Optimization of Dendrobium officinale flower soft candy preparation and evaluation of its antioxidant activity

Abstract

Background: The preparation of Dendrobium officinale flower soft candy was optimized based on orthogonal tests, texture profile analysis (TPA), and sensory properties. A concentrated flower extract served as the raw material, with gelatin and agar powder serving as the gelling agent. The optimal amount of each component in the candy was studied. Nutrient content and antioxidant activity were also determined for the soft candy. Results:The amount of each component in the candy affected the hardness, chewability, toughness, and elasticity. With a total sugar content of 500 g, the soft candies prepared with 30% concentrated flower extract, 15% gelling agent, 25% sweetener, and 0.14% acidulant showed appropriate hardness, springiness, resilience, and chewiness, and this particular preparation achieved the highest sensory score of 90.01. The soft candies contained 2.24% flavonoids and showed free radical scavenging activities against 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) (69.7%) and 2,2-azido-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (61.2%). The candies also contained protein, carbohydrates, sodium, and other nutrients, suggesting that they are suitable for consumption by the general population. Conclusion:The optimal formulation of the soft candies was determined by orthogonal experiments and exhibited appropriate flavor, texture, and moderate nutritional value.

Investigating the potential of wine lees as a natural colorant and functional ingredient in jelly production

“…Zhenlin et al 49 . reported similar hardness and resilience values of soft candies with increased antioxidant content as the current study, while the springiness and chewiness values were higher.…”

“…We did not observe any significant difference in the springiness values of the samples (P > 0.05). The springiness values of jelly samples examined in the current study were generally lower than what has been reported in the literature, 33,48,49 which may be attributed to a stronger structure of the gelatin gel matrix.…”

“…Zhenlin et al 49 reported similar hardness and resilience values of soft candies with increased antioxidant content as the current study, while the springiness and chewiness values were higher. Overall, the addition of WL resulted in a statistically significant decrease in the hardness, cohesiveness, and resilience parameters of the jellies.…”