Vol. 12, Issue 6 (2023)

Author(s):
Kaviya TS, Satheeshan KN, Vimalin Hena and Ivan Wilson

Abstract:
The present investigation focuses on the development of jelly gummy from amla fruit using different levels and sources of sugar. The objective was to develop a nutrient rich jelly gummy with low glycemic index that can be consumed as a diabetic supplement. Cane sugar were initially tried at different levels (20, 30, 40 and 50%) to a basic recipe containing key ingredients such as amla pulp, pectin, China grass and karaya gum. The sensory analysis conducted to study the consumer preference revealed that gummy jelly with 40 percentage sugar had maximum consumer acceptance. Fixing this as the sugar percentage (40%), another trial was conducted with different sources of sugar such as jaggery, sorbitol, honey, stevia and cane sugar as control following the basic recipe. Among the different sugar sources tried, the most acceptable one with respect to sensory analysis and nutrient content was honey, indicating that honey could be an alternative source of sweetness for development of a healthy gummy jelly.