Ghodsi Saba, Nouri Marjan
Department of Food Science and Technology Roudehen Branch, Islamic Azad University Roudehen Iran.
Food Sci Nutr. 2024 May 22;12(8):5785-5798. doi: 10.1002/fsn3.4190. eCollection 2024 Aug.
Gummy candy is one of the main snacks for children, and conventional samples with high calorie illustrate no nutritional value; therefore, the aim of present research was to develop functional product on priority. Celery () puree (25%-50%), boswellia gum (10%-20%), lemon essential oil (0.25%-0.50%), and sugar (10%-20%) in two levels were considered for vegan gummy candy production. Based on central composite design, the 30 types of gummy candies were prepared; afterward, response surface methodology was applied to optimize results determined by texture (hardness, springiness, adhesiveness, gumminess, chewiness, and elasticity characteristics), physicochemical attributes (pH, sugar content, water activity, antioxidant function, and calorie restriction), and also sensory evaluation. In general, elevated concentration of celery puree and boswellia gum-enhanced hardness, chewiness, and also gumminess for treated products. On the other hand, higher sugar with lemon essential oil improved adhesion, springiness, and elasticity features. More boswellia gum, celery, lemon essential oil, and reduction in sugar elevated water activity and also declined pH for treated samples. The celery puree, boswellia gum, and lemon essential oil significantly enhanced antioxidant function of treated gummy candies. According to attained results, sugar had a remarkable influence on acceptability and in treated samples calorie decreased. Based on all investigated factors, optimal formulation was achieved including 25% celery puree, 20% boswellia gum, 0.450% lemon essential oil, and 13.55% sugar. Regarding the results, obtained gummy candy with high nutritional value and low calorie demonstrated the potential to produce extensively in food sector.
软糖是儿童的主要零食之一，传统的高热量软糖样本没有营养价值；因此，本研究的目的是优先开发功能性产品。在制作纯素软糖时，考虑了两个水平的芹菜泥（25%-50%）、乳香胶（10%-20%）、柠檬精油（0.25%-0.50%）和糖（10%-20%）。基于中心复合设计，制备了30种软糖；随后，应用响应面法对由质地（硬度、弹性、粘附性、黏性、咀嚼性和弹性特征）、理化属性（pH值、糖含量、水分活度、抗氧化功能和热量限制）以及感官评价所确定的结果进行优化。总体而言，芹菜泥和乳香胶浓度的提高增强了处理后产品的硬度、咀嚼性和黏性。另一方面，较高的糖与柠檬精油改善了粘附性、弹性和弹性特征。更多的乳香胶、芹菜、柠檬精油以及糖的减少提高了处理后样品的水分活度并降低了pH值。芹菜泥、乳香胶和柠檬精油显著增强了处理后软糖的抗氧化功能。根据所得结果，糖对可接受性有显著影响，且处理后样品的热量降低。基于所有研究因素，获得了最佳配方，包括25%的芹菜泥、20%的乳香胶、0.450%的柠檬精油和13.55%的糖。根据结果，所获得的具有高营养价值和低热量的软糖显示出在食品行业广泛生产的潜力。
