Development of Gummy Candy with Date Paste and Natural Preservatives: Rheological and Physical Properties | ||||
| Food Technology Research Journal | ||||
| Volume 6, Issue 2, December 2024, Page 122-138 PDF (861.88 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ftrj.2025.344642.1122 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Amira S. El-mahrouky  1, 2; Marwa M. Helmy3; Aml S. ELnawawy4
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| 1Food Engineering and Packaging Department, Food Technology Research Institute, Agricultural Research Center, Giza, EgyptFood Technology | ||||
| 2Research Institute, ARC | ||||
| 3Food Engineering and Packaging Department, Food Technology Research Institute, Agriculture Research Center | ||||
| 4Food Engineering and Packaging Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| This study aimed to enhance gummy candy by incorporating date paste and varying ratios of gelling agents—gelatin (12%, 15%, and 17%) and starch (2%, 4%, and 6%)—to evaluate their effects on rheological and physicochemical properties. Additionally, the antimicrobial activity of cinnamon extract and citric acid solution was investigated as natural preservatives against Escherichia coli O:157 (wild-type strain 93111), Staphylococcus aureus subsp. aureus (ATCC 25923), and Candida albicans. The minimum inhibitory concentration (MIC) for citric acid solution against Escherichia coli, Staphylococcus aureus and Candida albicans were recognized at the concentrations 2%, 1% and 0.5% respectively; while it was 4%, 0.03% and 4% respectively for the cinnamon extract. The minimum bactericidal concentration (MBC) of citric acid solution was recorded only at 0.5% for both E. coli and S. aureus, while for cinnamon extract, it was recorded at 4% for C. albicans. The final concentrations incorporated into the gummy candy formulations were 2% citric acid solution and 4% cinnamon extract. The gummy candy treatments displayed pseudoplastic behavior. Gel strength values ranged from 9.20 to 24.68 N, moisture content from 19.34% to 23.27%, and water activity from 0.68 to 0.74. The DPPH free radical scavenging activity ranged between 72.58% and 83.9%. Total soluble solids (TSS) ranged from 61.3 to 75.4°Brix, while total sugars and reducing sugars were between 50.15%–63.4% and 42.35%–53.77%, respectively. | ||||
| Keywords | ||||
| Flow behavior; starch; gelatin; MIC; MBC | ||||
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