EVALUATION OF PHENOLIC COMPOUND CONTENT, TEXTURE AND COLOR OF FIBER-ENRICHED GUMMIES

Abstract

In recent years, with the growing interest of consumers in healthier food products, more and more attention has been paid to their development. One of the promising directions is gummies enriched with dietary fiber, which can be an additional source of biologically active substances. The aim of the study is to determine the chemical composition of gummies enriched with dietary fiber, such as white plantain husk and chia seeds. During the study, gummies were produced using gelatin or agar and different dietary fibers, and to assess their quality, the total content of phenolic compounds was determined using the Folin–Ciocalteu method, color parameters in the CIE Lab* system, and texture hardness. The results of the studies showed which solidifying agent had the greatest influence on the texture properties - gummies made with agar were statistically significantly harder than samples set with gelatin. It was found that the gummies were characterized by the content of phenolic compounds, and fiber additives had an effect on color parameters.