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2000
Volume 21, Issue 7
  • ISSN: 1573-4013
  • E-ISSN: 2212-3881

Abstract

Objective

Gummies are a popular confectionary product, especially among children, and keeping in view, improvisation in its nutritional and sensorial characteristics is the need of the hour.

Methods

For this purpose, juices of pomegranate and beetroot were incorporated using different proportions. Six formulations were studied in which the ratio of pomegranate to beetroot juices was 60:40, 70:30, 80:20, 40:60, 30:70, and 20:80. Physicochemical characteristics such as moisture, ash, pH, total soluble solids (TSS), total phenolic content (TPC) and antioxidant activity (DPPH) and, overall acceptability, color (L, a and b values), textural and microbiological characteristics of gummies were studied to select appropriate formulation.

Results

Highest TPC (0.19 mgGAE/g), antioxidant activities (84.1 mg/100g), sensory acceptability (8) and resilience (92.7) were observed in sample having highest proportion of pomegranate juice (80:20) and moisture (18%), ash (0.08%), pH (3.915), and TSS (73.2 °Brix) of this formulation were within the specified range as stated for gummies.

Conclusion

Thus, gummies prepared with 80% pomegranate juice and 20% beetroot juice may serve as delicious healthy confectionary without addition of synthetic color and flavor.

© 2025 Bentham Science Publishers
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2025-11-03

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Formulation and Characterization of Pomegranate-beetroot Gummies: A Healthy Confectionary Approach
Curr. Nutr. Food Sci. 21, 841 (2025); https://doi.org/10.2174/0115734013332977240912052834
/content/journals/cnf/10.2174/0115734013332977240912052834
/content/journals/cnf/10.2174/0115734013332977240912052834
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  • Article Type:     Research Article
Keyword(s): antioxidant Activity; Beetroot; confectionary; gelatin; gummies; pomegranate

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