engleski

Challenges in confectionery industry: Development and storage stability of innovative white tea‐based candies

The aim of this study was the development of innovative candies formulations accordant with the presenttrends in the confectionery industry. Steviol glycosides, sorbitol, and agave syrup were used as sucrose alternatives, whileagar and pectin were included instead of gelatin for the formulation of vegan candies. Additionally, white tea extract wasused as a candy base and source of bioactive compounds. Bioactive quality (total phenolic content, antioxidant capacity, epigallocatechin gallate, and caffeine content) and physicochemical (dry matter, springiness, hardness, color) parametersof candies were monitored during 4 months of storage at 4 and 22°C. Pectin candies with the highest content of drymatter (79.8%) showed the longest shelf life, while those with agar (52.0% and 66.2%) were the most susceptible tospoilage. Candies prepared with agar were less hard (0.4 and 0.6 N) and with less elastic texture (1.5 and 3.4 mm) andshowed the highest stability of physicochemical parameters during storage, while those with pectin were also less hard(0.5 N) but with more elastic texture (10.7 mm) than gelatin candies (3.6 and 4.4 mm ; 2.4 and 4.1 N). Although gelatinsamples were characterized with the greatest bioactive quality parameters immediately after production, they showed ahigher instability of the same parameters during storage compared to the agar and pectin candies.

innovative candies ; sucrose alternatives ; vegan hydrocolloids ; white tea

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