of functional properties in GC preparation, such as firmness, consistency, and gelling properties, some consumers demand vegan, halal, and kosher-certified food products [ 9 ]. Besides, these popular foodstuffs are often of low nutritional value and high sugar content, which may increase the risk of several chronic diseases, such as obesity, tooth decay, hyperglycemia, and type 2 diabetes.…”