Utilization of some natural plants sources in producing new product (gummy jelly candy) | ||||
| International Journal of Family Studies, Food Science and Nutrition Health | ||||
| Volume 3, Issue 2, December 2022, Page 40-63 PDF (667.56 K) | ||||
| Document Type: Original Research | ||||
| DOI: 10.21608/ijfsnh.2022.260806 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Mona A Abd EL Latif; Hanan A. Abd El Aziz; Azza A Kamal El Deen | ||||
| Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| Jelly candies are circulating among many people and children which do not have nutritional value and contains synthetic dyes that are very harmful to the consumer body especially gummy jelly candy is highly favored by all circles. The idea of adding natural plant extracts which have good nutritional value into candy product have been developed. Five gummy jelly candies were made by adding natural plant extracts such as Lemon, peppermint, Tamarind, Red Roselle and date fruits with chocolate. The results showed that moisture content ranged from 15.119 to 20,001&,total soluble solids ranged from 60 to 61%, protein ranged from 10.809 to 19.949%, total sugars ranged from 54 to 58%, color at 420 nm ranged from 0.119 to 0.924, the result obtained that (T1) had the high content of total phenolic compounds (26.094 mg/g GAE) while (T2) had the lowest value (13.199 mg/g GAE) , meanwhile the values content of (T5), (T3), and (T4) were 18.147 , 17.892 and 15.926 mg/g GAE respectively. The antioxidant activity of gummy jelly candy ranged from 71.837 to 46.865 % respectively. For the texture profile analysis (TPA) added date fruit juice and chocolate had the high value of all the parameters of TPA compared to the others treatments, while storage for three and six months led to increment and decrement in all the TPA of all gummy jelly candies treatments. Regarding sensory evaluation, no significant differences were found among the five jelly candies studied for most of the parameters, except treatment (T5) which a significant difference was observed in texture between it and the others at zero time these resultsconfirmed by the TPA analysis. Thedescription of the overall palatability by the panelists ranged between much palatable and palatable for all the products.Finally, it could be concluded through this study that it was, successful to produce gummy jelly candieswith adding natural plant extracts and offers a perfect candies forconsumers and children's which concerned about a healthy sweets | ||||
| Keywords | ||||
| Gummy jelly candle; Gelatin; Texture; profiler | ||||
|
Statistics Article View: 274 PDF Download: 2,184 |
||||
