Xylitol substitution in the development of reduced-sugar gummy jelly mixed with Gymnema inodorum (Lour.) Decne leaf powder
Excessive consumption of sugar leads to non-communicable diseases like metabolic syndrome, diabetes mellitus, obesity, and dental caries. As one of the popular confectionery products, gummy jelly can be developed into a functional low-sugar product by using alternative sweeteners and incorporating f...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225003191 |
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| Summary: | Excessive consumption of sugar leads to non-communicable diseases like metabolic syndrome, diabetes mellitus, obesity, and dental caries. As one of the popular confectionery products, gummy jelly can be developed into a functional low-sugar product by using alternative sweeteners and incorporating functional ingredients. Gymnema inodorum (Lour.) Decne is an indigenous plant distributed widely in Thailand's northern and northeastern regions. It contains polyphenols and gymnemic acid that provide antioxidant and anti-diabetic properties, which can be utilized in confectionery. The objectives of this study were to develop a functional low-calorie Gymnema leaf gummy jelly (GLGJ) by comparing the use of sucrose/xylitol on its properties and further investigate suitable amount of Gymnema leaf powder (GLP; 1 %, 2 %, or 3 %) to enhance its phytochemical properties. The results revealed that there was a non-significant difference between sucrose- and xylitol-based gummy jelly. Higher GLP percentage provided higher TPC (31.46–49.40 mg GAE/g DW), TFC (4.23–15.20 mg CE/g DW), DPPH (66.16–173.06 mg TE/g DW), and gymnemic acid (4.19–9.27 mg/100 g DW) to the GLGJ. GLP also significantly influenced the texture “first bite” (5.0–6.7), texture “chewing” (4.7–6.0), and bitterness (5.7–6.0) of the product. The xylitol-based GLGJ composed of xylitol (26.8 %) glucose syrup (20.6 %), gelatin (6 %), water (44.6 %), and GLP at 2 %. The formulation provided acceptable properties that exhibiting sensory rating score in the range of like moderately to like very much (7.0–8.0). This research indicated that gummy jelly can be developed into a low-sugar product using xylitol with a suitable amount of GLP to create an innovative functional confectionery product. |
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| ISSN: | 2772-5022 |