This paper is published in Volume-6, Issue-4, 2020
Area
MSc Nutraceutical
Author
Priya Bharat Lohar
Co-authors
Pooja Manojkumar Shrivastav, Suhana Suleman Kulavoor
Org/Univ
Guru Nanak Khalsa College of Arts, Science and Commerce, Mumbai, Maharashtra, India
Pub. Date
08 July, 2020
Paper ID
V6I4-1157
Publisher
Keywords
Gummies, Dietary Fiber, Watermelon Juice, Beetroot Juice, Sensory Evaluation, Nutritional Requirements

Citationsacebook

IEEE
Priya Bharat Lohar, Pooja Manojkumar Shrivastav, Suhana Suleman Kulavoor. Development of fiber rich gummies, International Journal of Advance Research, Ideas and Innovations in Technology, www.IJARIIT.com.

APA
Priya Bharat Lohar, Pooja Manojkumar Shrivastav, Suhana Suleman Kulavoor (2020). Development of fiber rich gummies. International Journal of Advance Research, Ideas and Innovations in Technology, 6(4) www.IJARIIT.com.

MLA
Priya Bharat Lohar, Pooja Manojkumar Shrivastav, Suhana Suleman Kulavoor. "Development of fiber rich gummies." International Journal of Advance Research, Ideas and Innovations in Technology 6.4 (2020). www.IJARIIT.com.

Abstract

The consumer's demand for functional foods and nutraceuticals has increased globally in recent years. There is a shift towards natural colorants, low fat, low cholesterol, natural-based ingredients, and free of synthetic additives. The gummy food supplements are more acceptable having fewer limitations compared to other dosage forms. Fiber is a critically important nutrient in the everyday diet as it promotes healthy digestion, improves gut microbiota composition, helps reduce cholesterol, and improves cardiovascular health. Research has shown that consumers are more likely to move towards fiber as a value-added ingredient for a healthy lifestyle. The aim of our study was to produce a fiber-rich gummy. The key ingredients used include watermelon juice, beetroot juice, plant-based pectin instead of gelatin, and stevia. The present study showed that the product is a good source of dietary fiber (8.54%)and carbohydrates (64.52%). The product was liked very much by all the participants (score- 8.) Through various proximate analysis, the nutritional value of gummies was estimated. Even the sensory analysis and microbiological analysis were conducted to analyze the safety and consumers preference respectively.
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