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

Abstract

The customer demand for healthier, fortified, and vegan products has recently received much attention. In this study, the vitamin C content, total phenolic compounds, total flavonoid, and anthocyanin, as well as the antioxidant activity of Jaban watermelon exocarp (JWE) powder were first investigated. Then, the gummy candies (GCs) were prepared with different concentrations of JWE powder (20, 35, and 50%), citric acid (0.75 and 1%), and agar gum (0.5 and 1%), and their physicochemical and sensory properties were evaluated. The results showed that the moisture content and water activity of GCs decreased, while the pH value increased with the increasing concentration of JWE powder. Moreover, the GCs became brighter and more yellowish. The rheological and textural analysis indicated that the viscosity and hardness of GCs improved in higher JWE powder levels (0.457 to 1.550 Pa·s and 1667 to 7232 g, respectively). Furthermore, the highest panelists’ score was given to the GC 5 sample with 35% JWE powder, 0.75% acetic acid, and 0.5% agar gum.

Current Innovations in the Development of Functional Gummy Candies

“…After molding, GCs are cooled and dried by air convection in chambers or tunnels to achieve a dry-sticky texture in the shortest possible time, with a relatively high-water content varying between 15 and 30% [ 8 ]. Although gelatin offers a variety of functional properties in GC preparation, such as firmness, consistency, and gelling properties, some consumers demand vegan, halal, and kosher-certified food products [ 9 ]. Besides, these popular foodstuffs are often of low nutritional value and high sugar content, which may increase the risk of several chronic diseases, such as obesity, tooth decay, hyperglycemia, and type 2 diabetes.…”