ArticleFood science & nutrition2024
Development of healthier gummy candy by substituting glucose syrup with various fruit juice concentrates.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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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.
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Who cites it
7 citing papers in PubMed.
- Development and Consumer Acceptance of Low-Sugar Gummy Candies Naturally Colored with Sorghum Leaf Polyphenols.Foods (Basel, Switzerland) · 2026Article
- Unconventional Ingredients in Gummy Reformulation: A Review of Nutritional, Functional, and Technological Implications.Foods (Basel, Switzerland) · 2026Review
- Optimizing the Structural Integrity ofPreventive nutrition and food science · 2026Article
- Preparation and Evaluation of Tangerine Peel-Niacinamide-Gelatin Soft Candy with Antiaging Potential.ACS omega · 2025Article
- Functional and Metabolomic Analyses of Chamomile Jelly Derived from Gelatin Capsule Waste with Inulin and Polydextrose as Prebiotic Sugar Substitutes.Antioxidants (Basel, Switzerland) · 2025Article
- Valorization black carrot colorant process liquid waste by clarification and Decolorization: A novel sugar alternative for gummies.Food chemistry: X · 2025Article
- Development of healthier gummy candy by substituting glucose syrup with various fruit juice concentrates.Food science & nutrition · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The main objective of this study was to evaluate the effects of various formulations of fruit juice concentrates (pomegranate, grape, and sour cherry) on the pH, water activity, density, color, texture, and microstructure characteristics of candies instead of glucose syrup. The experimental points of the study were examined by a D-optimal mixture design to optimize the concentration of fruits used in the formulation and achieve excellent physicochemical characteristics. Fruit juice concentrates, either singly or in combination, were used as a complete substitute for glucose syrup in the formulation. Total fruit juice concentration used in the formulation was 54.07% and each of the fruit juice concentrations changed between 0 and 54.07% in the formulation. By combining these three fruit juices, 14 gummy candy samples were produced, depending on the Special cubic, cubic, and quadratic models that were used for the effects on the physicochemical properties (pH, water activity, density,
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Registered trials
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