Physicochemical Properties of Jelly Candy Made with Pectin from Red Dragon Fruit Peel in Combination with Carrageenan

Abstract

Jelly candy is a product with a soft and chewy texture due to a gelling agent such as pectin and carrageenan. Red dragon fruit peel widely uses as natural pectin in various products, one of which is jelly candy. However, the resulting product has a less chewy texture. Thus, combining the natural pectin and carrageenan is expected to improve jelly candy’s physicochemical characteristics. Moreover, in jelly candy products, the combination of carrageenan with red dragon fruit peel pectin have not been applied. The methods in this research consisted of extraction of red dragon fruit peel and jelly candy making. This study uses completely randomized design with two factors: the concentration (3.5%, 4%, 4.5%) and ratio (2:1, 1:1 and 1:2) of red dragon fruit pectin and carrageenan. The jelly candy obtained were observed for its texture, color and moisture content. Hardness, cohesiveness, gumminess and chewiness were analyzed to determine the texture of jelly candy. The result showed a combination of red dragon fruit peel pectin and carrageenan within a ratio of 2:1 at 4.5%, selected as the best ratio and concentration in making jelly candy. The jelly candy had a hardness value of 421.59±7.94 g, cohesiveness 0.39±0.01, gumminess 122.22±2.77, chewiness 117.54±2.61, lightness 32.39±0.16 and moisture content 45.83±2.68%. This study provides new insight into gelling agents used to produce jelly candy and the effect on the physicochemical characteristics of jelly candy product.

Evaluation of Physicochemical Properties of a Hydrocolloid-Based Functional Food Fortified with Caulerpa lentillifera: A D-Optimal Design Approach

“…The moisture content of the fortified jellies was found to be comparable to the red dragon fruit peel jelly [38]. However, the moisture content of jellies can vary widely, with reported values being as low as (18%) [39] or as high as 93.83% [40].…”

“…It is suggested to store food products in an environment with relative humidity (RH) of between 55% and 65% to prolong the shelf life of the food products [43]. The moisture content of the fortified jellies was found to be comparable to the red dragon fruit peel jelly [38]. However, the moisture content of jellies can vary widely, with reported values being as low as (18%) [39] or as high as 93.83% [40].…”

Physical, Chemical, and Sensory Characteristics of Star Fruit (Averrhoa carambola L.) Jelly Candy with Various Concentrations of Carrageenan-Konjac and Carrageenan-Pectin

“…The optimal ratio and concentration for jelly candy, which combined carrageenan and red dragon fruit peel pectin, is about a 2:1 ratio of 4.5%. The jelly candy had a hardness value of 421.59±7.94 g and a moisture content of 45.83±2.68% (Soedirga and Marchellin, 2022). Furthermore, dried roselle calyx and sugar are used to make jelly candy.…”

Effect of red dragon fruit (Hylocereus polyrhizus) peel and pulp on jelly candy chemical composition and acceptance

“…Hereas, some parts of the fruit other than the pulp, such as the peel and seeds provide many benefits. The fruit peel ranges from 30-35% of the total weight and is usually disposed as waste that pollutes the environment [7]. Furthermore, dragon fruit peels nutritions is the great potential as anutrient-enriching ingredients.…”

“…The previous study combined pectin from red dragon fruit peel with carageenan to produce jelly candy. The higher the proportion of carageenan, the higher the gummines, cohessiveness, hardness, chewiness and lightness of the jelly candy [7]. Other study used the combination of gelatin and carageenan as the gelling agent of dragon fruit gummy candy.…”