Impact of Plant-based Gelling Agents on Physicochemical Properties and Sensory Quality of Functional Pudding Containing Antioxidant from Gooseberry Extracts
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Abstract
Functional food provides health benefits that extend beyond its nutritional value. There are several types of functional food production that can produce by additional health beneficial ingredients or other ingredients elimination designed to improve health. This study aims to develop functional passion fruit pudding containing antioxidants from gooseberry extracts. The effect of different types of gelling agents; pork gelatin (control), plant gelatin (modified starch), and mixed hydrocolloids (the mixture of carrageenan, locust bean gum, and maltodextrin) were investigated. The Indian gooseberry extracts provided high antioxidant activity (DPPH, 28.75±3.41 %) and total phenolic content (166.15±3.34 mg GAE/g crude extract). The sensory evaluation data showed that the addition of 0.08 % Indian gooseberry extracts was appropriate for pudding formulation (58.62 % acceptance). Mixed hydrocolloids provided the highest cohesiveness significantly and lowest hardness as compared to pork gelatin. This result was in agreement with the sensory test, which showed the significantly highest favorable score of texture characteristics for mixed hydrocolloids formula. All pudding formulas present high antioxidant activity and high total phenolic content. The mixed hydrocolloids formula was the most favorite functional pudding containing antioxidant properties from gooseberry extracts.
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References
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