DEVELOPMENT AND OPTIMIZATION OF PROCESSING TECHNIQUES FOR MUSKMELON GUMMIES

Abstract

Gummies popularly known as confectionary snacks contain high levels of sugars and artificial additives, contributing to health concerns such as obesity and dental problems. The main study focuses on the development and standardization of healthier gummies by using muskmelon juice and orange concentrate is key ingredients. This research aims to formulate gummies with reduced sugar content while maintaining desirable taste, texture and nutritional quality. Muskmelon a popular fruit known for its sweet aroma and juicy flesh, as it is rich in vitamins, minerals, and antioxidant. It improves digestion; hydration and skin health. The research focuses on the recipe to achieve desired flavor, texture and shelf life stability. Sensory evaluations are conducted to assess the flavor intensity, sweetness, chewiness and over all palatability. The Aim of the present study is to develop a gummies with the formulating of musk melon juice and orange concentrate in different formulation and nutritional analysis of gummies and proximate composition of raw material. Gummies is made in different formulations Control, T1, T2, and T3 in different ratio. Gummies are popular confectionary food worldwide and different formulations have been developed to improve its chemical properties profile. The main purpose of this research is to develop and optimize the techniques for muskmelon gummies and to assess the shelf stability through quality and sensory evaluation during storage period.