Development of Antioxidant Gummy Jelly Candy Supplemented with Psidium guajava Leaf Extract
作者： Ratchanee Charoen , Wanticha Savedboworn , Samart Phuditcharnchnakun , Thanakit Khuntaweetap
DOI: 10.14416/J.IJAST.2015.02.002
关键词:
摘要: The aim of this research was to develop gummy jelly candy supplemented with the crude extract Psidium guajava Linn. leaf. Effect drying temperature (50, 60 and 70 ° C) on total antioxidant activity (TAA) obtained extracts investigated using DPPH method at various pH conditions (4.0, 6.5 8.5). Results showed that from 50°C testing condition 4.0 had highest TAA value. However, there interaction between conditions, thus treatment 50°C, 70°C, not significant different.The relationships were explained multiple regression (R 2 =0.987). caused changes in texture properties indicated by decreases gumminess chewiness products. Result consistent results sensory evaluation (9-points hedonic scale) (springiness toughness) color scores decreased. This study suggested extraction leaf has potential be used as supplements it can
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