Challenges in confectionery industry: Development and storage stability of innovative white tea‐based candies

Abstract

The aim of this study was the development of innovative candies formulations accordant with the present trends in the confectionery industry. Steviol glycosides, sorbitol, and agave syrup were used as sucrose alternatives, while agar and pectin were included instead of gelatin for the formulation of vegan candies. Additionally, white tea extract was used as a candy base and source of bioactive compounds. Bioactive quality (total phenolic content, antioxidant capacity, epigallocatechin gallate, and caffeine content) and physicochemical (dry matter, springiness, hardness, color) parameters of candies were monitored during 4 months of storage at 4 and 22 °C. Pectin candies with the highest content of dry matter (79.8%) showed the longest shelf life, while those with agar (52.0% and 66.2%) were the most susceptible to spoilage. Candies prepared with agar were less hard (0.4 and 0.6 N) and with less elastic texture (1.5 and 3.4 mm) and showed the highest stability of physicochemical parameters during storage, while those with pectin were also less hard (0.5 N) but with more elastic texture (10.7 mm) than gelatin candies (3.6 and 4.4 mm; 2.4 and 4.1 N). Although gelatin samples were characterized with the greatest bioactive quality parameters immediately after production, they showed a higher instability of the same parameters during storage compared to the agar and pectin candies.Practical ApplicationAccording to the consumers’ demands for healthier confectionery products, formulations of candies with sucrose alternatives, non‐animal hydrocolloids, and natural bioactive compounds were developed. Giving a deeper insight into their physicochemical and bioactive properties, this paper could contribute to confectionery industry in development and optimization of formulations in order to obtain candies with desirable and attractive properties.

Assessment of jelly candy manufactured from prickly pear fruits (Opuntia Spp.)

“…From Table (7), it could be noticed that all of the studied attributes of prickly pear jelly candies received a mean score greater than (7.09) Concerning the texture, the highest score (8.45) was recorded for red peels jelly candy which was considered significantly high compared with other samples while, yellow peels jelly candy recorded the lowest score in texture (7.36). Regarding to color results, it could be noticed that red juice jelly candy and red peels jelly candy were the highest with the same value (8.45) followed by yellow juice jelly candy which was recorded (8.00).…”

“…Average sensory panel scores of appearance, color, texture, odor, taste and overall acceptability of jelly candies for juice, peels and juice peels mixture of red and yellow prickly pear are shown in Table (7). Values bearing the same small letter within the same column are not significantly different (P > 0.05).…”

“…The high sugar content and low nutritional value of confectionery products are questionable for their association with cardiovascular diseases, hypertension, diabetes and obesity [6]. For that, consumers demand healthier confectionery hydrogels foods with the most higher natural antioxidants and lower sugar content than current commercial products [7]. Replacement with natural pigments, such as betalains, anthocyanin and carotenoids in food industry because consumers have been avoiding foods that contain synthetic colorants [8].…”

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

“…Therefore, the consumers prefer healthier GCs with lower sugar content, vegan-friendly components, and the addition of dietary fiber, vitamins, antioxidants, phenolic components, probiotics microorganisms, etc. [ 2 , 3 ]. To meet such demands, some strategies are used to improve GC formulations and create specific functional properties by using sugar alternatives [ 4 ], natural flavors and colors [ 5 , 6 ], bioactive compounds [ 1 ], incorporation of dietary fiber [ 7 , 8 ], probiotic microorganisms [ 4 ], and substitutes for gelatin [ 2 , 3 ].…”

“…[ 2 , 3 ]. To meet such demands, some strategies are used to improve GC formulations and create specific functional properties by using sugar alternatives [ 4 ], natural flavors and colors [ 5 , 6 ], bioactive compounds [ 1 ], incorporation of dietary fiber [ 7 , 8 ], probiotic microorganisms [ 4 ], and substitutes for gelatin [ 2 , 3 ].…”