Formulating chayote-enriched gummy candies: Balancing nutrition and taste for a delightful alternative

• Chayote flours from the seed, pulp and peel were obtained and bromatological tested. • Four gummy formulations successfully incorporated chayote pulp-peel mix flour. • Chayote gummies provide nutrition and nice flavor, evaluated by organoleptic tests. • Gummy formulations maintain protein and fiber with slight protein degradation. • Citric and sorbic acids preserve chayote gummies without altering appearance. Assessing the nutritional quality of our diets is essential. Incorporating vegetables like chayote can significantly enhance dietary health. This study focuses on formulating gummy candies enriched with high-value ingredients, particularly chayote, known for its bioactive compounds and health benefits. Bromatological characterization of chayote flour revealed that the flour from its pulp and peel offers an optimal balance of protein and fiber. The gummy formulation aimed for balanced consistency using gelatin and guar gum, flavor and nutrition from chayote flour, sweetness from agave syrup, and preservation with citric and sorbic acids. Thermostability tests identified an optimal gelatin concentration of around 10 %. Various preservatives were evaluated, ultimately selecting a combination of citric and sorbic acid to prevent microbial growth without altering the gummies' appearance for at least six months. Four formulations were developed to assess public preferences through organoleptic tests. Results indicated that formulations 101 and 102 were the most favored, characterized by balanced chayote flavor, appropriate sweetness, and appealing color and aroma. Additionally, the gummies maintained a suitable protein and fiber profile, with slight protein degradation noted in SDS-PAGE analysis. This research highlights the potential for nutritious gummy products that meet consumer demands while promoting healthier food options.