PHYSICO-CHEMICAL, PHYTOCHEMICAL AND SENSORY QUALITY OF GUMMY CANDY PRODUCED FROM MANGO (Mangifera indica) PEELS WITH DIFFERENT TYPES OF FRUIT. 54 4.4 pH value of three gummies with different sweeteners 55 4.5 End products of gummy caramels made from table sugar. control), monk fruit sweetener (T1) and date fruit sweetener (T2).
Background of Study
The major challenges in the replacement of sweetener in gummy candy from Kurt, Bursa and Toker (2021) studies are the sweetness, solubility, effect on the structure of candy and the interaction with gelling agents. 3 and the production of gummy candies from corn syrup, honey and coconut palm syrup by Tan (2021).
Problem Statement
4 compounds such as dietary fiber, protein and phytochemicals can be used as bio-ingredients in functional foods and nutritional products (Coman et al., 2019). 6 as well as replacing table sugar with fruit sweeteners in the production of gummy candies (Onuh et al., 2017).
Purpose and Objectives
Sweeteners
Nutritive Sweetener
In the small intestine, nutritional sweeteners are usually hydrolyzed into individual monosaccharides, which are then absorbed and metabolized to produce dietary energy, typically 4 kcal per gram (Edwards, et al., 2016). They are derived from saccharides that are hydrogenated from monosaccharides or disaccharides during the production process.
Date Fruit in Gummy Candy Making
- Date Palm
- Chemical Composition
- Carbohydrates
- Fibres
- Phytochemical Composition
- Carotenoids
- Antioxidants
- Date Fruit Sweetener
At the khalal stage, the yellow and hard texture of date fruit was observed with greatest size with increasing sucrose formation. Date fruit is rich in carbohydrates, mostly in simple sugar forms such as glucose and fructose.
Monk Fruit in Gummy Candy Making
- Monk Fruit
- Chemical Composition
- Antioxidant Effects
- Hypoglycaemic Activity
- Ideal Replacement for Sweetener
- Background of Mango Fruit
- Health Benefits of Mango Fruit
Jin and Lee (2012) stated that these triterpene glycosides were originally highlighted in chemical research of S. grosvenorii because of their sweetness and pharmacological activity. grosvenorii, 26 different types of cucurbitan-type triterpene glycosides, 3 different cucurbitan-type triterpene aglycone alcohols, 2 different pentacyclic triterpene forms and 3 different triterpene benzoates were isolated and characterized. 26 Water extraction is commonly used in the production of monk fruit extract (Younes et al., 2019).
Mango Peels
Bioactive compounds
According to Jahurul et al. 2015), two primary bioactive compounds are present in mango peels, namely ethyl gallate and penta-O-galloyl-glucoside, which have the potential to scavenge hydroxyl radical, singlet oxygen and superoxide anion. The main antioxidant in mango peels is from polyphenols, carotenoids and anthocyanins (Jahurul, et al., 2015).
Drying Methods
Mango peels can be processed into powder by drying, which simplifies this by-product to be incorporated into a variety of foods. Nevertheless, the extreme temperature during the drying process can change the chemical composition, sensory qualities and bioactive compounds of mango peels (Marçal and Pintado, 2021).
Mango Peels Incorporated into Different Products
The authors also claimed that phenolic compounds are more vulnerable to high temperatures, such as flavonoids and xanthones, while others remain stable at 60˚C, but it can reduce the phenolic amount by approximately 2.82 times compared to fresh mango peels. The freeze drying method is more suitable for drying mango peels rather than oven drying as this can mainly preserve their phenolic content in the peels. According to Dorta et al. 2012), oven-dried mango peels have been shown to have less antioxidant activity and this has proven the deterioration of phenolic compounds in mango peels at elevated temperatures due to enzymatic or chemical degradation.
Materials
Sample Preparation of Gummy Candy
Mango Peels
The mango fruits were washed, cut into smaller pieces and mixed with drinking water using a kitchen blender (NL9206AD-4, Phillip, China).
Production of Gummy Candy
Sweetener and citric acid were added to the water at a temperature of 70˚C, continue to boil until 105˚C. The weighed samples were mixed with 5 ml of 80% methanol and poured into a 50 ml beaker. The stirred samples were poured into the centrifuge tube and centrifuged at 4,000 rpm for 15 minutes at 4°C by a centrifuge machine (Mikro 22R, Hettich, Germany).
Physicochemical Properties
- Total Soluble Solid (TSS) Content
- Water Activity Content
- Colour Determination
- Texture Analysis
The pots with the samples were placed in a dryer, maintained at 105 °C and left for 24 hours. The pH value of the gummy candies was determined using a pH meter calibrated under different standard buffer solutions of pH 4.0, 7.0, and 9.0, respectively. Analysis of the texture profile of the gummy candies was measured using a texture analyzer (TA.XT Plus, Stable Micro System, United Kingdom) with a cylinder.
Phytochemical Properties
- Total Phenolic Content
- Total Flavonoid Content
- Ascorbic Acid Content
- DPPH Radical Scavenging Activity
46 The same approach was used to determine the total phenolic content of gummy candy. The same approaches were used to determine the total flavonoid content of gummy candy. The ascorbic acid (Vitamin C) content of the gummy candies was determined using the 2,6 dichlorophenol-indophenol (DCPIP) dye titration method by the Association of Official Analytical Chemists (Helrich, 1990).
Sensory Properties
The DPPH radical scavenging activity for the antioxidant assay was described by Chai and Wong (2012) with slight modifications. After the incubation time, the absorbance was read at 517 nm using a spectrophotometer (Genesys, Thermo Scientific, United States). Sensory attributes were determined in terms of appearance, aroma, taste (sweetness), texture (chew) and overall acceptability of the gummies.
Statistical Analysis
Physicochemical Properties
- Total Soluble Solid (TSS) Content
- Moisture Content
- Water Activity Content
- pH Content
- Colour Determination
- Total Phenolic Content
- Total Flavonoid Content
- Ascorbic Acid Content
A significant difference (p < 0.05) was observed in the lightness (L*) and redness (a*) between three gummy candies while the yellowness (b*) did not show a significant difference (p > 0.05) in three gummy candies do not have. 56 4.5 shows the final products of three gummy sweets made from table sugar (control), monk fruit sweetener (T1) and date fruit sweetener (T2) seen from left to right. Based on the result, there were no significant differences (p > 0.05) between the three gummy candies as they were recorded with 50 mg/100g of ascorbic acid content present in the gummy samples.
Antioxidant Properties
DPPH Radical Scavenging Activity
Sensory Properties
63 on the other hand showed a significant difference (p < 0.05) in T2 with other gummy candies, and observed the lowest score in the hedonic scale.
Physicochemical Properties
Total Soluble Solid (TSS) Content
T1 observed 45.3˚Brix with 6.97˚Brix higher than T2 may be due to the presence of 80% mogrosides of the monk fruit sweetener, but must still depend on the percentage range of mogroside V of 25-30% in the refined monk fruit extract (Hadjikinova, 2022 ). Jane (2019) stated that due to the highly intense sweetening effect of the mogrosides, the monk fruit sweeteners were usually mixed with erythritol to reduce the intensity of the aftertaste in the monk fruit sweetener. As stated by Hadjikinova (2022), monk fruit sweetener has a lower bitter taste compared to high-intensity sweeteners such as saccharin and acesulfame K, as the presence of erythritol reduces its aftertaste. 2018) further explained that erythritol, with its scientific name ((2R,3S)-Butan-1,2,3,4-tetrol) is derived from polyols formed from the hydrolysis process of ketone or aldehyde group.
Moisture Content
69 drying process is a typical industrial process to avoid problems with the texture of gummy candies (Delgado and Bañón, 2014). In addition, the gummy candies produced in this study only used different types of sweeteners without using corn syrup, which is one of the main ingredients used in the production of gummy candies. Ergun, Lietha, and Hartel (2010) stated that the presence of water (20–35%) in the production of gummy candy can improve the dissolution of sugar and corn syrup, but in this study, about 40% water was used to dissolve sugar in sugar. syrup, which resulted in excessive water in the production of gummy candies, resulting in high moisture content.
Water Activity Content
Humectants present in gummy candies can retain the moisture of the products and reduce the water activity of the gummy candies. Thus, the humectants present in gummy candies are sucrose, glucose, and fructose, which can reduce the water activity of gummy candies. The presence of polyols in monk fruit sweeteners (T1 sample) can maintain the chewy texture over time when water activity increases.
72 Control has the lowest water activity value (0.58) compared to others, this may be due to the lower molecular weight of sucrose in the control sample and the presence of sucrose which can lower the water activity of gummy candy. Apart from that, the pH of gummy candy may also be affected by the presence of mango peels in this study. On the other hand, the T2 sample observed the highest pH value (4.14) compared to other samples, which may be due to the higher amount of dissociated acid in the gummy candy sample (Søltoft-Jensen and Hansen, 2005 ). in T2 sample is low and it may cause citric acid added.
Colour Determination
The highest value in control is due to the carotenoid content found in the mango peels, as well as mango juice. 77 Based on Takeungwongtrakul, Thavarang and Sa-Ut (2020), the authors researched the development of strawberry gummy candy using the reducing sugar of strawberry syrup and the results showed that the lightness (L*) in the authors 's research is lower than control, T1 and T2 in these gummy candies' research. It can be concluded that the authors' research in molasses gummy candy was more in blue color, while the samples observed positive values due to the presence of carotenoid in the mango gummy candy.
Total Phenolic Content
The lower TPC in control gummy candy compared to original mango peels was because only 1%. The authors also identified eight families of phenolic compounds, while gallates, gallic acid, gallotannins and xanthones are the most abundant in the mango peels (Marçal and Pintado, 2021). The phytochemicals present in mango peels can be easily oxidized when the plant material comes into contact with oxygen, and this caused low TPC in the forced air drying oven (Dorta, Lobo and González, 2012).
Total Flavonoid Content
Since the date fruit sweetener originally comes from the finely ground dried date fruit as mentioned in Table 3.4 (original organic dried date powder), most of the flavonoid content can thus initially be preserved in the sweetener. This indicates that the different types of sweeteners used in the production of gummies do not affect the ascorbic acid content of gummies. Monk fruit is rich in vitamin C in fresh fruit, but the percentage decreased significantly when it was in dried fruit form (Li, et al., 2014).
DPPH Free Radical Scavenging Activity
The control sample showed a high value (60.94%) of antioxidant properties, which may be due to the presence of citric acid, mango juice and mango peels in the gummy candies. According to Jahurul et al. 2015), two bioactive compounds are present in mango peels, namely ethyl gallate and penta-O-galloyl-glucoside, which have the ability to scavenge hydroxyl radical, singlet oxygen and superoxide anions. The cooking temperature of the sweetener to form the sugar syrup in the production of gummy candies is also another factor that reduces the scavenging activity of antioxidants in the T1 sample.
Sensory Properties
This may indicate that the monk fruit sweetener is suitable to replace table sugar in the production of gummy candies in producing similar sensory properties, except for the appearance of gummy candies. T2 gummy candy received the lowest scores on all attributes as appearance, taste, texture and overall acceptability were not favorable among panelists when using date fruit sweetener. The overall acceptability in the control is highest followed by T and T and this has indicated that most panelists preferred gummy candies over monk fruit and date fruit sweetener gummy candies due to its natural appearance, aroma and taste of mango fruit.
Limitation of the Study
Some of the panelists also suggested increasing the chewiness and firmness of texture among all the samples, while reducing the sweetness in the control sample.
Further Recommendation
In conclusion, the objectives of this study were achieved by investigating and comparing the physicochemical, phytochemical and antioxidant properties of gummy candy produced from mango peels (Mangifera indica) incorporating different types of fruit sweeteners, and to assess the consumer acceptability for determine the consumer. gummy candies. Evaluation of the nutritional, phytochemical and antioxidant properties of the skins of some selected mango varieties. Effect of different gelling agents on the physicochemical, phytochemical and antioxidant properties of jelly sweets made with nuclear waste of pineapple (Ananas comosus).
Concentration (mg/mL) vs Absorbance
Form Title: Supervisor Comments on Originality Report Generated by Turnitin for Final Year Project Report Submission (for Undergraduate Programs). Title of the final year of the project Physico-chemical, phytochemical and sensory quality of gummy candies produced from mango peel (Mangifera indica) with different types of fruit sweeteners. Based on the above results, I declare that I am satisfied with the originality of the final year project report submitted by my students as mentioned above.
