PHYSICAL, CHEMICAL, ANTIOXIDANT, MICROBIAL AND SENSORY PROPERTIES OF GUMMY CANDY PRODUCED FROM HIBISCUS CALYX, PINEAPPLE AND WATERMELON EXTRACT

ABSTRACT This study aimed to develop gummy candies with enhanced health benefits, addressing concerns about traditional gummies being high in sugar and low in nutrients. Hibiscus (H), pineapple (P), and watermelon (W) were used in the following ratios: control, H90P5W5, H80P10W10, H70P15W15, H60P20W20, and H50P25W25. Physical, antioxidant, textural, microbial, and sensory analyses were conducted on the samples using standard methods. Moisture content ranged from (6.97% to 12.86%), and pH from (5.3 to 5.7), with increasing hibiscus content leading to lower moisture and pH. Color values lightness (L* from 7.92 to 31.27), redness (a*from 1.35 to 13.32), and yellowness (b* from 2.16 to 6.06). Vitamin C content (16.28 to 25.70 mg) and DPPH radical scavenging activity (IC₅₀: 106.32 to 179.89 µg/mL) were higher in formulations with more pineapple and watermelon. Textural analysis showed adhesiveness (-46.75 to -30.56), chewiness (1.62 to 8.11), gumminess (3.72 to 7.49), hardness (10.26 to 11.56), . Formulations with higher hibiscus content were firmer, while those with more fruit were softer. Microbial analysis showed Total Viable Count (TVC) from (0.0CFU/mL to 21.0 × 10³ CFU/mL) and Total Fungal Count (TFC) from (0.0CFU/mL to 11.5 × 10³ CFU/mL) by week 4, with higher microbial growth in fruit-rich samples. Total Coliform Count (TCC) remained at (0.0 × 10³CFU/mL) across all samples. Sensory evaluation identified H50P25W25 as the most preferred formulation. Based on nutritional composition and sensory properties, H50P25W25 was identified as the most recommended sample.