Physicochemical, phytochemical and sensorial quality of gummy candies produced from mango (mangifera indica) peels with different types of fruit sweeteners

Chong, Wai Yan (2022) Physicochemical, phytochemical and sensorial quality of gummy candies produced from mango (mangifera indica) peels with different types of fruit sweeteners. Final Year Project, UTAR.

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Abstract

The increased consumer awareness of natural product consumption has increased the trend to develop confectionery products using natural ingredients, as their nutrition and functionality contribute to the properties of gummy products. The purpose of this study was to investigate the effect of using monk fruit, date fruit and table sugar (control) as sweeteners while utilising mango by-products (mango peels) in the production of gummy candies. Therefore, the physicochemical, phytochemical, and organoleptic qualities of three gummy candies were compared in this context. The gummy candy made with monk fruit sweetener (T1) was significantly different (p < 0.05) among three gummy candies in terms of total soluble solid content (45.3˚Bx), water activity (0.68) and colour (L* = 67.42; a* = 1.92) while moisture content (53.09%) and pH (3.82) were not significantly different (p > 0.05) from control in physicochemical properties. T1 has the highest total flavonoid content (680.00 μg QE/ml) while its total phenolic content (41.00 μg GAE/ml) and DPPH scavenging activity (61.47%) were lower than date fruit sweetener gummy candy (T2). Furthermore, the results from the sensory evaluation showed significant differences in appearance and overall acceptability of T1, while aroma, taste and texture were not significantly different from control. This reflected that monk fruit sweetener can be potentially used as sweetener substitute in gummy candy products. This study also suggested that the date fruit sweetener can be used in nutraceuticals or functional foods other than gummies as a natural alternative sweetener due to its high phenolic and antioxidant properties. Freeze-dried mango peel powder can be further used to address fruit waste and increase the phytochemical and antioxidant properties of gummy candies.

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