Browsing by Author "Maham Zafar"

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    Development and characterization of functional gummy jellies
    (UMT, Lahore, 2025) Maham Zafar
    The consumption of confectionery products, which are high in sugar and low in nutrients can adversely affect the health of children if consumed in excess, can lead to dental caries, micronutrient deficiencies, and various other health issues. Thus more focus is being placed on developing confections that have a fewer calories or include compounds that promote health, considering the health of confectionary consumers. Hence, keeping in view the nutritional profile of the plant-based products this research focuses on formulating ready to eat functional gummy snack. This research explore the use of fruit, vegetable and herb in a single product by using the combination of ingredients including apple, hibiscus and spinach. To avoid artificial flavoring and coloring, natural pigments like anthocyanins, chlorophyll, carotenoids found in hibiscus, spinach, and apples were used as it is to impart natural food colour. The gummies were evaluated for their proximate analysis, antioxidant activity, brix, color, texture, pH and sensory evaluation. Results depicts a significant (p > 0.05) positive relation between the addition of ingredients and their radical scavenging potential, presence of phenols and flavonoids. The gummies for all treatments were significantly different from each other for all assays. Whereas, the 9 days storage study of the gummies revealed non-significant differences (p < 0.05, CI: 95%) in the alteration of texture thus, indicating the stability of the gummies at room temperature. The present study showed that these gummies are also a good source of dietary fiber and protein with the maximum in T1 having 7.13% and 8.99%, respectively. Sensory evaluation of the gummies highlights T1 and T2 gummies with 10% apple puree, 1.5% hibiscus powder and 2% spinach powder; 10% apple puree and 1.5% hibiscus powder, respectively, to be the most acceptable. Incorporating spinach, hibiscus and apple showed overall increasing nutritional profile, antioxidant activity, protein and fiber content of gummies. Among all ingredient’s hibiscus showed the highest antioxidant potential.