Enhancing the Formulation of Pectin-Based Soft Jelly Type Candy by Using Natural Extracts and Oligofructose

台灣農業化學與食品科學（中華民國一一一年十二月／第六十卷第四期：第一三三至一四五頁） Enhancing the Formulation of Pectin-Based Soft Jelly Type Candy by Using Natural Extracts and Oligofructose. Taiwanese Journal of Agricultural Chemistry and Food Science (December, 2022) 60(4): 133-145. 133. Enhancing the Formulation of Pectin-Based Soft Jelly Type Candy by Using Natural Extracts and Oligofructose Merve Aydın* and Derya Arslan Department of Food Engineering, Faculty of Engineering, Necmettin Erbakan University, Koycegiz Campus, Konya, Türkiye (Accepted for publication: September 12, 2022) 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. Key words: Natural extracts, Soft jelly type candy, Oligofructose.. 1. INTRODUCTION The demands for functional foods that support a healthy life have been increased due to consumer awareness of health relative issues(1). Candies are snacks with very common usage. They are food products that are frequently consumed at home, school and work environment by many parts of society such as children, adolescents and adults. Due to their high caloric value and carbohydrate content, consumption habits cause questioning. Therefore, it is a product group that is open to development in terms of functionality. In these respects, in the present study, experiments were carried out on soft jelly candy. Food industry has turned to the confectionery sector, where bioactive components will be used appropriately and at low cost, which is easy to consume and. will support nutrition (1, 2). In addition, it has focused on alternatives to develop functional confectionery products which are enriched with bioactive components, since the confectionery contains little or no bioactive components such as macromicro elements, vitamins and dietary fibers. Thus, candies can be a good vehicle for functional contents and can contribute to increase the consumption of substances beneficial to health(2). C o n s u m e r s h a v e s t a r t e d t o p r efer natural sweeteners that have positive effects on healthy, also dietary fibers that have prebiotic, low glycemic index, noncariogenic and immune-enhancing properties in confectionery products (3). In the last years, scientific studies have demonstrated the use of natural sweeteners in candies such as xylitol-based lozenge and chewing gum (4, 5), isomalt and maltitol-based soft. * Corresponding author. Tel: +90 332 325 20 24 (40 00); Fax: 0332 582 04 50; E-mail: merveeydn@hotmail.com DOI: 10.6578/TJACFS.202212_60(4).0002. 134. 農化與食科. Merve Aydın and Derya Arslan. c a n d i e s (6), h o n e y - b a s e d h a r d c a n d y (7), mannitol-based gummy candy(8), and steviol glycosides, sorbitol, and agave syrupbased soft candy (9) . The dietary fibers that are another functional group which were studied such as cellulose, inulin, mannooligosaccharide, acacia gum, guar gum, microcrystalline cellulose, polydextrose, dextrin, fructooligosaccharide and carboxymethyl cellulose and fructooligosaccharides, agar, pectin and polydextrose in jelly candies(3, 10, 11). Natural plant extracts have the potential as a bioactive ingredient source (particularly phenolic compounds) for the confectionery industry due to biological composition of them and the demands of consumers. A number of studies reported that consumption of confectionery products containing the plant extracts has positive effects on functional properties and nutrient content of products (3, 9, 12). The studies also indicated that plant extracts are significant tools in the creation of antioxidative potential and stability of the confectionery(3, 9). However, the use of such plant extracts in candies is still little assessed despite the wide range of extracts existing and more comprehensive studies are needed on this subject. Moreover, there are no studies on the combined use of these extracts. It was reported that exposure over a long time at high temperature during extraction reduced polyphenol diversity(13) and antioxidants activity (14) of herbal extract. This study went through a number of different formulations and production processes to develop a formula in which the herbal extracts were mixed with candy materials at a temperature and duration that does minimal damage to their bioactivity and ensured that a sufficient amount of herbal extract was added to each pectin based soft candy to assure its bioactivity in preparatory work. Thus, in our study, black cumin (Nigella sativa L.), turmeric (Curcuma longa L.),. 民國 111 年第 60 卷第 4 期. propolis, licorice (Glycyrrhiza glabra L.), olive leaf and grape seed (Vitis vinifera) extracts have been used as health-promoting in food products due to their beneficial physiological features, antioxidant(15, 16), anticancer(17), cariogenic and antidiabetic effects (16) besides the taste properties. Furthermore, sorbitol and oligofructose that exhibited functional properties such as blood glucose balancing and noncariogenic effect(18), low glycemic index, prebiotic and sweetener properties(19) were incorporated at low rates into the soft jelly type candy. The development of new confectionery products consubstantiated with natural contents containing antioxidants has indicated to be an interesting marketing strategy for the industry, primarily for products requiring inclusion of healthiness c h a r m (20, 21). T h i s r e s e a r c h p r i m a r i l y aimed to increase the bioactivity of the pectin-based soft candy by incorporating antioxidant rich spice, seed, root or plant extracts and determine the influence of these components on water activity, pH, non-enzymatic browning, texture and sensory properties of the candy. The bioactivity of the components was determined by total phenolic compounds and DPPH free radical activity assays. In addition, sorbitol and oligofructose were also used to reduce calorie and total carbohydrate values and to bring prebiotic properties.. 2. MATERIAL AND METHOD 2.1 Material The following were used for soft candy production: Sucrose (Petek, Konya, Türkiye); corn syrup (local market, Konya, Türkiye); Andre high methoxyl pectin APA165B (Yantal Andre Pectin Co. Ltd., China); sorbitol (Roquette, France); oligofructose (ORAFTI HIS, Belgium); citric acid (Alfasol, Kimbiotek, Türkiye); propolis (Har Bee) (Arça Tarım, Aydın,. Enhancing the Formulation of Pectin-Based Soft Jelly Type Candy by Using Natural Extracts and Oligofructose. Türkiye); black cumin (Nigella sativa L.), licorice (Glycyrrhiza glabra L.) and grape seed (Vitis vinifera L.), turmeric (Curcuma longa L.) (local herbalist, Konya, Türkiye); olive leaf (fresh)(Anamur, Mersin, Türkiye). Furthermore, acetic acid, methanol, sodium hydroxide, gallic acid and phenolphthalein (Merck) (Germany); FolinCiocalteu, sodium carbonate, 2,2-diphenyl1-picrylhydrazyl (DPPH) and trishydrochloride were purchased from SigmaAldrich (Germany). Ethanol used was foodgrade.. 2.2 Method 2.2.1 Experimental design At the beginning of this study, preliminary trials were carried out in order to determine the effects of sorbitol, oligofructose, and extracts (turmeric, black cumin, propolis, olive leaf, grape seed, and licorice) on sensory (taste/ flavor) properties of bioactive component rich pectin-based soft candy. Sucrose and corn syrup (100 g) was dissolved in water (300 mL) and were pre-cooked under atmospheric condition until boiling, followed by adding pectin (6 g) and sucrose (45 g) mixture to the hot solution. syrup were substituted with sorbitol at 4% (w/w) each. Additionally, sucrose was replaced by 25% (w/w) with oligofructose which enabled 10% reduction in the total carbohydrate content. Single or combinations (single, double, and triple) of plant extracts were added to the candy samples containing sorbitol and oligofructose and samples were subjected to sensory tests to determine the most preferred candy in terms of sensory properties. The initial number of soft candy samples was 168 (n; 2×3×28) while the number of samples was reduced to 84 by choosing the ones rated with score 5 or more in terms of taste/flavor in the sensory evaluation (n; 2×3×14) (Tab. 1).. 135. 2.2.2 Preparation of extracts The extraction process was performed according to the methods of Spigno et al.(22) and Mohebbati et al.(23). After the extracts were obtained separately with the specified method, various combinations were obtained by mixing them at the rates determined in the preliminary experiments. Fresh olive leaves were dried in a drying oven (Nüve, Türkiye) at 40℃ for 24 hours (h) and then olive leaf, black cumin seeds, licorice roots and grape seeds grounded into powder using a stainless steel grinder (Alveo, Türkiye). Powdered licorice, black cumin, grape seed, turmeric and olive leaf examples were extracted with 90% ethanol (food-grade, Merck)-water and 0.5% acetic acid in shaking incubator (at 50℃ with 120 rpm for 3 h) (Bandelin RK100H, Germany). The plant material-to-solvent ratio was 1：5 (w/v). The mixtures were stored at 4℃ overnight and then filtered using filter paper (150 μm). The filtrates were evaporated using a rotary evaporator (Heidolph Hei-Vap Core, Germany) at 50℃ . The extracts obtained were kept in a vacuum drying oven (JSVO-60T, Korea) at 50℃ for 5 h to remove the residual water in the extract and then the extracts were stored at 4℃ .. 2.2.3 Production of soft candies The candy samples were prepared according to the method of Prakash and Priya(10). Corn syrup (100 g) was dissolved in water (300 mL) and were pre-cooked under atmospheric condition until boiling, followed by adding pectin (6 g) and sucrose (45 g) mixture to the hot solution. The solution remained on heating at 100℃ until 80 oBrix (oBx) and then the mass was cooled 90℃ by manual stirring, and oligofructose (10 g), sorbitol (6 g) and citric acid (5 g) were added. Finally, turmeric, black cumin, propolis, olive leaf, grape seed, and licorice extracts were incorporated. 136. 農化與食科. Merve Aydın and Derya Arslan. into the mass according to method presented by Gramza-Michalowska and Regula(24). These levels (0 . 02-1 . 5%) were chosen according to preliminary sensory tests. The mix was poured into a silicone mold and kept for 2-3 h at -18℃ . The soft candies were then unmoulded and stored at room temperature for 24 h before subjected to analysis.. 2.2.4 Water activity, dry matter and pH analysis Water activity (Aw) of the soft candies was measured using a water activity meter (LabTouch-Aw Novasina, Switzerland), at a temperature of 25℃ . Small pieces of soft candy were put in a sample chamber and left until equilibrium is attained. The dry matter content of soft candies was determined by drying 2.5 g of the sample in a drying oven at 105℃ for 24 h (Nüve, Türkiye) to a constant weight(10). 2.5 g of the soft candies were dissolved in 22.5 mL of distilled water in an incubator at 50℃ with 240 rpm for 5 min. Then, the pH value of the sample was measured using a digital pH meter (WTW 3110, Germany) at 25℃ (25).. 2.2.5 Determination of DPPH radical scavenging activity Extracts from candies were obtained according to the method described by Muzzaffar et al. (26) . 2 g soft candy was suspended in 20 mL (water：methanol 50： 50%) solution in a centrifuge tube by using a shaking incubator (at 240 rpm for 1 h). Then homogenized (at 500 rpm for 1 min) with the ultraturrax (WiseTis HG15D, Germany) prior to centrifugation (Awel Industries, Centrifuge MF 20, France) at 4,000 rpm for 10 min. The solution was filtered through 0.45 μm filter and then the obtained candy extracts were stored at 4℃ in darkness until analysis. 2 mL of DPPH and 0.9 mL of Buffer solutions were added to 0.1 mL of the extract and kept in dark at room temperature for 30 min. Absorbance values were measured at 517 nm in a spectrophotometer (Biochrom Libra S22, UK),. 民國 111 年第 60 卷第 4 期. and methanol was used as the control(27).. 2.2.6 Determination of total phenolic compounds The candy extract prepared for the above-referred antioxidant analysis also was used for total phenolic analysis. 0.5 mL of Folin-Ciocalteu reagent (diluted in water 1：3), 1 mL of Na2CO3 (35%) solution and 4.8 mL of distilled water were added to 0.2 mL candy extract and stirred with a vortex mixer. The mixture was kept in dark at room temperature for 2 h. The sample absorbance was read against the blank at 765 nm using a spectrophotometer (Biochrom Libra S22, England). Total polyphenol content was determined using a gallic acid calibration curve(28).. 2.2.7 Non-enzymatic browning analysis Non-enzymatic browning analysis was prepared according to the method of Iwe et al. (29) . 10 mL of the distilled water was added to 1 g of candy samples and the solution shredded with homogenizer at 500 rpm for 1 min. Then the solution filtered using filter paper (150 μm) and absorbance was measured at 420 nm using a spectrophotometer. The results obtained were evaluated in terms of optical density [OD/g] according to 1 g sample.. 2.2.8 Texture analysis The texture analysis of soft candies was performed using a texture device (TA TX Plus; Stable Micro Systems, Surrey, UK) equipped with a cylindrical probe (P/35 dia). The test conditions involved two consecutive cycles of 20% compression with 60 s between cycles pre-test, test speeds of 1 mm/s, post-test speed of 10 mm/s and a load of 50 kg for hardness and springiness.. 2.2.9 Sensory analysis The sensory evaluation was carried out. Enhancing the Formulation of Pectin-Based Soft Jelly Type Candy by Using Natural Extracts and Oligofructose. with 30 subjects composed of men and women, aged between 23 and 50 years who were chosen from the staff of the Department of Food Engineering at Necmettin Erbakan University, Türkiye. Soft candy samples, with approximately 5 g (1 unit) each one, were served to the subjects in white plastic cups coded with random three-digit numbers, in a laboratory with individual cabins. Water was used in order to clean off taste buds after the evaluation of each sample (30) . The descriptive terms selected were appearance, taste/flavor, odor, color, aftertaste, and stickiness. The acceptability of the soft candies was scored by the panellists on a 9-point hedonic scale (1: disliked extremely, to 4= neither like or nor dislike and to 9: liked extremely).. 2.2.10 Statistical analysis All analyses were performed in triplicate and the results of three replicates were reported as mean ± standard deviation. The study results were statistically evaluated at a p ≤ 0 . 05 significance level by using Duncan and LSD Tests at Windows (v.16) with SPSS 10.0.. 3. RESULTS AND DISCUSSION In preliminary sensory evaluation, the. Fig. 1. Soft jelly type candy samples.. candy samples rated with score (liked/liked extremely) in terms flavor were chosen for further These samples were shown in Tab. 1.. 137. 5 or more of taste/ analyzes. 1 and Fig.. 3.1 Physicochemical characteristics of soft candies Moisture/dry matter plays a crucial role in determining quality and shelf life of confections. Water content affects significantly the texture of most confections, with confections generally becoming harder as the dry matter content increases. Therefore, the determination of the dry matter in candies is critical to controlling quality(31). The dry matter content of the samples ranged between 80 . 54-85 . 23% (or the residual moisture content between 14 . 77-19 . 46%) (Tab. 2). As the amount of extract increased, it was obvious that the moisture content of the candy increased too. Although the extracts were produced by the same method, there was a consistency difference due to plant material (depending on the ratio of lipophilic and hydrophilic components). Since the bound water contents of the extracts were different according to their natural contents, they provided moisture to some extent in the confectionery they were added into. Even though brix of the candy samples were controlled in process, cooking. Olive leaf+Licorice+Turmeric (Ol+L+T) Olive leaf+Propolis+Turmeric (Ol+P+T). Grape seed+Turmeric (Gs+T) Olive leaf+Propolis (Ol+P) Olive leaf+Licorice (Ol+L) Olive leaf+Turmeric (Ol+T). Turmeric (T) Olive leaf (Ol). Propolis (P) Grape seed (Gs). Oligofructose (OF). Sorbitol+Oligofructose (S+OF). Grape seed+Licorice (Gs+L). Black cumin+Propolis (Bc+P). Black cumin+Turmeric (Bc+T). Olive leaf+Licorice+Propolis (Ol+L+P). Grape seed+Licorice+Propolis (Gs+L+P). Grape seed+Licorice+Turmeric (Gs+L+T). Grape seed+Licorice+Propolis (Gs+L+P). Black cumin+Licorice+Propolis (Bc+L+P). Merve Aydın and Derya Arslan. Control sample contained glucose syrup, sucrose, water, pectin and citric acid.. Olive leaf (Ol). Turmeric (T). Licorice (L). Sorbitol (S). Black cumin (Bc). Olive leaf+Licorice+Propolis (Ol+L+P). Grape seed+Licorice (Gs+L). Grape seed (Gs). Sorbitol+Oligofructose (S+OF). Control1 (C). Grape seed+Propolis+Turmeric (Gs+P+T). Grape seed+Propolis (Gs+P). Propolis (P). Black cumin+Licorice+Turmeric (Bc+L+T). Oligofructose (OF). Black cumin+Licorice (Bc+L). Licorice (L). Black cumin+Propolis+Turmeric (Bc+P+T). Candies with three extracts. Sorbitol (S). Black cumin+Propolis (Bc+P). Candies with two extracts. Black cumin (Bc). Candies with single extract. Control1 (C). Extract-free samples. 農化與食科. 1. Candies subjected to. Candies chosen after. Tab 1. Candies which were produced according to the results of preliminary sensory tests.. preliminary sensory tests. preliminary sensory tests. 138 民國 111 年第 60 卷第 4 期. 85.23 ± 0.47a 82.11 ± 0.76cde. Bc5 + OF + S (0.05 + 25 + 4). L6 + OF + S (1.5 + 25 + 4). 0.679 ± 0.010abcd 0.661 ± 0.019abcd 0.700 ± 0.017ab 0.704 ± 0.015a. 81.25 ± 0.72de 81.88 ± 0.38cde 82.90 ± 1.79bcd 82.13 ± 1.00cde 80.54 ± 0.55e. Ol10 + OF + S (1.5 + 25 + 4). Bc + P + OF + S (0.05 + 0.4 + 25 + 4). Gs + L + OF + S (0.05 + 1.25 + 25 + 4). Gs + L + P + OF + S (0.02 + 0.75 + 0.2 + 25 + 4). Ol + L + P + OF + S (0.5 + 0.75 + 0.2 + 25 + 4). 0.688 ± 0.012abc. 3.90 ± 0.02f. 3.99 ± 0.03bcde. 4.07 ± 0.02ab. 3.92 ± 0.00ef. 3.98 ± 0.03cde. 4.02 ± 0.00bcd. 3.94 ± 0.02def. 4.02 ± 0.05. abc. 4.10 ± 0.05a. 3.82 ± 0.01g. 4.02 ± 0.07abc. 4.04 ± 0.05abc. 3.98 ± 0.03cde. 4.02 ± 0.02abc. pH. 0.624 ± 0.014d. 0.632 ± 0.006d. 0.478 ± 0.001e. 0.398 ± 0.001f. 0.880 ± 0.007a. 0.818 ± 0.006b. 0.258 ± 0.002g. 0.397 ± 0.004. f. 0.662 ± 0.006c. 0.242 ± 0.001h. 0.209 ± 0.001ij. 0.217 ± 0.005i. 0.213 ± 0.005i. 0.197 ± 0.002j. Non-enzymatic browning (OD/g). 33.13 ± 0.37f. 37.03 ± 0.59d. 35.93 ± 0.42de. 40.93 ± 1.22c. 73.27 ± 0.93a. 33.30 ± 0.91f. 36.80 ± 0.14d. 48.97 ± 0.68. b. 37.77 ± 0.12e. 29.50 ± 0.08g. 27.20 ± 0.54h. 28.40 ± 0.57gh. 32.07 ± 0.74f. 28.10 ± 0.93gh. DPPH radical scavenging activity (%). 161 ± 6d. 190 ± 11c. 184 ± 26c. 174 ± 10d. 457 ± 10a. 163 ± 4d. 55 ± 4e. 244 ± 0.014b. 180 ± 3d. 33 ± 16f. 33 ± 6f. 8 ± 4g. 25 ± 1.1fg. 16 ± 2fg. Total phenolics (mg GAE/kg). Mean ± standard deviation; § Mean values followed by different letters in the same column are significantly different (P < 0.05). The percent ratios of extracts and sweeteners used in formulations were given in brackets. 2 C: Control (glucose syrup, water, pectin, sucrose and citric acid). 3 OF: Oligofructose. 4 S: Sorbitol. 5 Bc: Black cumin. 6 L: Licorice. 7 P: Propolis. 8 Gs: Grape seed. 9 T: Turmeric. 10 Ol: Olive oil.. 1. 0.652 ± 0.009cd. 82.85 ± 0.14bcd. T9 + OF + S (0.25 + 25 + 4). 0.654 ± 0.005cd. 85.10 ± 0.81a. Gs8 + OF + S (0.05 + 25 + 4). 0.656 ± 0.023. 82.80 ± 0.46. bcd. 0.674 ± 0.012abcd. 0.645 ± 0.028d. P + OF + S (0.5 + 25 + 4). bcd. 0.655 ± 0.051bcd. 84.53 ± 1.26ab. OF + S (25 + 4). 7. 0.687 ± 0.026abcd. 83.77 ± 0.47abc. S4 (4). 0.665 ± 0.007abcd. 83.42 ± 1.28abc. OF3 (25). 0.643 ± 0.011cd. Water activity (aw). 85.00 ± 0.65a§. Dry matter ( %). C2. Formulation (%). Tab 2. Some physicochemical characteristics of soft jelly type candies fortified with natural extracts.1. Enhancing the Formulation of Pectin-Based Soft Jelly Type Candy by Using Natural Extracts and Oligofructose. 139. 140. 農化與食科. Merve Aydın and Derya Arslan. temperature, time, ambient conditions, raw material content and extract ratio caused a variety of dry matter content among the samples. The differences in moisture contents were also due to the fact that the amount of extracts added was not equal because grape seed and black cumin extracts were able to be used at lower rates (0.05%) than the others due to their tangy and bitter taste. On the other hand, the use of oligofructose and sorbitol slightly increased the moisture content although it was not statistically significant. Probably, hygroscopicity of sorbitol and oligofructose may have contributed to this effect. Similarly, the dry matter values of jellies containing fructooligosaccharide and blueberry varied in the range of 81.86 to 84 . 98 (78 o Bx) in a study of Prakash and Priya(10). Mutlu et al.(32) reported that the dry matter content of fruity jelly candies changed between 74.32 and 79.95%; colligative effect of the high sugar concentration and water absorption capacity of the gelatine was shown as the reason for lower water content compared to the control sample. The dry matter contents of pectin candies containing anthocyanins extracted from Hibiscus sabdariffa were found between 88.6 and 89.0% in a study of de Moura et al. (21) , which were higher than those of values determined in the present study. The difference between the dry matter values of the candy containing sorbitol and oligofructose was found insignificant and acceptable. Similarly, Rubio-Arraez et al. (11) reported that differences in moisture content of jellies prepared with isomaltulose, oligofructose, tagatose and citrus juice found insignificant due to formulation. High moisture content can potentially lead to softer texture and also enhance internal mobility of all molecules present in the confection, inducing polyol recrystallization and the approximation of the formed crystals (from crystalline polyols). In proportion to the moisture content, water activity (Aw). 民國 111 年第 60 卷第 4 期. was determined high in samples containing three extracts. Aw is utilized to qualify physicochemical attributes and microbial stability of food products. Aw is an important criterion, which is primarily affected by the amount of dissolved sugars, moisturizer, and sweeteners in confectionery. Therefore, an understanding of Aw is significant for the control of the stability of the confection(31). Aw values of candies determined in this study were in the range between 0 . 64-0 . 70 (Tab. 2), which were in accordance with many of the values reported in previous studies, for instance; 0.70-0.75(32), 0.72-0.75(33) and 0.670.68(21). Similarly, fruit candy with pectin showed Aw value of 0.62 in a study of Cappa et al.(20). Thus, it could be concluded that Aw results of pectin b ased soft candies formulated in this study were coherent with the literature results. Candy samples showed pH values in the range of 3.82 and 4.10 (Tab. 2). The use of sorbitol and oligofructose in soft candy revealed pH values close to the control sample. Additionally, no undesirable effect in terms of pH was observed in the presence of extracts. Several researchers have reported pH values varying between 3.31-4.29 for optimum jelling characteristic for soft jelly candy(10, 11, 21, 32). The non-enzymatic browning reactions of sugars are essential in confectionery products leading to many products that impact the sensory and nutritional a t t r i b u t e s o f f o o d (34). T h e u s e o f oligofructose and sorbitol in the candy samples individually had a statistically insignificant effect on non-enzymatic browning value compared to the control sample. The combined use of oligofructose and sorbitol increased the browning value of the control sample, while the use of extracts along with them significantly increased this value. The highest values were obtained from the samples where olive leaf and turmeric extracts used individually (Tab. 2). It was seen that. Enhancing the Formulation of Pectin-Based Soft Jelly Type Candy by Using Natural Extracts and Oligofructose. the comparatively higher amount of extract used in the sample containing olive leaf caused higher browning value. In addition, turmeric extract has a strong coloring effect due to the curcumin it contains. It may also be considered that the olive leaf and turmeric extracts may cause interference in absorbance as they give intense color to the samples.. 3.2 Total phenolics content The results of total phenolic content obtained from the soft jelly candy were determined between 16-457 mg GAE/kg as showed in Tab 2. As expected, the control sample showed the lowest value; while Ol+OF+S sample contained the highest amount of phenolics (457 mg GAE/kg), which was almost twice the following sample P+OF+S (244 mg GAE/kg). Among the extract fortified samples, the sample with grape seed extract had the lowest phenolic content due to its low amount in candy. Owing to its bitter taste it was not possible to use higher amounts of grape seed extract in candy production. Although licorice (180 mg GAE/kg) and olive leaf extracts (457 mg GAE/kg) were used at equal amounts, it was observed that olive leaf extract in candy yielded higher phenolic compounds. Additionally, when the phenolic contents in candies containing equal amount (0.05%) of black cumin (Bc+OF+S) and grape seed extract (Gs+OF+S) were compared, it was understood that grape seed extract (55 mg GAE/kg) was much richer in phenolic compounds than black cumin extract (33 mg GAE/kg). Cappa et al. (20) observed that fortification of candy formulations with grape seed powders increased the anthocyanin, flavol, procyanidin contents. Furthermore, Cappa et al.(20) recommended the use of GS in confectionery products as they found out that grape seed decreased the processing time and supported the delivery of beneficial compounds.. 141. 3.3 DPPH radical scavenging activity The antioxidant potential of soft candies fortified with plant extracts were presented in Tab. 2. The addition of extracts into candy resulted in significant increases in antioxidative potential in all samples. Our results demonstrated again that there was a correlation between phenolics content and antioxidant activity. The radical scavenging activity of Ol+OF+S sample, which contained the highest amount of phenolics, was higher than those of other samples. Candy samples containing propolis alone (P+OF+S) and in combination with black cumin extract (Bc+P+OF+S) followed the product fortified with olive leaf in terms of radical scavenging activity. Scavenging and antioxidant activities, in most of the cases, depend on the content of polyphenolic compounds(35). Accordingly, extract of propolis had rich polyphenols and flavonoids content and the antioxidant potentials of the extracts were found to correlate with the amount of total phenolic compounds in a study of Barlak et al.(36). Moreover, it was reported that many polyphenolic compounds in herbal extracts exhibited high antioxidant activities by inactivating lipid free radicals or preventing decomposition of hydroperoxides i n t o f r e e r a d i c a l s (37). H i g h r a d i c a l scavenging activity of candies fortified with olive leaf and propolis extracts can be attributed to bioactive component rich compositions of these extracts known for their high antioxidative potential (38, 39). Rivero et al.(40) reported that the antioxidant capacity of a gummy jelly containing honey and propolis extract was 8 . 1 ± 0 . 55 mmol Trolox/kg and the sample showed higher antioxidant capacity than normal commercial gummy jellies.. 3.4 Texture analysis Fig. 2 shows the results of the textural evaluation (hardness and. 142. 農化與食科. 1 C 2 OF 3 S 4 OF + S 5 Bc + OF + S 6 L + OF + S 7 P + OF + S. Merve Aydın and Derya Arslan. 民國 111 年第 60 卷第 4 期. 8 Gs + OF + S 9 T + OF + S 10 Ol + OF + S 11 Bc + P + OF + S 12 Gs + L + OF + S 13 Gs + L + P + OF + S 14 Ol + L + P + OF + S. Fig. 2. The influence of oligofructose, sorbitol and extracts on hardness (a) and springiness (b) of soft jelly type candies.. springiness) applied to the soft candy samples. The addition of oligofructose, sorbitol and extracts did not negatively affect the hardness of the candies and showed similar and/or higher values when compared to the control sample. The hardness and springiness values of candy prepared with only oligofructose or sorbitol were similar to control samples. However, the combination these two sweeteners resulted in almost 100% higher hardness (719 . 9 g hardness) and tighter structure than other samples ( p < 0 . 05). A recent study has demonstrated that the addition of sweeteners (xylitol) at relatively low concentrations (35%) increased the firmness of the gelled structure. However, higher levels of sweeteners led to a decrease in viscosity, which was attributed to the gel network formation disturbance(41). Moisture helps to give texture in the preparation of gummy jellies. It has also been reported that hardness values were dependent on the solid contents in gummy candies(42). This explains the low dry matter and hardness values of Ol+L+P+OF+S sample. The single use of oligofructose and sorbitol resulted in a similar springiness. of candy, along with Ol+L+P+OF+S among the extract fortified samples. This showed us that the addition of extracts lowers springiness of soft candy with varying levels depending on the extract amount and composition. Additionally, the candies prepared with the combined use of OF and S showed significantly decreased springiness than that of single use of these sweeteners. In accordance to our findings, Charoen et al. (43) observed that process temperatures and extract amount strongly affected textural properties of gummy jelly candy fortified with Psidium guajava leaf extract. Rivero et al. (40) determined that the texture of a gummy jelly containing honey and propolis extract was softer, more cohesive, and more elastic than the commercial candies and also required less effort for chewing. Finally, in our study, the differences in texture observed among candies could be explained by the different physical properties exerted by sorbitol, oligofructose, natural extracts as well as a possible synergysm occur with each other.. 3.5 Sensory evaluation of candies Tab. 3 shows the scores of sensory. Enhancing the Formulation of Pectin-Based Soft Jelly Type Candy by Using Natural Extracts and Oligofructose. 143. Tab 3. Sensory analyzes results of soft jelly type candies.1 Color. Appearance. Odor. Taste/flavor. Aftertaste. Stickiness. C2. Candy formulations. 8.20 ± 1.17a§. 8.20 ± 0.98a. 6.10 ± 2.07a. 6.80 ± 1.66a. 6.70 ± 1.68a. 7.00 ± 2.10a. OF3. 7.40 ± 1.20ab. 7.90 ± 1.04ab. 5.90 ± 1.81ab. 6.30 ± 1.79abc. 6.40 ± 1.85ab. 6.60 ± 1.36a. ab. abc. ab. 6.40 ± 1.74a. S. 4. 7.60 ± 1.56. ab. 7.10 ± 1.97. abc. 6.00 ± 2.41. 6.30 ± 1.73. 6.30 ± 1.90. OF + S. 7.00 ± 1.26ab. 6.70 ± 1.73abc. 5.80 ± 2.32ab. 6.10 ± 2.47abc. 5.80 ± 2.48abc. 6.20 ± 1.89ab. Bc5 + OF + S. 7.10 ± 1.58ab. 7.50 ± 1.20abc. 6.30 ± 2.19a. 6.70 ± 1.85ab. 6.70 ± 2.15a. 7.00 ± 1.84a. 6. cd. 6.80 ± 1.17a. 7.10 ± 1.64ab. 6.20 ± 1.78cd. 6.20 ± 2.60a. 6.00 ± 2.68abc. 6.10 ± 2.77abc. 6.90 ± 1.76a. Gs8 + OF + S. 6.50 ± 1.43b. 6.20 ± 1.60cd. 5.80 ± 2.23ab. 5.70 ± 2.10abc. 5.50 ± 2.33abc. 6.10 ± 1.97ab. cd. ab. Ol10 + OF + S. 4.30 ± 2.69d. 4.60 ± 2.15e. 5.40 ± 2.29ab. 5.00 ± 2.19c. 4.70 ± 2.45c. 5.90 ± 2.30ab. Bc + P + OF + S. 6.80 ± 1.66ab. 6.60 ± 1.62bc. 6.00 ± 2.32ab. 6.10 ± 2.77abc. 6.20 ± 2.75ab. 6.90 ± 1.70a. 5.20 ± 2.48. 5.30 ± 2.33. abc. 5.10 ± 2.02b. 4.00 ± 2.53. Gs + L + P + OF + S. 4.50 ± 2.46cd. 4.20 ± 2.71e. 5.60 ± 2.29ab. 5.30 ± 2.24bc. 5.10 ± 2.21bc. 6.40 ± 1.91a. Ol + L + P + OF + S. 4.70 ± 2.28cd. 4.80 ± 2.18de. 6.00 ± 2.28ab. 5.40 ± 2.29abc. 5.40 ± 2.15abc. 6.80 ± 1.72a. 2. 4.90 ± 2.43. c. Gs + L+ OF + S. 1. 4.00 ± 2.24. b. 4.90 ± 2.17. 6.40 ± 1.69a. 6.00 ± 2.45. e. 5.20 ± 2.18. bc. T + OF + S. d. 5.70 ± 1.73. c. 6.40 ± 2.06. ab. P7 + OF + S. 6.30 ± 2.24. 6.20 ± 2.14. abc. 5.00 ± 2.28. bc. 6.00 ± 2.05. ab. L + OF + S. 9. 4.80 ± 2.40. de. Mean ± standard deviation; § Mean values followed by different letters in the same column are significantly different (P < 0.05). C: Control consists glucose syrup, water, pectin, sucrose and citric acid. 3OF: Oligofructose, 4S: Sorbitol, 5Bc: Black cumin, 6L: Licorice, 7P: Propolis, 8Gs: Grape seed, 9T: Turmeric, 10Ol: Olive oil.. evaluations of fourteen different soft candy samples. The highest color scores of control sample demonstrated that the conventional plain candy colour was more acceptable for the panelists, which was normal as consumers expect products that they are familiar. Grape seed extract + licorice (Gs+L+OF+S) and olive leaf extract (Ol+OF+S) was the least acceptable extracts in terms of color. These samples did not get high appearance scores too, as appearance scores were closely correlated to color scores. The highest taste/flavor evaluation achieved was the formulation containing black cumin extract (Bc+OF+S). Considering the use of double and triple extracts, the combination of black cumin and propolis extracts has been the most appreciated mixture in terms of taste. In another study, a gummy jelly enriched with honey and propolis extract was organoleptically acceptable by consumers (more than 90%)(40). The addition of grape seed and licorice extracts resulted in high stickiness and the lowest acceptability in terms of color, odor, appearance, taste and. aftertaste. The single use of oligofructose (25% substitution of sucrose) in the formulation received high scores of acceptance for almost all the attributes coming after control sample.. 4. CONCLUSION It was possible to produce fortified soft candy with plant extracts along with the use of oligofructose and sorbitol in substitution of sucrose and glucose syrup with acceptable results regarding the physical, chemical and sensory characteristics of jelly type soft candy. Regarding the addition of extracts, the moisture content of candy varied 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). The bitter taste and pungency of the black cumin and grape seed extracts appeared as a limiting factor for their incorporation level. Olive leaf and turmeric extracts had more pronounced. 144. 農化與食科. Merve Aydın and Derya Arslan. effects on browning in confectionery. Undoubtedly, the addition of extracts constituted a high source of phenolics to soft candy and resulted in significant increases in antioxidative potential. Candies containing olive leaf extract alone had the highest phenolic content, followed by the sample containing propolis extract. Although used in equal amounts, grape seed extract brought more phenolic content than the black cumin extract. In accordance with their phenolic content, these extracts also exhibited the strongest effect in terms of radical scavenging activity. As a remarkable effect, the use of sorbitol and oligofructose together significantly increased the hardness of candy. The addition of extracts reduced springiness of soft candy with varying levels depending on the extract amount and composition. Black cumin extract was much more preferred by the panelists in terms of taste/flavor. Considering the use of double and triple extracts, the combination of black cumin and propolis extracts was the most appreciated mixture in terms of taste.. ACKNOWLEDGEMENTS The authors would like to thank Necmettin Erbakan University and The Coordinatorship of Scientific Research Projects, Konya, Türkiye (Project number, BAP-191319003) for supporting this research. The author would also like to thank Artısan Gıda San. Tic. Ltd. Şti and Başak Kimya San. Tic. Ltd. Şti. for supplying oligofructose and sorbitol, respectively. This manuscript is prepared from the master thesis of Merve AYDIN.. REFERENCES (1) R. Riedel, B. Böhme and H. Rohm: Development of formulations for reduced‐sugar and sugar‐free agar‐based fruit jellies. Int. J. Food Sci. Technol., 50: 1338-1344 (2015). 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