Diseño de gomitas saludables con cáliz de jamaica, cascara de banano maduro y vitamina c

Abstract

One of the current trends in the food industry is the development of healthier food products. In this case, the objective of the research was to create a gummy-type candy with a reduced sweetener content, free from artificial flavourings and fortified with active ingredients that enhance the nutritional quality of the product. In order to achieve this objective, a base formula was employed, and the ingredients with antioxidant potential (vitamin C and ripe banana peel) were modified. The sensory acceptability of the formulas was evaluated in order to select the optimal sample. Two samples with the highest sensory acceptability were identified and assessed for chemical quality in terms of phenolic content and antioxidant capacity, which was measured by two methods (DPPH - FRAP). The results of the chemical assessment indicated that the formula with the highest phenolic content included 2% vitamin C and 0.59% banana peel. It was found that the formulated gummies have interesting amounts of secondary metabolites with antioxidant properties, which prove them to be a healthy alternative to traditional candies.