Physicochemical properties, total plate count, and sensory acceptability of gummy guyabano (Annona muricata) candy enriched with kappacarrageenan

Abstract

Gummy candy is usually made of gelatin- sourced from animals. This study incorporated (κ) kappa-carrageenan-A polysaccharide extract from seaweeds into the gummy guyabano (Annona muricata Linnaeus) candy’s formulation. κ-carrageenan was incorporated into the gummy guyabano candy at 0%, 1%, 3%, and 5% concentration for CO, T1, T2, and T3, respectively. The effect of incorporating kappa-carrageenan into gummy guyabano candy in terms of physicochemical properties, total plate count, and sensory acceptability was investigated. Results showed that an increase in the addition of κ-car resulted in an increment in most of the physicochemical properties, e.g., carbohydrate content (42.66 ± .98 - 44.93 ± .74) and crude fiber with values 00.19 ± .07 to 00.40 ± .11. Further, a decreasing value for crude protein (16.07 ± .74 - 15.48 ± .24), and fat content (00.32 ± .14 - 00.02 ± .03) was noted. However, no significant difference was found in crude protein. Gel strength was affected by the increasing addition of κ-car. Values recorded were 1029.67 ± 62.74, 735.00 ± 31.19, 1369.33 ± 54.00, and 1278.00 ± 93.54 for CO, T1, T2, and T3, respectively. Total plate count rose as the percentage of κ-car increased, from <250 EAPC/g to 4.66 x 104 cfu/g, but results were within the range of the recommended TPC values by FDA for confectionery products. Moreover, results of sensory acceptability revealed that all formulations were generally accepted, with "Like Moderately" as the lowest rating and the highest rating as "Like Very Much." Thus, kappa-carrageenan has enriched the physicochemical properties of gummy guyabano candy.