Assessment of antioxidant activities and sensory quality of gummy candy added pomelo peel powder and pomelo juice

Abstract

Nowadays, consumers are increasingly demanding the use of healthy foods. Gummy candy is a product that many consumers like to use, but this foodstuff contains few beneficial compounds. The objective of this study was to evaluate the effect of the addition of different levels of pomelo peel powder (0.5-2%) and pomelo juice levels (0-30%) on improving antioxidant activity in gummy candy. Furthermore, the attributes such as colour properties, texture profile, and organoleptic characteristics of all products were also determined in the present study. The results showed that both ingredients improved the total phenolic compounds and antioxidant activity of the product while reducing its L* and b* values. The addition of two constituents also created a great pomelo smell and a slightly bitter taste in harmony with the natural sweetness of the product. However, the increase in the amount of fruit peel powder caused a substantial reduction in the hardness and cohesiveness properties of gummy candy. The best formulation, which contains pomelo peel powder and fruit juice concentrations of 1 and 20%, respectively, helped improve the phenolic content (110.48 mg/100 g dry matter (DM)) and antioxidant activity (84.78 mg/100 g DM) of the product. In this formulation, the sample reached a sensory acceptance score of 6/9. Further studies should investigate the concentration of stabiliser agents, as well as food flavouring agents.