No abstract

Gelatin (GGC) and high-methoxyl pectin (PGC)-based gummy confections incorporated with 20-25% (w/ w) red pitaya fruit puree (RPFP; Hylocereus polyrhizus) were prepared at various ratios of gelling agent to water (gelatin:water % 1:1, 1:1.5, 1:2; pectin:water % 1:5, 1:7.5, 1:10). GGC and PGC showed higher antioxidant activity with increasing RPFP content. Hardness, gumminess and Young's moduli decreased significantly in GGC and PGC with increasing water content and RPFP, implying a marked decrease in rigidity and formation of flexible polymer gel networks. Descriptive sensory analysis deduced that RPFP could be used in making gummy candies with no adverse effect on the texture and overall acceptance. It was concluded that the incorporation of RPFP gave desirable texture, enhanced antioxidant activity and provided a natural vibrant red colour to the gummy confections.

This study aims to determine the effects of different pineapple maturity indices on the human taste and recognition threshold. Sensitivity levels of the subject's taste buds on four basic tastes, sweet, salty, sour, and bitter, were observed before, after they had ingested 50 g and up to 100 g of pineapple at maturity indices 3-7. Consumption of pineapple as low as 50 g had a significant (p < .02) influence on the sweet and bitter taste thresholds. The sensitivity of sweetness decreased (p < .02) after 50 g of pineapple intake at all maturation indices. However, the sensitivity of bitter taste was enhanced significantly after pineapple intake of 50 g at maturation indices 3 and 4. Pineapple intake at lower maturity indices had significantly influenced sweet and bitter taste thresholds that could impact food perception.