ArticleFoods (Basel, Switzerland)2023
Physicochemical and Sensory Properties of Vegan Gummy Candies Enriched with High-Fiber Jaban Watermelon Exocarp Powder.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
14 citing papers in PubMed.
- Functional Watermelon Jelly Fortified with Potato By-Product-Derived Single-Cell Protein: Antioxidant and Enzyme Inhibitory Potential with Possible Health-Promoting Properties.Molecules (Basel, Switzerland) · 2026Article
- Gummies: From Confectionery to Functional Hydrogel-Based Bioactive Delivery Systems.Gels (Basel, Switzerland) · 2026Review
- Development and Consumer Acceptance of Low-Sugar Gummy Candies Naturally Colored with Sorghum Leaf Polyphenols.Foods (Basel, Switzerland) · 2026Article
- Effects of Green Rice Husk Dietary Fiber and Hydrocolloids on the Physicochemical, Structural, Bioactive, and Sensory Properties of Gummy Products.Foods (Basel, Switzerland) · 2026Article
- Food Industry Byproducts in Confectionery: Functional Jelly Candy Development from Black Carrot Pomace and Olive Oil.Foods (Basel, Switzerland) · 2025Article
- Effect of watermelon pomace on physicochemical, textural, and antioxidant properties of vegan jellies.Scientific reports · 2025Article
- Valorization black carrot colorant process liquid waste by clarification and Decolorization: A novel sugar alternative for gummies.Food chemistry: X · 2025Article
- Effects of different fruit freeze-dried powders on the 3D printing properties of peach gum-based gummy candy gels.Food chemistry: X · 2025Article
- Enhancing composition and functionality of jelly candies through apple and beetroot pomace flour addition.NPJ science of food · 2024Article
- The Potential Health Benefits of Gallic Acid: Therapeutic and Food Applications.Antioxidants (Basel, Switzerland) · 2024Review
- Physicochemical and Sensory Properties and Antioxidant Activity of Xylitol Candies Containing Yuja (Foods (Basel, Switzerland) · 2024Article
- Characterization of Prototype Gummy Formulations Provides Insight into Setting Quality Standards.AAPS PharmSciTech · 2024Article
- Current Innovations in the Development of Functional Gummy Candies.Foods (Basel, Switzerland) · 2023Review
- Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows.Frontiers in nutrition · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
The customer demand for healthier, fortified, and vegan products has recently received much attention. In this study, the vitamin C content, total phenolic compounds, total flavonoid, and anthocyanin, as well as the antioxidant activity of Jaban watermelon exocarp (JWE) powder were first investigated. Then, the gummy candies (GCs) were prepared with different concentrations of JWE powder (20, 35, and 50%), citric acid (0.75 and 1%), and agar gum (0.5 and 1%), and their physicochemical and sensory properties were evaluated. The results showed that the moisture content and water activity of GCs decreased, while the pH value increased with the increasing concentration of JWE powder. Moreover, the GCs became brighter and more yellowish. The rheological and textural analysis indicated that the viscosity and hardness of GCs improved in higher JWE powder levels (0.457 to 1.550 Pa·s and 1667 to 7232 g, respectively). Furthermore, the highest panelists' score was given to the GC 5 sample with 35% JWE powder, 0.75% acetic acid, and 0.5% agar gum.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.