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Purpose/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. Methodology: 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.
Malik et al. (Thu,) studied this question.