The ramification of arabic gum and gelatine incorporation on the physicochemical properties of belimbing buluh (Averhoa belimbi) fruits pastilles

Abstract

Pastille is a type of small round sweet confectionery product categorized in the Gummy Candies family that can be sucked or chewed. The goal of this research was to determine the physicochemical features and sensory profile of five pastille samples (F1, F2, F3, F4 and F5) produced with a mixture of belimbing buluh fruit juice and distinct concentrations of Arabic gum and gelatine. The pastilles were developed from the mixture of belimbing buluh fruit juice, sorbitol, sugar syrup using separate concentrations of Arabic gum (0%, 4%, 8%, 12% and 16%) and gelatine. The physicochemical analysis shows that, F1 using 16% of gelatine obtained 19.48% moisture content, 0.25% crude fat, 20.60% crude protein, 0.45% crude fiber, 0.34% ash, 58.87% carbohydrates and 3475.3 kcal calorie content, while F5 using 16% of Arabic gum obtained 13.52% moisture content, 0.688% crude fat, 0.69% crude protein, 0.188% crude fiber, 0.92% ash, 84.01% carbohydrates and 3174.1 kcal calorie. The physical analysis showed that belimbing buluh fruit pastilles properties were influenced by the addition of Arabic gum and gelatine. The sensory study showed that the overall acceptance for sensory analysis showed that sample F3 (3.87) and sample F5 (3.63) were moderately liked by the panellists. However, more effort is needed in order to improve the quality of the belimbing buluh fruit pastilles, using other ingredients.