International Journal of

ADVANCED AND APPLIED SCIENCES

EISSN: 2313-3724, Print ISSN: 2313-626X

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 Volume 10, Issue 5 (May 2023), Pages: 33-42

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 Original Research Paper

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

 Author(s): 

 Joram T. Minguito *

 Affiliation(s):

 College of Fisheries and Allied Sciences, Northern Iloilo State University, Concepcion, Iloilo, Philippines

  Full Text - PDF          XML

 * Corresponding Author. 

  Corresponding author's ORCID profile: https://orcid.org/0000-0003-2749-8382

 Digital Object Identifier: 

 https://doi.org/10.21833/ijaas.2023.05.005

 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.

 © 2023 The Authors. Published by IASE.

 This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

 Keywords: Gummy candy, Kappa-carrageenan, Physicochemical, Total plate count, Sensory attributes

 Article History: Received 30 September 2022, Received in revised form 16 January 2023, Accepted 18 February 2023

 Acknowledgment 

No Acknowledgment.

 Compliance with ethical standards

 Conflict of interest: The author(s) declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

 Citation:

 Minguito JT (2023). Physicochemical properties, total plate count, and sensory acceptability of gummy guyabano (Annona muricata) candy enriched with kappa-carrageenan. International Journal of Advanced and Applied Sciences, 10(5): 33-42

 Permanent Link to this page

 Figures

 Fig. 1 

 Tables

 Table 1 Table 2 Table 3 Table 4 Table 5 Table 6 

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