Physicochemical, textural, and sensory qualities of pectin/gelatin gummy jelly incorporated with Garcinia atroviridis and its consumer acceptability

Abstract

The aim of this study was to utilize Garcinia atroviridis fruit purée, pectin from its rind, and gelatin extracted from Salmo salar skin to develop a gummy jelly product, and to investigate its effect on the physicochemical properties, texture, and sensory qualities of the gummy jelly, along with its consumer acceptability. The mixture design was used to optimize the formulation of gummy jelly, varying the amount of pectin (0.5–1.5%) and gelatin (8.5–9.5%). The optimized formulation for the G. atroviridis gummy jelly (GAGJ) consisted of pectin (1.42%) and gelatin (8.58%). The consumer acceptance of the GAGJ made by optimized formula exhibited a moderate sensory rating score (6.9–7.5) and showed no correlation in the acceptance and purchase decision of the product between Muslim and non-Muslim consumer, while age and occupation of the consumers significantly affected the acceptance and purchase decision of the product. GAGJ can also be considered as a product with considerable bioactive compounds and antioxidant activities (DPPH (0.29–0.30 mg ascorbic acid equivalent (AAE)/g dried sample), ABTS (0.45–0.47 mg AAE/g dried sample), and FRAP (0.39–0.41 mg AAE/g dried sample)) that providing health benefits.