Physicochemical and Sensory Properties of Vegan Gummy Candies Enriched with High-Fiber Jaban Watermelon Exocarp Powder
Mohammad Tarahi, Malihe Mohamadzade Fakhr-davood, Shiva Ghaedrahmati, Sahar Roshanak, Fakhri Shahidi
Foods
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.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
Jaban watermelon exocarp (JWE) powder improves viscosity and hardness
“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).”
gummy candies (GCs) received highest panelists' score GC 5 sample
“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.”
gummy candies (GCs) prepared with different concentrations of JWE powder, citric acid, and agar gum
“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 p...”