Development and characterization of healthy gummy jellies containing natural fruits

Abstract The reduction of sugar and the addition healthier ingredients in gummy jellies brings some improved health characteristics to a product that usually is devoid nutrition. Therefore, aim this study develop using natural ingredients, without added sugars or additives, two varieties: one including orange juice slightly sweetened with honey (ORH) other puree made from mixture berries (BEM). These were submitted physicochemical, microbiological, sensorial analyses. Results microbiological analyses showed both gummies suitable for consumption accordingly EU legislation. physicochemical allowed making nutritional evaluation, so ORH BEM presented 73.8 kcal/100 g 39.8 g, respectively, five nine times lower than similar commercial products. contribution macronutrients was as follows: 78.0 67% carbohydrates, 21.7 33% proteins, respectively. Regarding potential functional properties, antioxidant capacity 50.4 ± 4.5 mg/L TE 83.7 7.6 BEM. Sensorial evaluation although developed less appreciated counterpart, still they by members panel particularly ORH, which rated scores almost equal those sample. In addition, caloric values higher candies. Overall, could represent an opportunity provide consumers alternative common jelly candies available market.