Effect of Different Gelling Agents on Sensory, Physicochemical, and Antioxidant Properties of Butterfly Pea (Clitoria Ternatea)-fortified Gummies
DOI:
https://doi.org/10.36877/jhis.a0000680Abstract
Limited information is available on the combined use of gelatine-pectin systems in butterfly pea (Clitoria ternatea)-fortified gummies and how these systems influence sensory and physicochemical properties. This study compared two formulations containing 10% gelatine and a gelatine-pectin combination (9% gelatine + 1% pectin) to evaluate their sensory, physicochemical, textural and antioxidant characteristics. Sensory evaluation (n = 50) was analysed using one-way ANOVA followed by Tukey’s test (p < 0.05). The gelatine-only formulation showed significantly higher appearance scores, whereas the gelatine-pectin formulation achieved significantly higher sweetness and overall acceptance (p < 0.05). Texture Profile Analysis (TPA) indicated that the gelatine-only formulation exhibited higher firmness (610.30 ± 22.79 g) compared with the gelatine-pectin formulation (357.37 ± 19.01 g), whereas the gelatine-pectin formulation showed higher springiness (60.58 ± 3.09%). The selected gummy formulation showed a pH of 3.53 ± 0.01 and moisture content of 33.76 ± 0.06%. Total phenolic content was 33.95 ± 2.31 mg GAE/g dry weight with DPPH radical scavenging activity of 22.52 ± 0.80%, indicating retention of antioxidant activity after processing. These results demonstrate that modifying the gelling system influences both texture and consumer acceptance, supporting the potential of butterfly pea gummies as functional confectionery products
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