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Development of Antioxidant Gummy Jelly Candy Supplemented with Psidium guajava Leaf Extract

Ratchanee Charoen, Wanticha Savedboworn, Samart Phuditcharnchnakun, Thanakit Khuntaweetap


The aim of this research was to develop gummy jelly candy supplemented with the crude extract of Psidium guajava Linn. leaf. Effect of drying temperature (50, 60 and 70°C) on the total antioxidant activity (TAA) of the obtained crude extracts was investigated using the DPPH method at various pH conditions (4.0, 6.5 and 8.5). Results showed that the crude extract obtained from the drying temperature of 50°C and testing condition at pH 4.0 had the highest TAA value. However, there was interaction between drying temperature and pH conditions, thus the treatment at 50°C, pH 6.5 and 70°C, pH 4.0 was not significant different.The relationships between temperature and pH on TAA were explained using the multiple regression (R2=0.987). The crude extracts caused changes in texture properties of gummy jelly indicated by decreases in gumminess and chewiness of the products. Result was consistent with the results obtained from sensory evaluation (9-points hedonic scale) that sensory texture (springiness and toughness) and color scores decreased. This study suggested that the extraction of Psidium guajava Linn. leaf has the potential to be used as antioxidant supplements and it can be used in gummy jelly products.


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