Plant-Based Gummy Formulation and Evaluation

In this experiment, the effect and properties of agar-agar and guar gum were evaluated with sugar and citric acid for the preparation of gummies. No artificial colouring and flavouring agents were added. The production of plant-based gummies involved a meticulously structured methodology to investigate the influence of sugar concentrations on the textural properties of the final product. The experimentation followed a systematic approach, beginning with the selection of suitable plant-based hydrocolloids, including agar-agar and guar gum, recognized for their gelling properties in food applications. To formulate the gummy base, a range of sugar concentrations (30%, 40%, and 50%) was meticulously chosen to explore the impact of varying sweetness levels on the final texture. A colloidal solution was prepared by dissolving agar-agar (4-6%) in water while continuously stirring until thorough mixing was achieved. Subsequently, citric acid (1.5–2.5%) was added to the solution. The total solution volume was standardized to 100 grams by carefully combining the recommended amounts of ingredients and adding water. The process commenced by dissolving the chosen plant-based hydrocolloids in water at specific temperatures to achieve optimal hydration and dispersion within the matrix. Subsequently, the predefined concentrations of sugar were gradually introduced into the hydrocolloid solution under controlled mixing conditions, ensuring homogeneity before gelation. The gelation process involved meticulous temperature control and timing to achieve the desired chewy texture analogous to traditional gelatin-based gummies. Each batch underwent a standardized cooling and setting phase to allow the hydrocolloid-sugar matrix to solidify into the gummy form (Figure 1). Notably, the textural attributes, including firmness, elasticity, and chewiness, were assessed using established instrumental methods (e.g., texture profile analysis) and sensory evaluations conducted by a trained panel. This methodological approach is aimed at elucidating the role of varying sugar concentrations in tandem with plant-based hydrocolloids, shedding light on their synergistic effect in mimicking the texture of gelatin-based gummies. Texture analysis was conducted using a texture analyzer to assess parameters such as chewiness, gumminess, springiness, adhesiveness, and firmness. Furthermore, each sample underwent evaluation by a semitrained sensory panel to assess various quality attributes, including texture, appearance, flavour, and overall acceptability, rated on a 9-point hedonic scale. Subsequently, formulations that received the highest scores in sensory evaluations were selected for further investigations and studies. The best formulation of plant-based hydrocolloids used in combination was selected based on chewiness and gumminess which was then used for the incorporation of turmeric and black pepper powder. Different concentrations of turmeric powder and black pepper powder were added to find the most suitable formulation based on sensory evaluation. Turmeric and black pepper-based gummies were prepared in which concentrations of turmeric powder (i.e., 1-3%) and black pepper powder (i.e., 0.2-1%) were added and prepared by the procedure mentioned in Figure 1.