Quality and antioxidant properties of jelly incorporated with corn concentrate

Abstract

Gummy jellies are popular desserts or snacks and widely consumed by various age groups around the world. Consumers' new needs and desire for a healthy food have promoted supplementation of the functional food ingredient to snack foods. As corn concentrate (CC) possesses diverse functional activities, it may be beneficial to increase its consumption via supplementation into snack foods such as jelly. There has been a scarcity of reports on antioxidant potential of CC and how much level is enhanced which occurs upon making CC incorporated jellies. This prompted us to undertake the present investigation with the objective to evaluate the physical, sensory, and antioxidant characteristics of jellies containing various levels of CC (3%, 6%, 9%, and 12%). The pH level (6.98 to 6.45), moisture content (89.34 to 80.06%, w.b.), and lightness (L * ) (20.79 to 16.50) decreased significantly while total soluble solids (1.04 to 2.48 °Brix), hardness (3.47 to 5.57 N), redness (a * ) (-0.45 to 4.95), and yellowness (b * ) (4.76 to 7.70) increased significantly with increasing levels of added CC (p<0.05). In addition, 2,2-diphenyl-1-picrylhydrazyl (0.62 to 3.45%) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (0.22 to 1.88%) radical scavenging activities significantly increased (p<0.05), and they were well-correlated. Consumer acceptance test indicated that addition of 6% CC had a favorable effect on consumer preferences for most attributes. Based on our study, jelly with 6% CC is recommended for developing CC-added jellies with improved overall qualities without sacrificing consumer acceptability while taking advantage of the functional properties of CC.

Assessment of Rosemary (Rosmarinus officinalis L.) Extract as Antioxidant in Jelly Candies Made with Fructan Fibres and Stevia

“…We found no specific trials for RE-enriched candies but other phenolic ingredients, including, guajava extract [ 46 ], menthe and chamomile extracts [ 13 ], and grape by-products or betanin encapsulated with nanoliposomes [ 6 , 8 ] showed antioxidant activities in candy matrixes. Similarly, the addition of corn concentrates at high doses (3–12 g/100 g) also enhanced the antioxidant activities in jelly candies [ 47 ], while corn fibre gum exhibited good antioxidant activity in concentration-dependent manner [ 48 ], which agrees with our results. Other ingredients have been reported as protecting antioxidants against heat in sugary products.…”

Quality and antioxidant properties of jelly supplemented with apricot juice concentrate

“…Although apricots are considered as one of the most promising functional foods due to the crucial constituents (such as dietary fiber, sorbitol, potassium, copper, and 한국식품저장유통학회지 제26권 제4호 (2019) 426 ginseng (17), Rehmannia radix (18), purple sweet potato (19), cranberry (20), and corn (13) concentrates have been successfully used in jelly manufacturing. Nevertheless, little information is available regarding the effects of AJC on the physicochemical and sensory properties of gummy jellies.…”