Development of Gummy Containing Honey and Habbatussauda (Nigella sativa) Oil and its Characterisation

DOI

10.2991/978-94-6463-500-3_19How to use a DOI?

Keywords

gummy; Nigella sativa; honey; sugar substitution; habbatussauda oil; habbatussauda seeds

Abstract

Tremendous interest in sugary confectioneries is rapidly expanding, and adding healthier ingredients to gummy jellies enhances the health attributes of a typically nutritionally deficient product. However, consuming these products can pose various health risks. The aim of the study was to develop and characterize sugar-substituted gummies and gummy ingredients were honey, habbatussauda seeds and oil, citric acid, and water. In this study, sugar was 100% substituted with honey. Formulations were selected based on texture and aw criteria, and sensory evaluation was conducted for appearance, color, texture, taste, and over-all acceptability. Honey and sugar were found to affect the development of the gummy in terms of moisture, water activity, color, and structure. The finalised formulation of the gummy exhibited acceptable texture properties and color, while also showing low pH, water activity, and moisture content, which helps prolong the shelf life of the product. Sensory evaluation showed that the developed gummy was appreciated and comparable to commercial gummies, as it received scores almost equal to those in the market. The finalised gummy formulation showed reliable analysis results, complementing the sensory evaluation conducted through random food testing to develop the most accepted gummy.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - A. So’bah
AU  - R. Siti Suhara
AU  - E. K. Seow
AU  - A. M. Siti Roha
AU  - O. Azizah
AU  - M. H. Mohammad Hail Haris
AU  - M. N. K. Mohd Noor Amin
AU  - J. Fadhilah
PY  - 2024
DA  - 2024/08/29
TI  - Development of Gummy Containing Honey and Habbatussauda (Nigella sativa) Oil and its Characterisation
BT  - Proceedings of the International Conference on Science Technology and Social Sciences – Physics, Material and Industrial Technology (ICONSTAS-PMIT 2023)
PB  - Atlantis Press
SP  - 210
EP  - 222
SN  - 2352-5401
UR  - https://doi.org/10.2991/978-94-6463-500-3_19
DO  - 10.2991/978-94-6463-500-3_19
ID  - So’bah2024
ER  -