Physical and organoleptic characteristics of jelly candy from beetroot (Beta vulgaris L.) and red dragon fruit skin (Hylocereus polyrhizus)

Abstract

Jelly candy is made from fruit juice and gelling ingredients as well as additional sweeteners. Jelly candy ingredients are often used as an alternative snack for people with diabetes, and contain nutrients and are high in fiber, so that they can meet nutritional needs and as well as help people avoid hyperglycemia. This study aims to investigate the physical and sensory characteristics of jelly candy made with natural coloring agents from beetroot and red dragon fruit skin. This study was designed by examining 3 (three) variables, namely: 1) type of dye (P), gelling agent (G) and the ratio of stevia:sucrose (R). The parameters analyzed were physical (texture and color) and organoleptic properties (color, aroma, taste and texture). The results showed that the texture, color (L*, a*, and b*), and organoleptic (color) parameters were influenced by the addition of coloring agents (P). The value of texture, color (b*), and organoleptic (color) are all impacted by the inclusion of gelling agents (gelatin and pectin). The textural value is influenced by the stevia: sucrose ratio. Based on the analysis, the best treatment was the combination of red dragon fruit skin with gelatin and stevia: sucrose ratio of 0%:30% with the texture value (10.03 g/mm), color *L (26.27), a*( 15.47), b*(8.27) and organoleptic properties (color) was 3.39-3.44 (neutral).

A review on polysaccharide-based jelly: Gell food

“…Various examples of this trend include jelly made from exceptional raw materials, such as lactic acid bacteria fermented purple potato jelly ( Tang, He, & Cheng, 2023 ); white fungus multi-candy jelly ( Wang, Gao, & Wang, 2023 ); cherry jujube peanut cardinal iron supplement jelly ( Wei et al, 2023 ); persimmon jelly ( Yang et al, 2023 ); honeysuckle pear jelly ( Zhang et al, 2023 ); orange broccoli jelly ( Han, Wang, Gan, Zhang, & Chen, 2023 ); wakame jelly ( Wu & Yu, 2023 ); walnut green peel pectin low-sugar jelly ( Lv et al, 2023 ); and lotus leaf grapefruit jelly ( Lv, Chen, et al, 2023 ), among others.In recent years, there has been significant progress in research on non-starch jelly with a focus on its potential in healthcare. Fajriyani, Anwar, and Noviasari (2024) utilized beetroot and red dragon fruit peel as raw materials, incorporating natural pigments as colorants, to develop a jelly that contains nutrients and high fiber. This jelly has the potential to help individuals regulate their blood sugarlevels.…”