- 期刊
Enhancing the Formulation of Pectin-Based Soft Jelly Type Candy by Using Natural Extracts and Oligofructose
摘要
Pectin-based soft jelly type candies were produced by substitution of sucrose and corn syrup with sorbitol and oligofructose (25% of sucrose) and the product was improved by adding some natural bioactive extracts (black cumin, grape seed, licorice, propolis, turmeric, and olive leaf). The results showed that the most significant effect of the extract in terms of textural parameters was the springiness of the candy. The moisture content was significantly influenced by the incorporation of extracts depending on the extract nature (the ratio of lipophilic and hydrophilic fractions of plant material, bound water content, limitations on extract amount due to bitter taste). With the addition of the extracts to the candy samples, the moisture content of the samples increased between about 10-25%. The addition of the extracts provided high amount of phenolic substances to the candy, while the radical scavenging activity was also high in direct proportion to phenolics content. In this respect, olive (457.00 mg GAE/kg, 73.27%) and propolis (244.00 mg GAE/kg, 48.97%) extracts stood out from the rest of the sources. The DPPH radical scavenging activity of the candies increased around 5-160% by the incorporation of the extracts. In terms of sensory aspects, candy containing black cumin extract received the most appreciation. Considering double and triple use of extracts, the combination of black cumin and propolis extracts was the most appreciated mixture in terms of taste. Soft jelly type candy formulations can be supplemented with various extracts to enhance the bioactivity of the product.
參考文獻
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