Quality Characteristics of Functional Gummy Candies Formulated from Selected Underutilized Fruits

Abstract

Fruit-based gummy candies can be an excellent source of nutrients, helping meet the recommended daily intake of vitamins and minerals. While traditional gummy candies are typically made with animal-derived gelatin, the industry is increasingly adopting plant-based substitutes in response to growing demand for vegan products. Enhancing gummy candies with healthier ingredients and reducing sugar content can significantly improve their health benefits. This study aimed to develop fruit-based gummy candies using natural components that are free of gelatin, added sugars, or other chemicals. Consequently, plant-based sources were used for micronutrient fortification. Three varieties of candies were prepared using watermelon, silverberry, and wood-apple fruits. The highest moisture content was observed in wood-apple candy at 32.87 ± 0.76%. The highest levels of crude protein, crude fat, and crude fiber were found in silverberry candy, with values of 1.29 ± 0.03, 1.18 ± 0.05, and 3.37 ± 0.32, respectively. The greatest total ash, total carbohydrate, and energy content were recorded in watermelon candy, with values of 2.03 ± 0.45, 71.80 ± 0.84, and 288.78 ± 3.56, respectively. The highest TSS was observed in wood-apple candy at 67.85 ± 0.91 °Bx. Silverberry exhibited the lowest pH at 3.34 ± 0.17, indicating the highest ascorbic acid content of 23.70 ± 1.55. Watermelon candy demonstrated the highest chroma value at 14.52 ± 0.18, while silverberry exhibited the highest hue angle at 48.64 ± 0.27. Sensory analysis indicated that silverberry candy was the most acceptable among the test samples.